Starbucks Swiss Butterhorns

Starbucks Swiss Butterhorns, we miss you.

But, thankfully, we can make you at home and you are just as we remember.

Starbucks Swiss Butterhorns

Makes 24 butterhorns.

• 2 cups flour
• 1 cup unsalted butter, chilled & diced
• 2 teaspoons sea salt
• 1/2 cup sour cream
• 1 egg
• 3/4 cup sugar
• 2 teaspoons cinnamon
• 2 cups powdered sugar
• 1/2 teaspoon almond or vanilla extract
• 3 tablespoons water

Place flour, butter, and salt in a food processor. Process until butter is about the size of peas.

Add the sour cream and egg. Process on pulse until it starts to come together.

Place the dough onto a baking sheet or parchment paper and push it together. Divide it into 4 equal dough balls. Place them in an airtight bag or container and refrigerate for 2 hours. Don’t skip this step. Similar to the process of making a pie crust, this is what will make your butterhorns flakey.

After the dough has chilled, preheat the oven to 375°F.

Remove one dough ball from the fridge and roll it out to about 10 inches wide on a lightly floured surface.

Use a pizza cutter or knife to cut it in pie-shape cuts into six pieces.

Mix the sugar and cinnamon together then sprinkle a scant 1/4 a cup over the butterhorns. Roll each one from the widest side to the narrowest. They will look similar to a croissant.

Place the butterhorns on a parchment-lined tray.  Bake in the preheated oven for about 20 minutes or until light golden brown.

While the butterhorns are baking, start getting the next butterhorns ready, place a baking rack on a baking pan, and make the glaze by stirring together the powdered sugar, extract, & water until there are no lumps.

When the butterhorns are done baking, place them on the rack. Gently glaze the tops of them while they are hot. Continue this process until all four dough balls are finished.

Let them set out until the glaze has set and then store in an airtight container.