Butterhorns

This pastry is the one that my students seem to have the most success with when making Danish pastries for the first time. (Maybe this is the reason it is the teacher’s favorite.) As butterhorns do not have any filling in the conventional sense, be sure you apply plenty of egg wash—enough so the dough is quite wet—and use all of the cinnamon sugar. When the sugar melts and mixes with the egg wash as the pastries bake, it creates a moist interior. The streusel topping contributes not only to