Peach Pecan Butterhorns

It's been almost six months since I've baked anything.  Work has been the reason. I've started a new job, well same job but changed groups and all new customers so it's like starting a new job and have taken some time to ramp up.  It was great to bake something again, and it brings me to a great place to share and feed my friends.  

I've had a love affair with Butterhorns since I used to get them at the Nordstrom's coffee bar.  What are Butterhorns you ask?  Before having baking knowledge, I would have said, it's a long stick cinnamon cookie.  Now days, I can tell you that it's a rolled up pie crust, sprinkled with cinnamon and sugar, baked, then covered with a simple sugar glaze.  

I've tasted apple filled version from Diva Espresso but they don't carry them anymore. I loved the idea of filling them since the base is a typical pie crust.

For a Fourth of July gathering, I was going to bake a Berry Crisp but had some fresh organic peaches but not enough to put into a pie so decided to try making the Butterhorns instead. 

This is another super easy, I have no time recipe.  I'm going to try other fillings like apple, blueberries, and even a just pecan version. Yum!

2 Rolls of store bought pie shells. I used the Trader Joe version since it's very buttery and more like homemade.  
4 Peaches
3 Tbl of granulated sugar
1 Tsp of ground cinnamon
1/2 Cup of chopped, toasted, salted pecans
1 Cup of powder sugar


-Unroll pie shell and cut diagonal into 8 slices (like pizza slices) then place them on a sheet pan and put in refrigerator until ready to use
-Cut peaches into 1/2 inch slices
-Place peaches, cinnamon, and sugar into a medium size bowl and toss, then let it sit for at least 30 minutes
-Once peaches mixture has developed a watery base and sugar has dissolved into the mixture, drain.  Leave the juice base in the bowl
-To assemble the butterhorn, take one slice of pie shell, and line 2-3 slices of peaches at the tip of the longer edge of the pie shell and then roll once, sprinkle some pecans on top of the rolled dough side. This way it stays crunchy and not soggy by the peaches. Roll rest until tip is fully rolled.(Use about 1/4 cup of it and save rest to top after baking.) Place on baking sheet lined with parchment. Repeat until all 16 are complete. Refrigerate for 15 minutes or until ready to bake
-Bake for 40 minutes or until golden brown
-Transfer to a rack and cool completely

-For the glaze, add the powder sugar to the peach juice mixture. Using a back of spoon, blend like a paste to ensure smooth glaze and let it sit until fully dissolved and put aside. If your peaches are not very ripe then there will not be as much juice, in that case, add some milk to the glaze and ensure the consistency is like honey to have a perfect glaze
-Once the butterhorns are cooled, spoon the glaze over each butterhorn until it drizzles and covers most the pastry.  Sprinkle remainder of the pecans and allow the glaze to dry, then serve or store in air tight container