One recipe for Polish nut horns begins with instructions to dissolve 1 packet of yeast (about 2 teaspoons) and 1 tablespoon of sugar in 1/4 cup of lukewarm water. The baker should then combine 1/2 pound of butter with 3 cups of flour, and then add 3 beaten egg yolks to the butter and flour mixture. Then, the baker adds 8 tablespoons of cream and 1 teaspoon of vanilla to the yeast mixture and stirs that into the flour.
After sprinkling powdered sugar on a flat surface, the baker should knead the flour mixture until all ingredients are combined well. Then, the resulting dough should be separated into pieces and rolled into small balls, then rolled out flat.
Instructions for the nut filling call for 1/2 to 3/4 of a pound of ground walnuts or pecans. These nuts should be mixed with 1 1/2 cups sugar, 3 beaten egg whites and 1 teaspoon cinnamon. The baker should then brush this filling onto the rolled-out pieces of dough, then roll these pieces of dough into crescent-shaped cookies. The cookies should be placed on buttered cookie sheets and baked in a 375 degree Fahrenheit oven for 15 to 20 minutes or until they are golden brown.