DOUGH:

1/2 lb. sweet butter, softened
2 sm. pkgs. cream cheese, softened
1 egg yolk
2 1/2 c. flour

Cream butter, cheese and yolk together, thoroughly. Add flour and mix again. Form dough into 2 balls. Wrap in foil and chill several hours or overnight. Roll each thin on floured board or cloth and spread with nut or poppy filling. Cut into squares and twist into a crescent shape. Bake on ungreased baking sheet 350 degrees for 30 to 35 minutes. When cool, sprinkle with powdered sugar.

NUT FILLING:

1 grated apple
1 c. water
1/2 c. sugar
8 crushed vanilla wafers
1/4 tsp. cloves
1 tsp. cinnamon
3 c. ground pecans
1 tbsp. honey
1 tsp. almond extract
1 tsp. butter
1/4 c. chopped raisins (white)

Simmer apples in water several minutes. Add remaining ingredients cooking slowly. Remove from heat and let cool.

POPPY FILLING:

1 can Solo poppy
1/4 c. water
1/4 c. chopped white or golden raisins (I use less than that)

Stir the three ingredients until well blended.

NOTE: I usually make my horns, place them on cookie sheet and then in the freezer. When frozen, I put them in plastic bags and keep frozen until I need some and then I bake them. They taste even better in the summertime.