Romanian cornulețe, filled crescent cookies

Name: Romanian cornulețe, filled crescent cookies
Ingredients: 200 ml sunflower oil; 400 ml mineral water; 125 g granulated sugar; 1 teaspoon baking soda; 10 ml vanilla extract; 2 tablespoons cocoa; 900-1000 g flour; 400 g rosehip paste; 100 g grated coconut; 50 g raw peanuts; 100 g ground walnuts; 4 tablespoons sugar; 1 tablespoon cocoa; 4 tablespoons semolina; 50 g powdered sugar

Dessert - Romanian cornulețe, filled crescent cookies by Florica A. - Recipia

Romanian cornulețe, small filled crescent cookies with rosehip paste and ground walnuts. The elastic, non-sticky dough is what holds this dessert together. Cocoa gives it its color, and after baking the crescents have a dense filling with walnuts, peanuts and coconut. I use a thick rosehip paste that sits on a spoon rather than running off. Prep: 50 minutes. Cook: 20 minutes. Total time: 70 minutes. Servings: 16. Approximately 560 kcal and 9 g protein per serving.

Ingredients

For the dough

200 ml sunflower oil
400 ml mineral water
125 g granulated sugar
1 teaspoon baking soda
10 ml vanilla extract
2 tablespoons cocoa
900-1000 g flour

For the filling

400 g rosehip paste
100 g grated coconut
50 g raw peanuts
100 g ground walnuts
4 tablespoons sugar
1 tablespoon cocoa
4 tablespoons semolina

For dusting

50 g powdered sugar

Preparation

1. Heat the oven to 175°C. Grind the peanuts and walnuts in a food processor. Mix them with the coconut, 4 tablespoons sugar, 1 tablespoon cocoa, the semolina and rosehip paste until you have a smooth filling. 2. Put the oil and mineral water in a large bowl. Add the baking soda, granulated sugar, vanilla extract and the 2 tablespoons cocoa. 3. Gradually work in the flour until you have an elastic dough that no longer sticks to your hands. 4. Line the baking trays with parchment paper. Break off pieces of dough about the size of an apple and roll them out on a floured work surface. Cut each piece into 8 equal triangles. 5. Put a teaspoon of filling on each triangle and roll up the crescents. Arrange them on the tray with a little space between them. 6. Bake at 175°C for about 20 minutes, until lightly browned. Transfer them to a platter and dust with powdered sugar.

Notes

You can replace the 50 g peanuts with 50 g hazelnuts; the filling will still contain walnuts and coconut. The dough contains gluten, and walnuts and peanuts are allergens. Choose a thick rosehip paste that doesn't spread on its own across a plate; a runny one holds the filling less well. I don't rush when adding the flour: its type affects how much liquid it absorbs, so the dough's texture is a better guide than the scales. Like little bakery crescents, they go well with a cup of black tea. Keep them in a sealed container in the fridge for up to 3 days; dust them just before serving so the sugar stays dry.