Cornulețe, Romanian quince jam crescents

Name: Cornulețe, Romanian quince jam crescents
Ingredients: 500 g flour; 7 g dry yeast; 280 ml milk; 4 tablespoons honey; 25 g butter or margarine; 1/8 teaspoon salt; 16 tablespoons quince jam; 1 egg

Dessert - Cornulețe, Romanian quince jam crescents by Cleopatra B. - Recipia

Cornulețe, Romanian quince jam crescents, get honey in the dough and a honey glaze after baking. They have soft dough, browned in the oven, with a spoonful of jam in every one. I keep this dough soft, just enough to roll out without adding extra flour. Prep: 30 minutes. Cook: 22 minutes. Rest: 90 minutes. Total time: 142 minutes. Servings: 8. About 420 kcal and 9 g protein per serving.

Ingredients

500 g flour
7 g dry yeast
280 ml milk
4 tablespoons honey
25 g butter or margarine
1/8 teaspoon salt
16 tablespoons quince jam
1 egg

Preparation

1. Dissolve the yeast in 30 ml warm milk. In a separate bowl, mix the honey and melted butter into 220 ml warm milk. 2. Put the flour and salt in a bowl. Add the yeast mixture and the milk with honey and butter, then knead for 10 minutes, until you have a soft dough that doesn’t stick to your hands. 3. Cover the dough and leave it somewhere warm for an hour, until it doubles in size. 4. Divide the dough in two and roll out two round sheets, not too thick. Cut each sheet into eight triangles and put a tablespoon of jam at the base of each one. Roll up the crescents and place them on baking trays lined with parchment paper. 5. Leave them to rise for 30 minutes. Beat the egg with 30 ml milk and brush the crescents. 6. Bake at 180°C for 22 minutes, until golden. Brush them with 15 ml honey while they’re still hot.

Notes

Use thick quince jam, without much syrup; if it’s runny, leave the syrup in the jar. In a cold kitchen, the first rise may take more than an hour, so I watch the dough’s volume, not just the clock. I start the dough well ahead of the meal, since rising can’t be rushed. You can use another jam too, as long as it’s thick; the dough contains gluten, and the milk, butter and egg add dairy and egg. I serve them with black tea. Once cooled, store them in a covered container in the fridge for up to 3 days.