Romanian cornulețe with Turkish delight

Name: Romanian cornulețe with Turkish delight
Ingredients: 550 g flour; 1½ packets baking powder; 3 tablespoons powdered sugar; 1 packet vanilla sugar; 250 g butter; 1 egg yolk; 3 tablespoons sour cream; 250 g assorted Turkish delight; 50 g powdered sugar

Dessert - Romanian cornulețe with Turkish delight by Nidia O. - Recipia

Romanian cornulețe with Turkish delight bake until a golden line forms around the edges, while the centers stay tender. The dough made with butter, sour cream and egg yolk wraps around pieces of Turkish delight, and the powdered sugar at the end reminds me of the desserts of my childhood. I cut the Turkish delight into thin strips so they fit neatly in the dough triangles. Prep: 30 minutes. Cook: 18 minutes. Rest: 10 minutes. Total time: 58 minutes. Servings: 8. Approximately 640 kcal and 8 g of protein per serving.

Ingredients

550 g flour
1½ packets baking powder
3 tablespoons powdered sugar
1 packet vanilla sugar
250 g butter
1 egg yolk
3 tablespoons sour cream
250 g assorted Turkish delight
50 g powdered sugar

Preparation

1. Heat the oven to 180°C and line a baking sheet with parchment paper. 2. Mix the flour with the baking powder, the 3 tablespoons of powdered sugar and the vanilla sugar. Add the softened butter, egg yolk and sour cream, then knead until you have a soft, silky dough that doesn’t stick to your hands. 3. Divide the dough into 4 equal balls. Roll each ball into a circle and cut it into roughly equal triangles. 4. Place a piece of Turkish delight on each triangle and roll it up from the outer edge toward the tip. Arrange the pastries on the baking sheet. 5. Bake for 18 minutes, until the edges turn lightly golden. Roll them in 50 g of powdered sugar while they’re still warm, then leave them to cool for 10 minutes.

Notes

The dough contains gluten, dairy and egg, so it isn’t suitable for people who avoid them. Keep the pastries in a sealed container and eat them within 3 days at most; put them away only once they have cooled completely, so the powdered sugar doesn’t get damp. With a cup of black tea, the sweet filling doesn’t feel quite so heavy. Assorted Turkish delight varies from piece to piece; choose one that is elastic, with a dry surface, cuts cleanly and doesn’t stick to the knife. Strips of similar thickness fit into the triangles more easily than wide, thick pieces. If the dough softens while you work, keep the remaining balls covered and roll them out one at a time. For a larger baking sheet, leave space between the pastries and check the edges earlier, since the small ones color before the large ones. Start about an hour before serving, so they have time to cool and the powdered sugar doesn’t melt when touched.