Cornulețe with Turkish delight

Name: Cornulețe with Turkish delight
Ingredients: 200 g lard; 550 g flour; 1 egg yolk; 4 tablespoons sour cream; 1/8 teaspoon salt; grated zest of 1/2 lemon; 100 ml water; 250 g Turkish delight; 200 g powdered sugar

Dessert - Cornulețe with Turkish delight by Natalia B. - Recipia

Cornulețe with Turkish delight are Romanian crescent pastries served with coffee, after a meal or on a plate of cakes. The lard and sour cream dough stays tender, with Turkish delight in the middle, powdered sugar on top and a hint of lemon. For me, they’re the pastries of my childhood; I make sure the lard is soft, not melted. Prep: 30 minutes. Cook: 20 minutes. Total time: 50 minutes. Servings: 12. About 470 kcal and 6 g protein per serving.

Ingredients

200 g lard
550 g flour
1 egg yolk
4 tablespoons sour cream
1/8 teaspoon salt
grated zest of 1/2 lemon
100 ml water
250 g Turkish delight
200 g powdered sugar

Preparation

1. Mix the flour with the lard, egg yolk, sour cream, salt and grated lemon zest. If the dough is too stiff, gradually work in some of the 100 ml water, just until it’s easy to shape. 2. Roll the dough out to about 4 mm thick and cut it into diamonds. 3. Put a small piece of Turkish delight in the middle of each diamond, roll it up and seal the ends well. 4. Arrange the pastries on a baking tray and bake in an oven preheated to 160°C for 15-20 minutes, until they take on some color and the edges are lightly browned. 5. Dust them while hot with the powdered sugar, sifted.

Notes

You can replace the lard with the same amount of butter, but the dough will have a different texture; these contain gluten, dairy and egg. Keep them in a closed tin and eat within three days. I serve them with black tea, which goes well with the sweet filling. When I double the amount, I divide the dough in two before rolling out the sheets. Soft Turkish delight sometimes sticks to the knife; a slightly damp blade cuts it more cleanly, and larger pastries come close to the 20-minute upper limit for baking.