Cornulețe cu rahat, Romanian crescent cookies

Name: Cornulețe cu rahat, Romanian crescent cookies
Ingredients: 525 g flour; 1 egg; 200 g lard; 200 ml milk; 10 g dry yeast; 400 g Turkish delight; 200 g jam; 100 g walnuts; 50 g powdered sugar

Dessert - Cornulețe cu rahat, Romanian crescent cookies by Monica K. - Recipia

Cornulețe cu rahat, Romanian crescent cookies, bake up with lightly golden edges and tender pastry, rolled thin to 2-3 mm and baked at 170°C. Fill them with Turkish delight or jam and walnuts, then dust them while still warm; I like them best with unsweetened tea, since the sugar on top is already quite sweet. Prep: 30 minutes. Cook: 18 minutes. Rest: 10 minutes. Total time: 58 minutes. Servings: 10. Approximately 660 kcal and 9 g protein per serving.

Ingredients

525 g flour
1 egg
200 g lard
200 ml milk
10 g dry yeast
400 g Turkish delight
200 g jam
100 g walnuts
50 g powdered sugar

Preparation

1. Put 400 g of flour in a bowl. Add the egg, lard, milk and dry yeast, then knead; gradually work in the remaining 125 g of flour until you have an elastic dough that doesn’t stick to your hand. 2. Cover the dough and chill it for 10 minutes. 3. While it rests, cut the Turkish delight into small rectangles and chop the walnuts, if using. Get the jam ready and line the baking trays with parchment paper. 4. Divide the dough into 5 pieces. Roll each piece out into a 2-3 mm sheet. I cut mine into squares; you can cut them into triangles too. 5. Put a piece of Turkish delight or a little jam with walnuts on each square. Roll them up and place the crescents on the trays. 6. Bake in a preheated oven at 170°C for 18 minutes, until lightly golden. Take them out and dust with powdered sugar while warm.

Notes

They go well with coffee or plain tea; they’re a little like tender cookies, only rolled around the filling. You can use jam with walnuts instead of Turkish delight; the dough contains gluten, milk and egg, and the walnuts are optional. Choose a thick jam, since a runny one will leak out of the dough as it bakes. If the walnuts are large, chop them finely so they fit inside the rolls without tearing the pastry. Take the crescents out as soon as they start to color, since they harden if they brown too much. If you halve the batch, beat the egg and use half of it. Once cooled, keep them in a closed container in the fridge for up to 3 days.