Cornulețe de post, Romanian fasting pastries with Turkish delight and jam

Name: Cornulețe de post, Romanian fasting pastries with Turkish delight and jam
Ingredients: 250 g margarine; 200 ml water; 7 g dry yeast; 15 ml vinegar; 500-550 g flour; 150 g Turkish delight or jam; 50 g vanilla powdered sugar

Dessert - Cornulețe de post, Romanian fasting pastries with Turkish delight and jam by Antoaneta E. - Recipia

Cornulețe de post are Romanian fasting pastries filled with Turkish delight or jam. Soft margarine is easy to work into the dough. Flour, water and yeast make tender pastries that brown only on the bottom. I check the margarine with a light press: it should be soft, not melted. Prep: 25 minutes. Cook: 20 minutes. Rest: 10 minutes. Total time: 55 minutes. Servings: 10. About 440 kcal and 5 g protein per serving.

Ingredients

250 g margarine
200 ml water
7 g dry yeast
15 ml vinegar
500-550 g flour
150 g Turkish delight or jam
50 g vanilla powdered sugar

Preparation

1. Put the flour in a bowl and add the margarine at room temperature, water, dry yeast and vinegar. Knead until you have an elastic dough that doesn't stick to your hand. 2. Cover the dough and leave it to rest for 10 minutes. 3. Tear off a piece of dough and roll it out on a floured work surface into a 2-3 mm sheet. Cut it into squares or triangles; repeat with the rest of the dough. 4. Put a little Turkish delight or jam on each piece, bring the opposite corners together and press lightly to seal. 5. Arrange the pastries on a baking tray and bake in a preheated oven at 160 °C for 20 minutes, until the bottoms are just beginning to brown. 6. Take them out of the oven, arrange them on a platter and dust with vanilla powdered sugar.

Notes

Keep them in a closed container at room temperature for up to 3 days. I serve them with unsweetened black tea. I had a few pieces of Turkish delight left, and Matei wanted more pastries; since it was a fasting day, I wanted some too. Start with 500 g of flour and use the rest only if the dough is still sticky. The margarine should be pliable, not melted. Thick jam seals into the dough more easily than runny jam. The seals need a little patience, especially when you're working with small squares. The bottoms can brown quickly, so check the tray towards the end of the 20 minutes. Check the margarine label, as some varieties contain milk; wheat flour contains gluten.