Cornulețe de post cu rahat, Romanian fasting crescents

Name: Cornulețe de post cu rahat, Romanian fasting crescents
Ingredients: 12.5 g fresh yeast; 1/4 teaspoon salt; 100 g granulated sugar; 100 ml oil; 200 ml sparkling mineral water or club soda; 500 g white flour; 300 g Turkish delight; 200 g powdered sugar

Season - Cornulețe de post cu rahat, Romanian fasting crescents by Silviana L. - Recipia

Cornulețe de post cu rahat, Romanian fasting crescent cookies with Turkish delight, need at least 30 minutes to rise and bake for 25 minutes at 175°C. Made with oil and sparkling mineral water, they turn out tender, with pieces of Turkish delight in the middle and powdered sugar on top. I cut the Turkish delight into narrow strips, which are easier to place along the base of the triangles. Prep time: 30 minutes. Cook time: 25 minutes. Rest time: 30 minutes. Total time: 85 minutes. Servings: 8. Approximately 600 kcal and 7 g protein per serving.

Ingredients

12.5 g fresh yeast
1/4 teaspoon salt
100 g granulated sugar
100 ml oil
200 ml sparkling mineral water or club soda
500 g white flour
300 g Turkish delight
200 g powdered sugar

Preparation

1. Crumble the fresh yeast into a large bowl. Add 1/4 teaspoon of salt and 1 tablespoon of the 100 g of granulated sugar, then stir until the yeast liquefies. 2. Pour the oil and sparkling mineral water or club soda over the yeast. Add the flour and the remaining sugar, then knead until you have an elastic, oily dough. 3. Cover the dough and leave it to rise for at least 30 minutes in a draft-free place. 4. Break off tennis ball-sized pieces of dough. Roll each piece out on the work surface and cut it into 8 triangles. 5. Place a piece of Turkish delight at the base of each triangle, roll up the crescents and place them on a baking sheet lined with parchment paper. 6. Bake in an oven preheated to 175°C for 25 minutes, until the crescents are golden. Take the baking sheet out, dust them with powdered sugar and leave them to cool.

Notes

They keep for up to 3 days in a sealed container in the refrigerator; take them out a little before serving. You can choose Turkish delight in another flavor, and the wheat flour means the dough contains gluten. They look like rolled, tender cookies and go well with tea. I choose Turkish delight that cuts cleanly and isn't too soft, so I can place it easily at the base of the triangles. If you make smaller crescents, check for browning sooner.