Cornulețe (Romanian Filled Crescents)
Also called cornulete, cornulețe cu rahat, cornulete cu rahat, cornulețe cu nucă, sour cream crescent cookies
Small crescents of tender sour cream dough rolled around Turkish delight, walnuts or jam, then dusted with vanilla sugar.
- Makes
- about 48 crescents
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Dough
Filling and finishing
Method
Mix the all-purpose flour (400 g3⅓ cups), granulated sugar (25 g2 tbsp), salt (½ tsp) and baking powder (4 g1 tsp). Cut in the cold butter (200 g¾ cup + 2 tbsp) until crumbly. Add the full-fat sour cream (200 g¾ cup + 2 tbsp) and egg yolk (1) and press into a smooth dough. Chill 1 hour.
Heat the oven to 350°F (180°C) and line baking sheets.
Divide the dough into 4. Roll each piece into a circle about 3 mm (⅛ inch) thick and cut it into 12 wedges.
Put a little rahat (200 g) at the wide end of each wedge and roll toward the point. Curve into crescents.
Bake 18 to 22 minutes, until light golden.
Roll in vanilla powdered sugar while warm.
Notes
- Walnut filling. Instead of rahat, mix 150 g ground walnuts, 80 g sugar, 1 tsp cinnamon and 2 to 3 tbsp milk.
- Jam filling. Use a thick plum jam, so it doesn't run out in the oven.