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Cornulețe with borscht

Cornulețe are Romanian pastries flavoured with vanilla or rum essence, as well as lemon rind, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins, with the shape representing a crescent. They are traditionally eaten during Romanian holidays, especially during Christmas time, or other special occasions.











Preparation time 40 min Baking time 10-15 min


200 ml vegetable oil

100 ml de borscht

25 gr yeast

vanilla (or any other flavour)

a pinch of salt

500 gr flour

80 gr vanilla sugar

Do it!

First, put the borscht, the vanilla or the flavor you use, the yeast (which is first crushed) in a container.

Dissolve the yeast in the borscht and mix well, until getting a uniform consistency.

Add a pinch of salt and the oil. Mix a little.

Add about three quarters of the flour, and depending on the resulting dough, add more. Let the dough rise, hot or cold, as you prefer, for 30 min.

Spread the dough on a large board.

Use a plate to cut out a round shape, divided then into smaller triangles (about 16 pieces).

The filling can be Turkish delight, jam, poppy seeds, minced walnuts etc. Place the filling on the larger end of the dough strip, then gently roll.

Place the tasty cornulete on the tray lined with baking paper and put them in the oven at a temperature of 200 degrees Celsius, for 10-15 minutes, until they turn into an intense golden-brownish colour.

After removing them from the oven, let them cool a little, then roll them in vanilla sugar.

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