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Cornulete

Cornulete

I could call them "the croissants of my childhood." It's a recipe that my mother used to make quite often, and we really liked it. I haven't done them so far because I was left with the impression that they take a long time :). Today I also remembered why it took so long: because my mother never made a single portion ... This is what happens to large families (three people with their mother ... lol).
But let's get back to our croissants. They are not that complicated and they are tender and very good.

  • 300 g flour
  • 1 glass of milk (see photo)
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • 1 pinch of salt
  • 1 teaspoon dry yeast (or a little fresh yeast)
  • 250 g butter or lard
  • shit cut into pieces
  • walnuts
  • powdered sugar

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Cornulete:

Mix all the ingredients and knead an elastic dough that is easy to shape. If necessary, add flour.

Spread the dough on a well-floured table in a thin sheet. With serrated roll we cut squares with a side of 5-6 cm.
In a corner we put a piece of shit or a quarter of a walnut kernel and roll it to form a croissant.

Place the croissants in a pan greased with butter and bake over medium heat until lightly browned on the edges.

Hot roll in powdered sugar.


Presburg Cornulete

Sift the flour, wash the eggs, disinfect and rinse with cold water. Separate the egg whites from the yolks. The powdered egg yolk is dissolved in about 70 ml of lukewarm water. The powdered egg white is dissolved in about 300 ml of lukewarm water. The baking soda dissolves in the vinegar. The walnut kernel is selected from impurities and ground.

The yeast is dissolved in about 100 ml of lukewarm water at a temperature of 35-40 ° C.

Dough preparation

Froth the butter with the sugar, gradually add the egg yolks, salt, continue mixing (beating) until the composition becomes the consistency of a cream, then add the yeast dissolved in lukewarm water, baking soda dissolved in vinegar, flour and mix gently until incorporate the entire amount of flour, then leave to cool for about 30 minutes.

Preparation of the filling

Beat the egg whites with the sugar and vanilla until the sugar is completely dissolved. Then mix with the walnut kernels until smooth.

Modeling and baking

The dough is divided into 100 equal pieces, which are shaped on the plate sprinkled with flour in oval sheets with a thickness of about 0.3 cm. In the middle of each piece, place about 22 g of filling, with the help of a two-handed posh, roll it towards the top, shape it into a horn shape and place it in the tray. Allow to rise for 10-15 minutes at room temperature, then place in the refrigerator at about + 4 ° C, where they are kept for 10-15 minutes. Grease the surface with egg yolk, allow the yolk to dry and grease again. Place in the oven and bake at a moderate temperature (180-220 ° C). After baking and cooling, they are placed in packaging to ensure their integrity during storage and transport.


The flour is mixed with baking powder and salt.

Add lard and mix with your fingers.

Add ground walnuts, water, vanilla essence and knead a homogeneous dough.

Cover the dough with cling film and refrigerate for 2 hours.

Preheat the oven to 180 degrees.

Balls of equal size are formed with the help of the palms.

The balls are rolled and croissants are formed.

Put them in the pan and put them in the oven until they turn brown.

Roll in powdered sugar when still hot.

It is kept in metal boxes and lasts a long time.

Walnuts can be replaced with hazelnuts, ground almonds or even peanut butter.


Chocolate croissants with 3 ingredients

Preheat the oven to 180 degrees and line a large baking tray with parchment paper. Beat the egg in a bowl and add the water when mixing.

Sprinkle flour on the work surface and spread the French dough with a whisk until you get a square with a side of 40 cm.

Cut the dough into rectangles of about 8/4 cm, then cut the rectangles thus formed into halves, diagonally.

Place two teaspoons of chocolate flakes, or grated chocolate in the center of each triangle, and roll from the large edge to the top of the triangle so that you get croissants.

Bend the croissants a little so that they look like a crescent and place each piece in the tray, with the rolled part underneath, so that it does not fall apart when baked.

Grease the croissants with the beaten egg and bake for about 25 minutes, until the croissants turn golden.

Serve both hot, fresh from the oven and cold. I go perfectly with a large cup of milk or yogurt.

3 / 5 - 1 Review (s)

Cornulete - Recipes

Posted by Postolache Violeta on November 28, 2018 in recipes with shit fasting recipes childhood recipes | Comments: 3


The tender borscht croissants, as the name suggests, are very tender and tasty! The recipe is from my mother's recipe book and I avoided trying it for a long time because I couldn't remember their taste, I don't know why the fact that they borsched in the composition didn't make them too friendly!
Don't worry, you won't even realize that they have borscht in their composition, its role is just to soften them!

I recommend you too tender croissants with lard.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here and if you want to be up to date with the new recipes, I invite you to subscribe here. You can also find me on instagram here.


Presburg Cornulete

Sift the flour, wash the eggs, disinfect and rinse with cold water. Separate the egg whites from the yolks. The powdered egg yolk is dissolved in about 70 ml of lukewarm water. The powdered egg white is dissolved in about 300 ml of lukewarm water. The baking soda dissolves in the vinegar. The walnut kernel is selected from impurities and ground.

The yeast is dissolved in about 100 ml of lukewarm water at a temperature of 35-40 ° C.

Dough preparation

Froth the butter with the sugar, gradually add the egg yolks, salt, continue mixing (beating) until the composition becomes the consistency of a cream, then add the yeast dissolved in lukewarm water, baking soda dissolved in vinegar, flour and mix gently until incorporate the entire amount of flour, then leave to cool for about 30 minutes.

Preparation of the filling

Beat the egg whites with the sugar and vanilla until the sugar is completely dissolved. Then mix with the walnut kernels until smooth.

Modeling and baking

The dough is divided into 100 equal pieces, which are shaped on the plate sprinkled with flour in oval sheets with a thickness of about 0.3 cm. In the middle of each piece, place about 22 g of filling, with the help of a two-handed posh, roll it towards the top, shape it into a horn shape and place it in the tray. Allow to rise for 10-15 minutes at room temperature, then place in the refrigerator at about + 4 ° C, where they are kept for 10-15 minutes. Grease the surface with egg yolk, allow the yolk to dry and grease again. Place in the oven and bake at a moderate temperature (180-220 ° C). After baking and cooling, they are placed in packaging to ensure their integrity during storage and transport.


Cornulete - Recipes

Posted by Postolache Violeta on November 28, 2018 in recipes with shit fasting recipes childhood recipes | Comments: 3


The tender borscht croissants, as the name suggests, are very tender and tasty! The recipe is from my mother's recipe book and I avoided trying it for a long time because I couldn't remember their taste, I don't know why the fact that they borsched in the composition didn't make them too friendly!
Don't worry, you won't even realize that they have borscht in their composition, its role is just to soften them!

I recommend you too tender croissants with lard.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here and if you want to be up to date with the new recipes, I invite you to subscribe here. You can also find me on instagram here.


Fresh croissants with borscht and butter (lard, oil)

I kept seeing in the blogosphere donuts that are prepared with borscht, I thought it was something good worth trying and I stopped at the indications from the Savori Urbane blog and I did well because, in my case, I would not have managed to I spread the sheet of tender dough without the tip of placing the dough cake between two baking sheets, lightly flouring the one at the base. I am writing the quantities as in the original recipe, so that you can spread 4 sheets of 26-28 cm in diameter. I proportioned everything to 500 g of flour, I wanted less than 60-80 pieces (I got about 42) and I had to cut the dough into 3 and cut with a plate smaller in diameter.
I use ghee clarified butter instead of lard, I mixed ghee and butter with 80% fat. I consider that it is not a recipe even for beginners, my dough did not let itself be handled very easily, I had to work very quickly, because due to the heat in the kitchen the dough kept softening and I stretched it a bit thicker, about 5 mm.
The taste is worth all this exercise, it is of the best croissants, certainly from borscht, I bring something very well known from childhood. They are very tender.
The filling can be varied, but it must have a firm consistency so that it does not flow around the ends of the croissant: shit, halves of dates (I made a few here), magiun, jam berries (heat the jar and drain them in a sieve, so as not to have syrup), ground walnuts mixed with jam, etc.

I tested it here with butter, but Mya (Savori Urbane) gives us the proportion for other fat options, you can also fast them:
only lard - put 270 g
only greasy butter - put 385 g
mix: 200 g lard + 100 g butter
fasting: 270 ml of sunflower oil (instead of 200 g of lard and 100 g of butter)

Preparation time 50 minutes

Cooking time 20 minutes

Total time 1 hour 10 minutes

Ingredients

For the dough

  • 600 g white flour 000
  • 200 g lard
  • 100 g butter with 82% fat
  • 220 ml of bags
  • 5 g salt
  • 5 g fresh yeast or 2 g dry
  • 5 g caster sugar (for yeast) - 1 tsp
  • peel of a lemon - breed
  • 300 g shit or hard jam (or walnut with jam)

Vanilla powdered sugar

1. Grind caster sugar with a coffee grinder and cut on a bed of sugar the shit baguettes or prepare another filling, as I wrote above.

2. Sift the flour into a large bowl.
3. Rub the yeast with a teaspoon of caster sugar until liquefied.
4. Melt the lard + butter and pour the cold borsch over it, bringing it to room temperature without clotting. Grate the lemon peel and add it to the borscht.

5. Make a hole in the flour and pour the liquid mixture and the yeast. Knead only as long as it is homogenous, being a fragile dough, it does not knead much. Cover the dough with foil, put a thick towel over the bowl and let it rest for 30 minutes. It won't grow who knows what.

6. After leavening, turn the oven to 180 degrees. Spread baking paper on the worktop and flour it. Cut the dough into 4, form a ball of a quarter, flatten it in your hands, put another square of baking paper on top and spread with the rolling pin a sheet of dough about 5 mm thick, not too thin to handle the croissants at rolling. With a plate 26-28 cm in diameter cut a circle.

7. Cut by pressing with a long knife or pizza roll 12 sectors and put the shit in the wide end. You will run the cornets from the edge of the circle to the center:

8. Place them in the tray on baking paper. You will bake them for 30 minutes if the door of your old oven does not close tightly and 20 minutes in modern smart ovens.

9. Being very tender, when powdering with vanilla sugar I recommend to put them on sugar, and with a spoon to pour over the croissants from the sugar on the plate. You walk them through sugar. The dough does not contain sugar, so it is important to powder them with hope.

These are the croissants that sit on our Christmas table, suitable to be divided into packages for the souls of those in the afterlife that we love. They are very tasty.


Fresh croissants with borscht and butter (lard, oil)

I kept seeing in the blogosphere donuts that are prepared with borscht, I thought it was something good worth trying and I stopped at the indications from the Savori Urbane blog and I did well because, in my case, I would not have managed to I spread the sheet of tender dough without the tip of placing the flattened dough between two baking sheets, lightly flouring the one at the base. I am writing the quantities as in the original recipe, so that you can spread 4 sheets of 26-28 cm in diameter. I proportioned everything to 500 g of flour, I wanted less than 60-80 pieces (I got about 42) and I had to cut the dough into 3 and cut with a plate smaller in diameter.
I use ghee clarified butter instead of lard, I mixed ghee and butter with 80% fat. I consider that it is not a recipe even for beginners, my dough did not let itself be handled very easily, I had to work very quickly, because due to the heat in the kitchen the dough kept softening and I stretched it a bit thicker, about 5 mm.
The taste is worth all this exercise, it is of the best croissants, definitely from borscht, I bring something very well known from childhood. They are very tender.
The filling can be varied, but it must have a firm consistency so that it does not flow around the ends of the croissant: shit, halves of dates (I made a few here), magiun, jam berries (heat the jar and drain them in a sieve, so as not to have syrup), ground walnuts mixed with jam, etc.

I tested it here with butter, but Mya (Savori Urbane) gives us the proportion for other fat options, you can also fast them:
only lard - put 270 g
only greasy butter - put 385 g
mix: 200 g lard + 100 g butter
fasting: 270 ml of sunflower oil (instead of 200 g of lard and 100 g of butter)

Preparation time 50 minutes

Cooking time 20 minutes

Total time 1 hour 10 minutes

Ingredients

For the dough

  • 600 g white flour 000
  • 200 g lard
  • 100 g butter with 82% fat
  • 220 ml of bags
  • 5 g salt
  • 5 g fresh yeast or 2 g dry
  • 5 g caster sugar (for yeast) - 1 tsp
  • peel of a lemon - breed
  • 300 g shit or hard jam (or walnut with jam)

Vanilla powdered sugar

1. Grind caster sugar with a coffee grinder and cut on a bed of sugar the shit baguettes or prepare another filling, as I wrote above.

2. Sift the flour into a large bowl.
3. Rub the yeast with a teaspoon of caster sugar until liquefied.
4. Melt the lard + butter and pour the cold borscht over it, bringing it to room temperature without clotting. Grate the lemon peel and add it to the borscht.

5. Make a hole in the flour and pour the liquid mixture and the yeast. Knead only as long as it is homogenous, being a fragile dough, it does not knead much. Cover the dough with foil, put a thick towel over the bowl and let it rest for 30 minutes. It won't grow who knows what.

6. After leavening, turn the oven to 180 degrees. Spread baking paper on the worktop and flour it. Cut the dough into 4, form a ball of a quarter, flatten it in your hands, put another square of baking paper on top and spread with the rolling pin a sheet of dough about 5 mm thick, not too thin to handle the croissants at rolling. With a plate 26-28 cm in diameter cut a circle.

7. Cut by pressing with a long knife or pizza roll 12 sectors and put the shit in the wide end. You will run the cornets from the edge of the circle to the center:

8. Place them in the tray on baking paper. You will bake them for 30 minutes if the door of your old oven does not close tightly and 20 minutes in modern smart ovens.

9. Being very tender, when powdering with vanilla sugar I recommend to put them on sugar, and with a spoon to pour over the croissants from the sugar on the plate. You walk them through sugar. The dough does not contain sugar, so it is important to powder them with hope.

These are the croissants that sit on our Christmas table, suitable to be divided into packages for the souls of those in the afterlife that we love. They are very tasty.


Cornulete - Recipes

Posted by Postolache Violeta on November 28, 2018 in recipes with shit fasting recipes childhood recipes | Comments: 3


The tender corns with borscht, as the name suggests, are very tender and tasty! The recipe is from my mother's recipe book and I avoided trying it for a long time because I couldn't remember their taste, I don't know why the fact that they borsched in the composition didn't make them too friendly!
Don't worry, you won't even realize that they have borscht in their composition, its role is just to soften them!

I recommend you too tender croissants with lard.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here and if you want to be up to date with the new recipes, I invite you to subscribe here. You can also find me on instagram here.


Fresh croissants with borscht and butter (lard, oil)

I kept seeing in the blogosphere donuts that are prepared with borscht, I thought it was something good worth trying and I stopped at the indications from the Savori Urbane blog and I did well because, in my case, I would not have managed to I spread the sheet of tender dough without the tip of placing the flattened dough between two baking sheets, lightly flouring the one at the base. I am writing the quantities as in the original recipe, so that you can spread 4 sheets of 26-28 cm in diameter. I proportioned everything to 500 g of flour, I wanted less than 60-80 pieces (I got about 42) and I had to cut the dough into 3 and cut with a plate smaller in diameter.
I use ghee clarified butter instead of lard, I mixed ghee and butter with 80% fat. I consider that it is not a recipe even for beginners, my dough did not let itself be handled very easily, I had to work very quickly, because due to the heat in the kitchen the dough kept softening and I stretched it a bit thicker, about 5 mm.
The taste is worth all this exercise, it is of the best croissants, certainly from borscht, I bring something very well known from childhood. They are very tender.
The filling can be varied, but it must have a firm consistency so that it does not flow around the ends of the croissant: shit, halves of dates (I made a few here), magiun, jam berries (heat the jar and drain them in a sieve, so as not to have syrup), ground walnuts mixed with jam, etc.

I tested it here with butter, but Mya (Savori Urbane) gives us the proportion for other fat options, you can also fast them:
only lard - put 270 g
only greasy butter - put 385 g
mix: 200 g lard + 100 g butter
fasting: 270 ml of sunflower oil (instead of 200 g of lard and 100 g of butter)

Preparation time 50 minutes

Cooking time 20 minutes

Total time 1 hour 10 minutes

Ingredients

For the dough

  • 600 g white flour 000
  • 200 g lard
  • 100 g butter with 82% fat
  • 220 ml of bags
  • 5 g salt
  • 5 g fresh yeast or 2 g dry
  • 5 g caster sugar (for yeast) - 1 tsp
  • peel of a lemon - breed
  • 300 g shit or hard jam (or walnut with jam)

Vanilla powdered sugar

1. Grind caster sugar with a coffee grinder and cut on a bed of sugar the shit baguettes or prepare another filling, as I wrote above.

2. Sift the flour into a large bowl.
3. Rub the yeast with a teaspoon of caster sugar until liquefied.
4. Melt the lard + butter and pour the cold borscht over it, bringing it to room temperature without clotting. Grate the lemon peel and add it to the borscht.

5. Make a hole in the flour and pour the liquid mixture and the yeast. Knead only as long as it is homogenous, being a fragile dough, it does not knead much. Cover the dough with foil, put a thick towel over the bowl and let it rest for 30 minutes. It won't grow who knows what.

6. After leavening, turn the oven to 180 degrees. Spread baking paper on the worktop and flour it. Cut the dough into 4, form a ball of a quarter, flatten it in your hands, put another square of baking paper on top and spread with the rolling pin a sheet of dough about 5 mm thick, not too thin to handle the croissants at rolling. With a plate 26-28 cm in diameter cut a circle.

7. Cut by pressing with a long knife or pizza roll 12 sectors and put the shit in the wide end. You will run the cornets from the edge of the circle to the center:

8. Place them in the tray on baking paper. You will bake them for 30 minutes if the door of your old oven does not close tightly and 20 minutes in modern smart ovens.

9. Being very tender, when powdering with vanilla sugar I recommend to put them on sugar, and with a spoon to pour over the croissants from the sugar on the plate. You walk them through sugar. The dough does not contain sugar, so it is important to powder them with hope.

These are the croissants that sit on our Christmas table, suitable to be divided into packages for the souls of those in the afterlife that we love. They are very tasty.


Video: Cele mai delicioase şi fragede cornuleţe din doar 4 ingrediente Danutax (September 2021).