Cornule e

A traditional Romanian pastry

Cornule_e

A selection of cornule_e pastries

Cornule_e are a type of traditional Romanian pastry, often enjoyed during holidays and special occasions. These crescent-shaped pastries are known for their flaky texture and sweet fillings, which can vary widely depending on regional and personal preferences.

Ingredients and Preparation

Cornule_e are typically made from a dough that includes flour, butter, and sour cream, which contributes to their tender and flaky texture. The dough is rolled out and cut into small triangles, which are then filled with a variety of sweet fillings before being rolled into their characteristic crescent shape.

Common Fillings

The fillings for cornule_e can include:

• Walnut paste
• Jam or fruit preserves
• Poppy seed paste
• Chocolate

Each filling provides a unique flavor profile, making cornule_e a versatile dessert that can be adapted to suit different tastes.

Baking and Serving

Once filled and shaped, the cornule_e are baked until golden brown. They are often dusted with powdered sugar before serving, adding a touch of sweetness and an attractive finish.

Cornule_e are typically served as a dessert or a sweet snack, often accompanied by a cup of coffee or tea. They are a popular treat during Christmas and other festive occasions in Romania.

Cultural Significance

Cornule_e hold a special place in Romanian culinary traditions. They are often associated with family gatherings and celebrations, symbolizing hospitality and warmth. The process of making cornule_e is sometimes a communal activity, with family members gathering to prepare and bake the pastries together.

Related pages

• Romanian cuisine
• Pastry
• Dessert