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Cornulete ( cu untura ) - Cornulete (ricetta romena) con struttto - Romanian pastries (sweet rolls ) with lard for pastries)

impasto:
100 gr strutto
230 g farina OO
1 bustina lievito per dolci o mezzo cucchiaino scarso di bicarbonato di sodio
1 cucchiaio aceto di vino bianco o di mele
4-5 cucchiai di acqua ( io soltanto 4, dipende della farina )

per servire
75 gr zucchero in polvere vanigliato
ripieno a scelta

marmellata di amarene con gherigli di noci macinate
gherigli di noci macinate con uvetta

si ottengono 30

pieces - mix the lard and baking powder and vinegar and 3 tablespoons water (if you still need a better add it after the meal to avoid mistakes)
- add the flour and if you still need 1-2 tablespoons of water, 'dough should be firm
- Divide the dough in two, roll out the dough and lay a rectangular part of the filling as a swivel to 2 cm from the edge of the dough. Roll up to exit the stuffing in dough, braying in the length and then cut the roll into small Rottoli size (2-3 cm). Repeat until you're done when the dough and filling. I fate half roll small and mid-high triangular coils (like small croissants)
- Sulla infornate Tegla infarinata (spolverata soltanto di farina) della book gives a con forno a 180 ° C per minute, a 30 Massimo il vostro forno secondo, sono quando sono gia pronti Dorat
- Versatel Tegla dalla mow the hot Nello Zucchero velo vanigliato

in Romanian

I made half recipe serving Joan

filled as follows:
1. the coils filled with a mixture of cherry jam from trade and therefore quite soft ground nutmeg in a bronze nut, so finely
2. cornuletele filled with walnuts in the nut inherited from beaten and mixed with raisins
mam'mare
english

dough:

100 g lard for pastry
230 g OO flour
1 teaspoon baking powder or half teaspoon of baking soda
1 tablespoon white wine vinegar or apple vinegar
4-5 tablespoons water ( depending the flour)


to serve

75 grams vanilla icing sugar

filling of your choice:
black cherry jam with walnuts minced
minced walnuts with raisins


you get 30 pieces


- Mix the lard, baking powder and vinegar and 3 tablespoons water (if you still need another better add it after the flour )
- Add flour if needed and the others 1-2 tablespoons of water, the dough should be firm
- Divide the dough in two, roll out the dough and lay a rectangular part, add filling at 2 cm from the edge of the dough. Roll up and cut the dough to the leght. Then cut it this roll in small pieces ( 2-3 cm ). Repeat until finish the dough and the filling. I made also little traingles, fill with wallnuts+raisin and roll up

- Bake on floured baking pan (only sprinkling flour) or paper baking cover at 180 ° C for 30 minutes or less according to your oven, when they are golden means are ready

- Pour the cornulete warm, directly from the pan, in the vanilla icing sugar


Leggi anche /Citeste si /Read also : Cornulete - Romanian pstries (sweet rolls)