GRANDMA’S TRADITIONAL WALNUT-FILLED CORNS
A time-honored recipe, passed down through generations, traditionally made after the pig slaughter. These cornulets are tender, flavorful, and worth every minute spent preparing them.
β²οΈ Prep Time: 1 hr 30 min + rising
π³ Bake Time: 30 min
π½οΈ Yields: About 120 cornulets
π₯£ Ingredients
Dough:
- 3 cups all-purpose flour (using a standard 250 ml cup)
- 1 cup pork lard
- 1 cup sour cream
- 1 egg
- 1 packet baking powder
- Fresh yeast, walnut-sized piece
- 1 tablespoon sugar
- 50 ml warm milk
- Lemon zest
- Pinch of salt
Filling:
- 500 g ground walnuts
- 150 g sugar
- Cinnamon (optional)
- 1/2 jar (400 ml) tart jam (sour cherry, plum, etc.)
Finishing:
- 300 g powdered sugar for dusting
π©βπ³ Instructions
- Mix ground walnuts, sugar, and optional cinnamon. Taste and adjust sweetness. Add lemon zest if you prefer over cinnamon. Filling should be slightly sticky from jam, so it holds together when squeezedβthis helps rolling.
- Dissolve fresh yeast in warm milk with sugar; let rise 15 minutes in a warm place.
- In a large bowl, rub flour with pork lard between palms until crumbly, resembling coarse crumbs.
- Add remaining ingredients including yeast mixture and knead until dough no longer sticks to hands.
- Cover dough and let rise for 1 hour in a warm place.
- Divide dough into large pieces about the size of a fist, trying to keep them equal.
- Roll each piece on a floured surface into a thin sheet. Cut each sheet into 8 triangular slices (like slicing a pizza).
- Place about 1 teaspoon filling on the wide end of each triangle. Roll tightly from wide end to tip to form cornulets.
- Arrange cornulets on an ungreased baking tray or on parchment paper. If not baking immediately, refrigerate or keep in a cool place.
- Bake at 180Β°C (350Β°F) for about 30 minutes, until lightly golden on top.
- While still warm, roll cornulets in powdered sugar.
π‘ Tips
- Use fresh yeast for best dough texture and rise.
- Adjust filling sweetness and spice to taste.
- Slightly sticky filling makes rolling easier and keeps shape.
- Keep dough and workspace lightly floured to prevent sticking.
- Store baked cornulets in airtight containers to maintain freshness.
π Perfect For
- Traditional holiday celebrations
- Family gatherings and special occasions
- Gift giving and festive tables
- Sharing homemade heritage recipes
π Final Thoughts
These walnut-filled cornulets are a labor of love with tender, flaky dough and rich, aromatic filling. Their nostalgic charm and comforting taste make them a beloved classic at any Romanian table.