I got this recipe from my mom. They are a traditional Romanian dessert called ’cornulete fragede’! We made these around Christmas, and they were such a big hit with everyone that we’ve made them a few times since!
- 250 g butter
- 200 ml milk
- 200 ml milk
- 500 g powdered sugar
- 1/2 kg marmalade (I used rose hip)
- 1 tbsp vinegar
- 1 tbsp yeast
- 1 package of vanilla sugar
- flour – the recipe calls for as much flour as the dough will absorb – I’ll explain this later
2. In a separate glass, heat milk in a microwave until warm. Stir in yeast, and allow to sit for 4 minutes.
4. Slowly add flour. The recipe calls for enough flour so the dough can be kneaded. I usually stop adding the flour when the dough is no longer sticky, and no more flour will mix in (about 2 cups)
5. Knead the dough; you may need to add more flour so the dough is manageable and not ‘sticky’. Pay special care at this step; you need a well kneaded dough (hehe)
6. Once you have kneaded the dough; place in a bowl and cover it with cling wrap and place in the fridge for 30 minutes.
7. Roll out the dough 1/4″ thick. You may find it easier to separate the dough if you separate it into about 4 sections.
10. Roll it diagonally to get the crescent shape
11. Bake at 350′F until golden brown, about 12-15 minutes.
12. In a separate bowl, mix powdered sugar and vanilla sugar. As soon as the crescents are out of the oven, allow them to cool for a quick minute, and roll them in the sugar individually. Place them on a rack to cool.