TRADITIONAL ROMANIAN FILLED CORNULEȚI (WALNUT AND JAM FILLED PASTRIES)

Delicate, buttery pastries with a tender crumb and generous fillings of thick plum jam, spiced walnut, Turkish delight, or quince marmalade. A perfect treat for holidays or any celebration.

⏲️ Prep Time: 30 min

🍳 Bake Time: 30 min

🍽️ Yields: About 60 cornulets

🥣 Ingredients

Dough:

200 g pork lard (about 4 tablespoons)
460 g all-purpose flour
2 packets baking powder
2 tablespoons vinegar
9–10 tablespoons water
150 g powdered vanilla sugar

Fillings (choose one or mix):

Thick plum jam (Silvoita recommended)
Walnut mix: chopped walnuts with sugar and cinnamon (+ optional rum-soaked raisins)
Turkish delight pieces
Quince marmalade

👩‍🍳 Instructions

Mix lard with baking powder dissolved in vinegar and water until homogeneous, resembling mayonnaise.
Note: Use firm lard as shown in the photo for best dough consistency.
Add flour and knead by hand until smooth. If dough is crumbly and doesn’t hold together, add 1 tablespoon water. Knead at least 5 minutes until dough is elastic and not sticky.
Divide dough into 4 equal parts.
On a floured surface covered with parchment paper, roll one portion into a thin rectangular sheet. Trim edges for a neat rectangle.
Spread filling along the short edge, about 2 cm thick. Roll dough tightly over the filling, then trim the seam closely with a sharp knife. Pull the roll slightly back and cut into 2–3 cm pieces. Arrange cornulets on a parchment-lined baking tray. Repeat with remaining dough and filling.
This rolling method balances dough and filling perfectly. Traditional triangular folding is possible but yields more dough relative to filling.
Use very thick jam or marmalade that doesn’t run (Silvoita plum jam is ideal). For walnut filling, mix ground walnuts with sugar and cinnamon, optionally add rum-soaked raisins, and fold in whipped egg whites gently to bind. Alternatively, mix walnuts with jam.
Bake cornulets at 180°C (350°F) for 30 minutes. They should not brown much. If filling oozes, it’s fine; after baking, roll hot pastries in powdered vanilla sugar.

💡 Tips

Use thick, high-quality jam or marmalade to avoid soggy pastries.
For walnut filling, gently incorporate whipped egg whites to keep texture light.
Don’t overbake; cornulets should stay pale and tender.
Rolling method ensures maximum filling with balanced dough.

🎉 Perfect For

Traditional Romanian celebrations and holidays
Gift boxes or festive tables
Accompanying coffee or tea
Homemade cookie exchanges

📝 Final Thoughts

These cornulets blend flaky dough with rich, aromatic fillings for an irresistible treat. Their delicate texture and intense flavors make them a beloved classic.