Cornulete Vanilate (Romanian Walnut Crescents) is a traditional Romanian recipe for a classic pastries made from cream cheese and flour pastry squares filled with a mix of butter, walnuts, sugar and milk which are shaped into crescents and oven baked. The full recipe is presented here and I hope you enjoy this classic Romanian version of: Romanian Walnut Crescents (Cornulete Vanilate).
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Ingredients:
240g cream cheese (at room temperature)
250g butter, at room temperature, softened
1 egg
1 tbsp sugar
840g plain flour
1/2 tsp salt
165ml cold water
For the Filling:
4 tbsp butter, softened
225g ground walnuts
100g sugar
120ml milk
1 tsp vanilla extract
icing sugar, to dust
Method:
Combine the cream cheese and butter in a bowl and beat to combine then add the egg and whisk to combine then add the sugar, four and salt. Mix well then add the water and combine to form a dough. Turn on to a lightly-floured work surface and roll out into a log about 25cm long. Wrap in clingfilm (plastic wrap) and refrigerate for at least 1 hour to firm the dough up.
Cut the dough into quarters, and working with one quarter of the dough at a time, place on a lightly-floured work surface and roll out as thinly as you can. Using either a dough cutting or pizza cutting wheel cut the dough into 5cm squares.
Meanwhile, combine the butter, ground walnuts, sugar and milk for the filling mix in a pan. Bring to a simmer and cook until thick, stirring continuously to prevent sticking. Take off the heat and allow to cool slightly before stirring-in the vanilla extract and using to fill the dough.
Now place 1/2 tsp of the filling mixture on each pastry square the use the back of a teaspoon to spread the mixture over the pastry. Now roll the pastry up diagonally (going from one corner to the opposite corner) then twist into a crescent and transfer to a lightly-greased baking tray. Once the tray is full transfer to an oven pre-heated to 170°C and bake for about 20 minutes, or until lightly golden brown.
Remove from the oven and immediately sprinkle with icing sugar then set aside to cool completely before serving. These make and excellent Christmas snack and are wonderful with mulled wine.
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