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Cornulete cu nuca recipe for rice

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Cornulete cu nuca recipe for rice

Romanian cornulete


I question why the only real Romanian word I'm able to recall from the childhood is ‘maninca.’

Maninca, means mean ‘eat.’

My grandfather was Romanian, and my recollections of your time put in my grandma and grandpa home is stuffed with buddies, family, and food.

Cornulete is really a treasured family recipe from the family to yours.

Ingredients:
2 cups and a pair of Tablespoons flour
8 oz. of Philadelphia Cream Cheese, softened
1/2 cup margarine, softened
1/2 cup butter, softened

Filling:
3 cups walnuts, minced
2 eggs
1/4 cup sugar
1 teaspoons of cinnamon (I personally use Vietnamese cinnamon)

Directions:
Inside a standing mixer combined margarine, butter, and cream cheese. Gradually include the flour and blend until well blended. Shape dough right into a 12-inch log. Roll in wax paper and refrigerate a minimum of 2 hrs.

Combine all the filling ingredients together as well as in a bowl and hang aside.

Take away the log in the refrigerator and slice the into 1/2-inch models. Pat each round slice into sugar. Store remaining models within the refrigerated until you are prepared to utilize them. Unveil each round onto a sugared countertop, until very thin (increase the sugar when needed to avoid sticking). Reduce 6 triangles. Place nut mixture on wide finish from the triangular and roll. Brush the tops with beaten eggs and roll in sugar. Bake at 350° with an ungreased cookie sheet for 12-fifteen minutes or until gently browned.

This entry was published on Wednesday, March 31st, 2010 at 2:23 pmand is filed under. You are able to follow any responses for this entry with the RSS 2. feed. Both comments and pings are presently closed.

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