These Russian cookies have been a tradition in my family for a very long time. My first Christmas memories are with my grandma making dozens of these tiny, delicate cookies, but I never managed to master her recipe, no idea what she did or how she made them, what her secret is but not even under her guidance I managed to make them exactly like she did. Her recipe called for pork fat and a Eastern European staple ingredient called bors which is a sour liquid used to flavor soups usually and makes the cookies incredibly delicate and melt-in-your-mouth. But then I found this recipe – Trubichky – which uses only 3 main ingredients, but gets as close as I could ever get to my grandma’s recipe. Just 3 ingredients, I’m not kidding, but the result is outstanding! The cookies are delicious, delicate and melt in your mouth bite after bite. I filled them with small pieces of Turkish delight, but a walnut and jam filling is often used as well. It’s a matter of personal taste in the end, but I would give both a try if it’s your first time making them then decide which version you like better.
- 250g sour cream
- 250g butter, softened
- 400g all-purpose flour
- 1 pinch salt
- 150g ground walnuts
- ¼ cup apricot jam
- Turkish delight, cut into thin pieces
- 2 cups powdered sugar to finish
- Combine the butter and sour cream in a bowl and mix until smooth.
- Add the flour and mix until combined then transfer the dough on a floured working surface and knead it a few times.
- Wrap the dough in plastic wrap and refrigerate at least 1 hour.
- Mix the walnuts with jam until a paste is obtained, adding more jam if needed. Place aside.
- Unwrap the dough and place it on your floured working surface.
- Cut the dough in 2 equal pieces then roll each piece into a thin sheet (3-4mm thickness)
- Cut the sheet into 2-inch strips then cut each strip into triangles.
- Spoon a very small amount of walnut filling on the wider end of one triangle and carefully wrap it into a roll. Repeat the same process with Turkish delight.
- Place all the rolls into a baking tray lined with parchment paper.
- Bake in the preheated oven at 350F - 175C just until the bottom begins to turn golden brown. It's a matter of checking to be fair and remove them from the oven right on time.
- Sift the powdered sugar into a bowl. When the cookies are done, remove the pan from the pan and while still hot, transfer the cookies into the bowl of powdered sugar. Roll them through sugar to evenly coat them.
Primele mele amintiri legate de Craciun sunt, pe langa nelipsitul cozonac, aceste cornulete minuscule cu rahat pe care bunica le facea an de an atunci cand era mai in putere.Reteta ei insa nu am reusit niciodata sa o mesteresc. Continea untura si bors si facea bunica cele mai fragede si bune cornulete pe care le-am mancat. Insa aceasta reteta e o alternativa excelenta si cu mai putine batai de cap. Cornuletele obtinute sunt incredibil de fragede iar aluatul se lucreaza tare usor asa ca recomand cu mare drag reteta, pe care am “pescuit-o” de pe forumul meu preferat de la Eataly – saru’mana de reteta, draga mea, se trece la catastif!
- 250g unt la temperatura camerei
- 250g smantana acra
- 400g faina alba cernuta
- 1 praf de sare
- Rahat pentru umplutura
- Zahar pudra
Mod de preparare:
- Se combina untul si smantana si se amesteca pana la omogenizare.
- Se adauga faina si un praf de sare si se formeaza un aluat care se infoliaza si se da la rece cel putin o ora.
- Se transfera aluatul pe masa de lucru si se taie in doua bucati. Se intinde fiecare bucata intr-o foaie de 2-4mm grosime, apoi se taie fasii de 6cm latime. Fiecare fasie se taie in triunghiuri.
- Se aseaza cate o bucatica subtire de rahat pe fiecare triunghi apoi se ruleaza strans si se aseaza cornuletele pe o tava de copt tapetata cu faina.
- Repetati procedeul cu restul aluatului si coaceti cornuletele in cuptorul preincalzit la 180C pana marginile cornuletelor devin usor aurii, nu mai mult caci ele se mai usuca si fragezesc dupa ce se racesc.
- Cand sunt gata, transferati cornuletele fierbinti intr-un bol cu zahar pudra si se acopera cornuletele cu zahar.
- Se scot pe un platou si se lasa la racit inainte de a servi. Sunt mult mai bune dupa cateva zile, timp in care se fragezesc.