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Dessert tender cornulete

Dessert tender cornulete

Diced cold butter is mixed with egg yolks, a pinch of salt and grated lemon peel.

Add sour cream, powdered sugar, baking powder and flour, but not all at once.

Knead lightly until the dough thickens well and becomes slightly elastic and does not stick to your hands. If necessary, add a few tablespoons of cold water.

Put it in a plastic wrap and leave it in the fridge for 15 minutes until the fillings are ready.

Mix the walnuts with the plum jam. Cut the shit into cubes powdered with powdered sugar so that it does not stick.

The slightly cooled dough is divided into four and spread one by one a round sheet about 30 cm in diameter and quite thin, 2-3 mm. Cut the dough into 4, then into 8 and then into 16 triangles.

Put a piece of shit at the base of each triangle and then roll the croissants to the top. Do the same with the second sheet of dough and fill the croissants with shit.

It is then placed in the stove tray lined with baking paper. Place them with the tip down so that they do not fall apart during baking.

The tray goes in the preheated oven at 150-160 degrees C, for 15 minutes, until lightly browned on top.

While the first tray is baking, prepare the rest of the croissants, which I fill with the magiun mixed with walnuts. Put a little filling at the base, then roll the same way to the top.

The hot croissants are quickly rolled in powdered sugar.

They are delicious, very tender, they melt in your mouth!

Fresh croissants with jam

100 ml of milk
15 gr yeast
1 teaspoon sugar
4 tablespoons lard / margarine
1 or
400 + 50 gr flour
200-300 plum jam
powdered sugar
Method of preparation:
Dissolve the yeast in warm milk with a teaspoon of sugar, leave for 10-15 minutes. Then add some of the flour and a pinch of salt and lard, knead by hand and add the rest of the flour. Towards the end we add the egg and knead a fairly elastic dough. We spread a sheet of about 6-7 mm and cut the squares (see photo). Then we put plum jam on each square, not too much so that it doesn't come out, when we roll the croissants.
Roll, starting from a corner and shape into croissants, then place in a tray lined with baking paper. Bake in the preheated oven until lightly browned, on the edge.
Remove and put, so hot, in powdered sugar.

Fresh croissants with walnuts

These walnut croissants are very easy to make, with few ingredients, but they are super tasty and tender. They are a real delight for lovers of cookies or any kind of nibbles. Butter and walnuts give them a special flavor and the fragility we look for in cookies in general. Although they are called croissants, you have probably noticed that I have associated them more with cookies, this is because I am used to finding a filling in croissants. Well no, they don't have the filling, but they don't need to either because they are excellent just the way they are. The recipe is simple and worth a try.
For the recipe I have to thank Adela Zilahi because she was my source of inspiration and the original recipe can be found here. These donuts are my answer to the Secret Challenge of January hosted by Liliana.

100 gr butter
100 gr ground walnuts
2 tablespoons powdered sugar
1 vanilla pod
1 pinch of salt
2 yolks
200-220 gr flour
powdered sugar for decoration

Preparation time: 1 hour Baking time: 15 min No pieces: 70-80

We mix the soft butter at room temperature with 2 tablespoons of powdered sugar until it becomes creamy. Add the yolks one by one and mix well.
We split the vanilla pod with the help of a sharp knife and we scrape the seeds with its blade and we add them over the butter cream. Add ground walnuts and salt powder and mix lightly.
Incorporate the flour by hand and mix until you get a homogeneous dough, easy to process.

We put the dough on the floured table and form sticks that we cut into 4-5 cm long pieces. Shape each piece to give it the shape of a donut. Do the same until you run out of dough. These croissants are small and will come out a lot, around 80 pieces, depending on how thick we make them.

Preheat the oven to 180 degrees and line the large baking tray with baking paper. Put the croissants in the pan and bake for 15-16 minutes until lightly browned.
Remove the croissants from the oven and place them on a grill to cool. After a few minutes we can roll them in powdered sugar and serve them with gusto.
Cornlets can be stored in a sealed box for up to 3-4 weeks.

Tender and fluffy croissants, a simple and delicious dessert!

This is a recipe for delicious homemade croissants, which are extremely easy to prepare and are tender to melt in your mouth! Enjoy them with tea for breakfast with the whole family!


1 glass of milk
200 g of margarine
20 g of yeast
flour as much as you take

Method of preparation:

1.Mix the margarine at room temperature with the milk and yeast.

2. Gradually add the flour and knead the dough.

3. Put the finished dough in the fridge for a few hours.

4. Then the dough is divided into 2 parts. Spread each side with a rolling pin in a circle, cut triangles and sprinkle with sugar.

5. Roll, sprinkle with sugar on top and place in a tray lined with baking paper.

6. Bake in the oven at 200 degrees until golden brown.

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Sunday dessert: Fresh croissants with fruit yogurt and jam

First, melt the butter in a bain marie or in the microwave and let it cool well. Mix flour, cold butter, yogurt, vanilla, baking powder and salt. The result is a fragrant, fine dough, easy to spread on the work surface sprinkled with flour. The sheet is 0.5 cm thick.
We cut the round shape with a plate and then we get rays that we eat with thick jam or chocolate cream. We roll croissants from the base to the top. Place the croissants on baking paper in the pan and bake in a preheated oven at 180 degrees for 15-20 minutes until lightly browned.
We powder them with vanilla flour as soon as we take them out of the oven!

They are the tenderest, best croissants I've ever eaten, password!

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)

In a large bowl, mix the lard well, along with the sugar and the two yolks, until smooth. Then add mineral water, vinegar, vanilla essence and salt powder. Sift the flour before use, then add it slowly while kneading the dough. After the dough has hardened and become easy to shape, cover and leave to rise in a cool place.

After about half an hour, put flour on the worktop and spread the dough, thicker or thinner, depending on your preferences. It is then cut into triangles, measuring 2-3 centimeters. Place the filling on the narrower side of the triangle, and roll it to the larger side.

Place the croissants on a tray lined with baking paper, in the preheated oven at 180 ° C, for 20-25 minutes until browned on top. They are rolled in powdered sugar while hot. The croissants will be a perfect dessert for the Easter meal.

Fresh croissants with walnuts!

We highly recommend these tender croissants with delicious walnut filling!


& # 8211 500 gr of fermented cream (the fatter the better)

& # 8211 ½ teaspoon baking soda.

For the filling:

& # 8211 200 gr of chopped walnut kernels

& # 8211 1 teaspoon ground cardamom.

For sprinkling:


1. Sift the flour, make a hole, add vanilla sugar, salt, citric acid and baking soda. Mix and pass the cold butter through a large grater, passing it periodically through the flour. Rub the butter with flour until you get a crumbly dough.

2. Add the cream and knead a very soft, delicate and slightly sticky dough. Put it in a plastic bag and refrigerate for 1 hour.

3. Dough the work surface, place the dough and divide it into 9 equal pieces, which you round and cover, so that it does not dry on the surface.

Advice. From this portion of dough you get a lot of croissants, if you have a small family, we recommend that you divide the amount of ingredients in half.

4. Sprinkle the dough with flour and roll out the dough into very thin sheets, helping yourself regularly with flour.

Advice. If the room is very hot and you notice that the dough becomes soft, put it in the fridge.

5. Cut the worktop into 12 sections.

6. Mix the walnut kernel with sugar, vanilla sugar and cardamom.

7. Add about 1 teaspoon of filling to the base of the triangles and roll the croissants, covering the ends, so that the filling does not run (it burns during baking).

Advice. It is very important not to press the croissants while running them.

8. Transfer the croissants to the tray lined with baking paper, grasping them with your fingers on the sides, not on top (to keep them tender), and bake them in the preheated oven at 180 ° С for 20-23 minutes, until they become slightly golden in color.

9. Remove the cakes from the tray and sprinkle with powdered sugar.

The croissants are so crumbly and fine, and the filling is particularly fragrant and tasty!

Cornets with jam

Donuts with rose and rum jam are wonderful for the cold season. You can prepare them with jam of any kind, shit or mac & # 8211 depending on your preferences. From the quantities below you will get about 32 tasty and super puffy croissants.

Ingredients donuts:

330 gr flour
200 gr butter of min 80% fat
4 yolks
1 tablespoon sugar
150 gr cream of 30%
a little salt
1 teaspoon rum

Filling & # 8211 approx. 320 gr (a jar of jam)

Preparing donuts:

1. In a deep bowl, place the diced cold butter, egg yolks, sour cream, sugar, rum, salt, and finally pour the flour.

2. Mix everything in a blender or by hand quickly until you get a ball. DO NOT knead anymore because you will get an elastic and hard dough. If you find the dough too soft, you can add 1-2 tablespoons of flour. Wrap the dough in cling film.

3. Put the obtained crust in the fridge for about 1 hour. Meanwhile, prepare the filling.

4. Remove the crust from the fridge, cut the crust into 4 pieces. Press extremely little flour on the table, read the cake as thin as you can and cut in half, then every half 2 times, repeat the procedure until you get 8 triangles for jams with jam. Look at my picture.

5. Place the jam on the edge of each triangle and press on the ends to seal the jam inside. Arrange the croissants on a tray lined with baking paper.

6. Bake the croissants at 180 ° until nicely browned, about 20 minutes max.

7. Remove the croissants from the oven and immediately pass them through powdered sugar. As they cool, the sugar no longer sticks to the croissants.

Cupcakes with jam & # 8211 section

Serve the croissants with tea or coffee as desired.

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Fresh croissants with walnut kernel filling!

It is easy to prepare. The dough is a fragile one, which does not require much kneading, and the croissants are shaped quickly.


For the dough:

-300 gr of fermented cream

-1 teaspoon of baking powder.

For the filling:

-1/2 teaspoon ground cardamom.


1.Transfer the flour into a bowl, then pass the cold butter through the large grater directly into the bowl with the flour and mix.

2.Add cream, salt, vanilla and baking powder.

Advice. You can also mix the cream with soft butter, then incorporate the flour and other ingredients. In this case, you get a puff pastry, not tender, which does not need to be kneaded much.

3. Knead the dough. At first, the dough looks dry, but gradually gathers into a ball.

4. Cover the dough with cling film and leave it for 15-30 minutes.

Advice. The advantage of this fragile dough is that you can refrigerate it for a few days and use it when you have the time or need.

5. Pass the walnut kernel through a grater and mix it with sugar and cardamom.

Advice. We do not recommend using powdered sugar for the filling, as it may leak during baking.

6. Transfer the dough to the counter and divide it into 8 pieces, which you round (we prepared only half a portion, so we divided it into 4 pieces). Work with one ball and cover the others so that they do not dry on the surface.

7. Sprinkle the work surface and the piece of dough with flour, then spread a round sheet of dough (26-28 cm) as thin as possible.

8. Divide the countertop into 8 triangles, add 1 teaspoon of filling on the edge, stretch the corners slightly and bend them inside the triangle, then roll to the top.

9. Place the croissants on the tray lined with baking paper, with the edge down, and bake for 20-25 minutes in the preheated oven to 190 ° C, until nicely browned.

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