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A close-up of my hand holding a chocolate filled crescent roll. Behind, you can see more rolls on a blue tray.

Romanian Chocolate Filled Crescent Rolls – Cornuri cu Ciocolata

Soft, fluffy, and filled with gooey chocolate, these Romanian crescent rolls are a nostalgic treat perfect for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Romanian
Servings 6 rolls

Ingredients
  

  • 120 ml warm milk
  • 350-400 gr flour
  • 100 gr sugar
  • 7 gr instant yeast
  • 75 gr unsalted butter
  • 2 eggs
  • 1 egg yolk for brushing the pastry
  • 1 pinch of salt
  • vegetable oil for greasing
  • 1 jar chocolate spread

Instructions
 

  • Separate 4 tbsp of flour and 2 tbsp of sugar. Warm the milk (not hot) and mix with yeast, reserved flour, and sugar. Cover and rest for 20 minutes until frothy.
  • Melt the butter and let it cool. Add to the yeast mixture along with the remaining sugar, eggs, and salt.
  • Gradually add the flour, kneading for about 15 minutes, until the dough becomes soft and elastic.
  • Grease a bowl with oil, place the dough inside, brush lightly with oil, cover, and leave to rise for 1 hour.
  • Divide the dough into smaller portions, roll each into a thin round, and cut into triangles (like pizza slices).
  • Place a spoonful of chocolate spread at the base of each triangle, then roll into a crescent shape, tucking in the ends.
  • Preheat the oven to 180°C. Place crescents on a baking tray lined with parchment, brush with beaten egg yolk, and bake for 20 minutes, until golden brown.
  • Serve warm with gooey chocolate inside, or cooled with coffee or milk.