Romanian Walnut and Plum Jam Cookies Recipe – Cornulete cu Nuca si Gem de Prune
These Romanian walnut and plum jam cookies are a true winter classic, almost always present on the Romanian Christmas and New Year’s dessert tables
Ingredients
- 300 gr flour
- 150 gr butter
- 1 egg
- 120 sour cream with over 20% fat content
- 1 pack vanilla sugar
- 1 tsp vanilla essence
- 200 gr plum jam
- 150 gr walnuts chopped
- powder sugar for decoration
Instructions
- Mix the flour with the vanilla sugar and a pinch of salt.
- Add the cold butter, cut in small pieces and mix until you obtain a sandy composition.
- Add the egg, the vanilla essence and the sour cream.
- Mix with your hands until you form a dough.
- Don’t overwork the dough as you want tender, melt in your mouth cookies.
- Split the dough into two balls, wrap in cling film, and leave in the fridge for 30 minutes to rest.
- Meanwhile, mix the chopped walnuts with the plum jam.
- Sprinkle flour on your work surface and your rolling pin.
- Start by rolling the first ball of dough into a square or rectangular shape, very thin.
- Cut the dough into squares.
- Fill each square with a small quantity of the jam and walnuts mixture.
- Fold the square, seal the edges, turn the pointy bit upwards and bend the corners, to resemble a half moon.
- Preheat the oven to 180 degrees Celsius.
- Bake the cookies on a tray lined with baking paper for around 15 minutes, until starting to get golden.
- As you take them out of the oven, coat the cookies in powder sugar. Whilst hot, the powder sugar will stick to them so much better than cold.
- Let the cookies cool down and serve with tea or coffee.