Cornelets with cherry jam
young, easy to prepare and ideal for morning tea.
I usually prepare them when I have leftover cream and I have nothing to do with it.
I keep the dough cold and prepare it when I feel like it, and I take the jam from the pantry because no one eats it with bread.
Ingredients for 35-40 medium-sized cones:
| – 150 g sour cream; |
| – 150 g of margarine (it can be replaced with lard); |
| – Flour as much as it contains. |
Sour cream, mix margarine and flour and knead. The consistency of the dough should be medium (nor soft, no vartoasa). The resulting dough is kept for a day in the refrigerator.
The dough is divided into three pieces. From each piece stretches an almost transparent sheet. The sheet is cut into four, and each part in two more. Each strip is filled with sour cherry jam and runs.
The cornucopias are placed in a pan, on the bottom of which was placed a baking sheet greased with a little oil. Bake over medium heat until browned.
The cornucopias are removed from the oven. Allow to cool a little, then pass through the powdered sugar.
To have lust!