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Cornlets with cherry jam

Cornlets with cherry jam

Mix butter and kefir with 1/2 teaspoon baking soda and salt powder.

Add the sugar, candied orange peel, ground walnuts and finally incorporate the flour.

We will get a firm dough, easy to shape.

Break from the dough obtained a piece the size of a tennis ball, spread it with the rolling pin on the floured work table, then divide it into 8 parts, place the cherry jam at the base of each part of the dough, twist to the top, form croissants, place them in the tray on baking paper, put the tray in the oven (preheated) for 20 minutes at medium temperature (165-170 degrees).

We take them out of the tray on a plate and powder them with powdered sugar.

Good appetite!

Sugar-free cherry jam with lavender flavor

If last month I gave you three recipes for sugar-free jams, with shock, apricots and rhubarb and acacia flowers, July was the month of cherries and I could not miss the opportunity not to try a sugar-free cherry jam in which I used same gelling Green Sugar which I also used in the other recipes.

And as it would have been too common to be just a simple cherry jam, I went ahead with imagination and used a little lavender flavor so it turned out a cherry jam without sugar but with a subtle lavender flavor .

If the other sugar-free jams until now were more to be consumed for tea, on a bread with butter for breakfast, you can present this jam to guests without problems as a delicacy. Ladies and gentlemen will surely be happy to taste it because it has no calories and therefore does not gain weight!

And those who have health problems, such as diabetes, will be happy because Green Sugar gelling agent it also has a zero glycemic index. So a lot of reasons to try to do one sugar-free cherry jam. )

Romanian cornulete

Rub with a tablespoon lard with baking powder quenched with vinegar and water until the composition is homogeneous, it will look like mayonnaise. Add the flour and knead by hand until the dough is homogeneous. If the dough is crumbly and you feel that it does not "bind" when you knead it, add 1 tablespoon of water. Then knead the dough for at least 5 minutes, it should not stick to your hands.

Spread baking paper on the work table and dust it with flour. Spread a thin sheet of dough on a piece of dough. Cut the edges to get a large rectangle. On the small side, at 2 cm from the edge, place the filling using a teaspoon.

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The filling should be about 2 cm. Roll the dough over the filling from the end and when the filling is no longer visible, with a sharp knife cut the sheet right next to the overlapping area. Pull the roll obtained a little further back and then cut with a thin and sharp knife the pieces of about 2-3 cm.

Trubochki - Russian Hornets

Mix in a bowl the coarsely chopped walnuts (mandatory!) With the vanilla sugar. Set it aside.

It took
Combine diced butter with sifted flour.
Add sour cream and quickly knead a homogeneous and smooth dough.
Gather into a ball, wrap in cling film and refrigerate for at least 1 hour.
Divide the dough into several pieces.
Spread one part at a time, in a round sheet with a thickness of about 3 mm, keeping the rest of the dough in the refrigerator.

Cut the dough sheet into 8 and place 1 teaspoon of filling at the base of each triangle.
Roll from the base to the top.
Transfer the slightly spaced croissants to a tray lined with baking paper.
Cool the tray with the croissants for about 30 minutes.
Put in the preheated oven for about 20 minutes, at 200 degrees or until the dough is done and the croissants start to brown a little.

* If they are not made, leave the croissants in the oven, but lower the temperature to 180 degrees.

Remove to a grill and leave to cool.
Proceed identically with the rest of the dough.

Serve powdered with vanilla powdered sugar.
-The dough is worked very easily, and when it is baked it becomes a puff pastry.
-The raw dough can be stored in the freezer for up to 3 months.
-The formed croissants can be kept in the refrigerator for 2 days, then they can be baked.
-The croissants can be kept for up to 1 week in tin boxes with lids, during which time they remain just as tender.

For the filling

In a bowl, mix the flour with a pinch of salt, soft butter, lemon juice, vanilla sugar and powdered sugar. Mix the ingredients well, possibly with a mixer.

Let the dough stand for 30 minutes, then spread it with the rolling pin, wrap it and do this 2-3 times. In this way the croissants will come out very tender.

Separately, lightly brown the walnuts in the pan then grind and mix with the jam and lemon peel. Roll out a thin sheet of dough and cut into squares. Put the jam with walnuts on each square and roll nicely.

The croissants are placed in a tray lined with baking paper. Put the tray in the oven and remove when the croissants turn golden. At the end, powder with sugar.

Cornlets with cherry jam

Cornlets with cherry jam from: mineral water, oil, flour, yeast, salt, vanilla essence, jam, sugar.


  • 250 ml of mineral water
  • 250 ml oil
  • flour content (approximately 800 g)
  • 1 cube of yeast
  • a pinch of salt
  • 1 sachet of vanilla sugar
  • 1/2 bottle vanilla essence
  • 1 jar of cherry jam
  • 150 g powdered sugar (for powdering)

Method of preparation:

Mix the yeast with 1 sachet of vanilla sugar and a pinch of salt. Add a cup of mineral water and one of oil (at room temperature), vanilla essence and finally flour.

We get a very easy to shape fatty dough. Leave it to ferment for about an hour. The oil will begin to separate from the dough.

Mix the dough to incorporate the oil again, leave it to rise for another hour. preheat the oven to moderate temperature. Spread a piece of dough (the size of an orange) on the work table sprinkled with flour, cut it into 8 triangles.

Place a little cherry jam at the base of each triangle, roll the croissants and place them in the tray lined with baking paper.

Bake the pan until nicely browned. Remove the croissants from the oven, transfer them from the tray to a plate and dust them with sugar.

The first steps in the kitchen

As I told you, papanas with jam and sour cream are by far my favorites, although the boiled ones are not to be discarded either. a crazy craving and I got to work :)
We need:
300gr fresh cow's cheese
1 or
200ml warm water (not hot as the yeast is cut)
1 sachet of dry yeast
2 tablespoons semolina
1 essence (of which you want)
flour as the dough requires
oil for frying
sour cream and jam

At the beginning, mix the cheese with the egg, semolina, yeast, essence and water. Then gradually add the flour until the dough is not so sticky. After the dough has been kneaded well, leave it to rise for about 30 minutes in a warm place.

I usually grow the dough a little to allow it to rise (here the dough was already leavened)

Then, with the hands of the flour, take pieces of dough, form suitable balls, and with the finger soaked in the flour, make holes in the middle. After they have been made, they are left to rest for a while and then they are fried in an oil bath, first on a low heat, and then on a suitable heat.

Turn them on one side and on the other, and when they are removed, cover them with a lid to keep them tender.

Method of preparation

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.

Horny shit

Dissolve the yeast with the sugar in the water, add the oil and the rest of the ingredients and mix very well.