Little horns with Turkish delight or jam


Easy and tasty



The dough: 800 g flour; 600 g margarine; 10 tablespoons boiling water + 5 tablespoons white vinegar; pinch of salt + 10 g baking powder; 15 g lemon rind, grated, 1 g vanilin

The filling: 250 g chopped walnuts, 250 g jelly/ preserves; 10 g rum essence; 120 g confectioner's sugar; 200 g plain Turkish delight (or jam)

Decoration: 200 g confectioner's sugar

Knead the flour with the margarine until you have a smooth, pliant dough, and add a mixture of the boiling water, vinegar, salt, baking powder, lemon rind and vanilin. Leave the dough to cool for an hour, then roll it out to get a 3-4 mm thick sheet. To make "little rings," cut from this sheet little rounds using the rim of a glass, and if you're really ambitious cut a second time holes in half of these rounds using a glass with a narrower mouth. Fill these rounds with preserves and stick together two rounds (or a full round and a "ring" if applicable). To make "little horns," cut from the dough sheet 2 x 2 in squares, fill each of them with Turkish delight or walnuts chopped very finely mixed with preserves and confectioner's sugar, and roll it from one corner towards the middle and cover neatly with the other corner. Bake in a preaheated oven at 450 degrees, until they start to brown. While still warm, sprinkle with confectioner's sugar.

(The Romanian name of the dish: Cornulete cu rahat sau cu gem)