Traditional recipes

Horny shit

Horny shit

The thing is extremely simple. Preheat the oven. In a bowl, mix the lard, sour cream, salt, egg, yeast and incorporate the flour (as it contains: P, about 600 gr I think) until you get an elastic dough, but firm and non-sticky. Then leave in a warm place for 20 minutes. Cut the shitty pieces into strips, the rectangular pieces.

Spread the dough on the floured work surface, with the rolling pin, in a sheet that is neither too much nor very, very ... thin. Cut small squares with a side of 5 cm, put a piece of shit in the middle and two on the opposite edges, as when wrapping a child. We, at home, when we prepared them before the Christmas holiday, that's what we called them ... wrapped children :)).

As we make them, we put them in the tray spread on baking paper and put them in the oven at 2-3 degrees, over a moderate heat, for a few minutes ... about 10. We take out the tray and roll the hot croissants in powdered sugar. We keep them in a cardboard box, away from moisture and heat. They are extremely delicious.

Good appetite!


Horny Shit - Recipes

I recently made a bet with my mother: who does the best Young croissants with shit, I will prepare them with butter and she with lard and & # 8230 game on. I used the same recipe as my mother but instead of lard I used butter with 82% fat. From what I found out asking housewives left and right and looking for recipes on www, I noticed that it is common to use egg and cream in the dough, but from what my mother tells me (and that's what I found out in my tests) they harden the dough, and the croissants don't come out tender (especially since I don't use lard and I'm theoretically at a disadvantage).

I was very meticulous and I followed the precious instructions via phone & # 8230 I have to confess that so far I haven't bothered to make croissants because I have enough real housewives in the family who volunteer every time I dare craving for sweets or whatever & # 8230 I know, I'm lucky and I appreciate and love the ladies in my life (♥ my mom and mother-in-law ♥).

I used very good quality butter of 82% fat and shit with various fruit flavors, I rolled the hot croissants in powdered sugar with vanilla flavor. Their smiles prepared by the mother with lard came out more tanned (the mother's oven is old-fashioned and he doesn't know very well with stable settings and temperatures) but extremely tender because they melted in his mouth.

As for the winning croissant & # 8230 as usual, opinions are divided according to tastes and culinary habits (for example I really like croissants with lard but I can not eat more than 3-4 because my stomach feels) until the winners of the donut contest were finally the tasters who could not decide one by two and tested until the samples were exhausted & # 8230 and you know, with a full belly you become extremely pretentious and you find flaw in everything.

  • 500 g flour + extra for spreading
  • 2 teaspoons sugar
  • an envelope of dry yeast
  • half a teaspoon of salt
  • 170 ml of mineral water
  • 200 g butter at room temperature
  • 200 g of shit
  • a tablespoon of starch (optional)
  • 150 g powdered sugar

While the dough is cold, I cut the shit into 2 cm strips. To make it easier to cut, I used starch to powder the knife blade.

I turned on the oven at 160-170 degrees C and put baking paper in a stove tray.

I took the cold dough out of the oven and started to process each ball separately. First I cut each ball into 2 equal pieces, powdered them with a little flour and spread each one in turn with a rolling pin. I spread the dough out a bit, but you can leave it thicker, or thinner & # 8230 as you like.

I cut 8 triangles with the help of a pizza cutter, I put a piece of shit at the base of each triangle and I rolled as tightly as possible. The tip of the triangle should be under the croissant so that it does not fall apart during baking.

From this dough I got 64 croissants that I baked for about 9-10 minutes, until they started to brown slightly.

While the croissants are baking in the oven, I put powdered sugar in a deep bowl. I used 100g normal powdered sugar and 50g vanilla powdered sugar (if you like the intense vanilla flavor you can only use vanilla powdered sugar).

Roll the hot croissants in powdered sugar and place on a plate. It can be served so hot or cold, with or without powdered sugar and kept for a long time, but I wouldn't know how long because I didn't last even 2 days.

I hope you liked my proposal Young croissants with shit, with butter or lard were delicious in both forms, they quickly disappeared from the plate so I invite you to try this recipe and leave me a message with your opinion. Until the next sweet recipe I wish you a boost in all, lots of peace and & # 8230 S-You have the appetite!


Horny Shit - Recipes

I recently made a bet with my mother: who does the best Young croissants with shit, I will prepare them with butter and she with lard and & # 8230 game on. I used the same recipe as my mother but instead of lard I used butter with 82% fat. From what I found out asking housewives left and right and looking for recipes on www, I noticed that it is common to use egg and cream in the dough, but from what my mother tells me (and that's what I found out in my tests) they harden the dough, and the croissants don't come out tender (especially since I don't use lard and I'm theoretically at a disadvantage).

I was very meticulous and I followed the precious instructions via phone & # 8230 I have to confess that so far I haven't bothered to make croissants because I have enough real housewives in the family who volunteer every time I dare craving for sweets or whatever & # 8230 I know, I'm lucky and I appreciate and love the ladies in my life (♥ my mom and mother-in-law ♥).

I used very good quality butter of 82% fat and shit with various fruit flavors, I rolled the hot croissants in powdered sugar with vanilla flavor. Their smiles prepared by the mother with lard came out more tanned (the mother's oven is old-fashioned and he doesn't know very well with stable settings and temperatures) but extremely tender because they melted in his mouth.

As for the winning croissant & # 8230 as usual, opinions are divided according to tastes and culinary habits (for example I really like croissants with lard but I can not eat more than 3-4 because my stomach feels) until the winners of the donut contest were finally the tasters who could not decide one by two and tested until the samples were exhausted & # 8230 and you know, with a full belly you become extremely pretentious and you find flaw in everything.

  • 500 g flour + extra for spreading
  • 2 teaspoons sugar
  • an envelope of dry yeast
  • half a teaspoon of salt
  • 170 ml of mineral water
  • 200 g butter at room temperature
  • 200 g of shit
  • a tablespoon of starch (optional)
  • 150 g powdered sugar

While the dough is cold, I cut the shit into 2 cm strips. To make it easier to cut, I used starch to powder the knife blade.

I turned on the oven at 160-170 degrees C and put baking paper in a stove tray.

I took the cold dough out of the oven and started to process each ball separately. First I cut each ball into 2 equal pieces, powdered them with a little flour and spread each one in turn with a rolling pin. I spread the dough out a bit, but you can leave it thicker, or thinner & # 8230 as you like.

I cut 8 triangles with the help of a pizza cutter, I put a piece of shit at the base of each triangle and I rolled as tightly as possible. The tip of the triangle should be under the croissant so that it does not fall apart during baking.

From this dough I got 64 croissants that I baked for about 9-10 minutes, until they started to brown slightly.

While the croissants are baking in the oven, I put powdered sugar in a deep bowl. I used 100g normal powdered sugar and 50g vanilla powdered sugar (if you like the intense vanilla flavor you can only use vanilla powdered sugar).

Roll the hot croissants in powdered sugar and place on a plate. It can be served so hot or cold, with or without powdered sugar and kept for a long time, but I wouldn't know how long because I didn't last even 2 days.

I hope you liked my proposal Young croissants with shit, with butter or lard were delicious in both forms, they quickly disappeared from the plate so I invite you to try this recipe and leave me a message with your opinion. Until the next sweet recipe I wish you a boost in all, lots of peace and & # 8230 S-You have the appetite!


Horny Shit - Recipes

I recently made a bet with my mother: who does the best Young croissants with shit, I will prepare them with butter and she with lard and & # 8230 game on. I used the same recipe as my mother but instead of lard I used butter with 82% fat. From what I found out asking housewives left and right and looking for recipes on www, I noticed that it is common to use egg and cream in the dough, but from what my mother tells me (and that's what I found out in my tests) they harden the dough, and the croissants don't come out tender (especially since I don't use lard and I'm theoretically at a disadvantage).

I was very meticulous and I followed the precious instructions via phone & # 8230 I have to confess that so far I haven't bothered to make croissants because I have enough real housewives in the family who volunteer every time I dare craving for sweets or whatever & # 8230 I know, I'm lucky and I appreciate and love the ladies in my life (♥ my mom and mother-in-law ♥).

I used very good quality butter of 82% fat and shit with various fruit flavors, I rolled the hot croissants in powdered sugar with vanilla flavor. Their smiles prepared by the mother with lard came out more tanned (the mother's oven is old-fashioned and he doesn't know very well with stable settings and temperatures) but extremely tender because they melted in his mouth.

As for the winning croissant & # 8230 as usual, opinions are divided according to tastes and culinary habits (for example I really like butter croissants but I can not eat more than 3-4 because my stomach feels) until the winners of the donut contest were finally the tasters who could not decide one by two and tested until the samples were exhausted & # 8230 and you know, with a full belly you become extremely pretentious and you find flaw in everything.

  • 500 g flour + extra for spreading
  • 2 teaspoons sugar
  • an envelope of dry yeast
  • half a teaspoon of salt
  • 170 ml of mineral water
  • 200 g butter at room temperature
  • 200 g of shit
  • a tablespoon of starch (optional)
  • 150 g powdered sugar

While the dough is cold, I cut the shit into 2 cm strips. To make it easier to cut, I used starch to powder the knife blade.

I turned on the oven at 160-170 degrees C and put baking paper in a stove tray.

I took the cold dough out of the oven and started to process each ball separately. First I cut each ball into 2 equal pieces, powdered them with a little flour and spread each one in turn with a rolling pin. I spread the dough out a bit, but you can leave it thicker, or thinner & # 8230 as you like.

I cut 8 triangles with the help of a pizza cutter, I put a piece of shit at the base of each triangle and I rolled it as tightly as possible. The tip of the triangle should be under the croissant so that it does not fall apart during baking.

From this dough I got 64 croissants that I baked for about 9-10 minutes, until they started to brown slightly.

While the croissants are baking in the oven, I put powdered sugar in a deep bowl. I used 100g normal powdered sugar and 50g vanilla powdered sugar (if you like the intense vanilla flavor you can only use vanilla powdered sugar).

Roll the hot croissants in powdered sugar and place on a plate. It can be served so hot or cold, with or without powdered sugar and kept for a long time, but I wouldn't know how long because I didn't last even 2 days.

I hope you liked my proposal Young croissants with shit, with butter or lard were delicious in both forms, they quickly disappeared from the plate so I invite you to try this recipe and leave me a message with your opinion. Until the next sweet recipe I wish you a boost in all, lots of peace and & # 8230 S-You have the appetite!


Horny Shit - Recipes

I recently made a bet with my mother: who does the best Young croissants with shit, I will prepare them with butter and she with lard and & # 8230 game on. I used the same recipe as my mother but instead of lard I used butter with 82% fat. From what I found out asking housewives left and right and looking for recipes on www, I noticed that it is common to use egg and cream in the dough, but from what my mother tells me (and that's what I found out in my tests) they harden the dough, and the croissants don't come out tender (especially since I don't use lard and I'm theoretically at a disadvantage).

I was very meticulous and I followed the precious instructions via phone & # 8230 I have to confess that so far I haven't bothered to make croissants because I have enough real housewives in the family who volunteer every time I dare craving for sweets or whatever & # 8230 I know, I'm lucky and I appreciate and love the ladies in my life (♥ my mom and mother-in-law ♥).

I used very good quality butter of 82% fat and shit with various fruit flavors, I rolled the hot croissants in powdered sugar with vanilla flavor. Their smiles prepared by the mother with lard came out more tanned (the mother's oven is old-fashioned and he doesn't know very well with stable settings and temperatures) but extremely tender because they melted in his mouth.

As for the winning croissant & # 8230 as usual, opinions are divided according to tastes and culinary habits (for example I really like butter croissants but I can not eat more than 3-4 because my stomach feels) until the winners of the donut contest were finally the tasters who could not decide one by two and tested until the samples were exhausted & # 8230 and you know, with a full belly you become extremely pretentious and you find flaw in everything.

  • 500 g flour + extra for spreading
  • 2 teaspoons sugar
  • an envelope of dry yeast
  • half a teaspoon of salt
  • 170 ml of mineral water
  • 200 g butter at room temperature
  • 200 g of shit
  • a tablespoon of starch (optional)
  • 150 g powdered sugar

While the dough is cold, I cut the shit into 2 cm strips. To make it easier to cut, I used starch to powder the knife blade.

I turned on the oven at 160-170 degrees C and put baking paper in a stove tray.

I took the cold dough out of the oven and started to process each ball separately. First I cut each ball into 2 equal pieces, powdered them with a little flour and spread each one in turn with a rolling pin. I spread the dough out a bit, but you can leave it thicker, or thinner & # 8230 as you like.

I cut 8 triangles with the help of a pizza cutter, I put a piece of shit at the base of each triangle and I rolled it as tightly as possible. The tip of the triangle should be under the croissant so that it does not fall apart during baking.

From this dough I got 64 croissants that I baked for about 9-10 minutes, until they started to brown slightly.

While the croissants are baking in the oven, I put powdered sugar in a deep bowl. I used 100g normal powdered sugar and 50g vanilla powdered sugar (if you like the intense vanilla flavor you can only use vanilla powdered sugar).

Roll the hot croissants in powdered sugar and place on a plate. It can be served so hot or cold, with or without powdered sugar and kept for a long time, but I wouldn't know how long because I didn't last even 2 days.

I hope you liked my proposal Young croissants with shit, with butter or lard were delicious in both forms, they quickly disappeared from the plate so I invite you to try this recipe and leave me a message with your opinion. Until the next sweet recipe I wish you a boost in all, lots of peace and & # 8230 S-You have the appetite!


Ingredients Fresh cornlets with osanza

(60 pieces of medium size result, more or less can be made, depending on the size given to them, from the same ingredients)

  • 125 grams of raw, ground pork osanza (if you have nowhere to buy osanza, replace it with 150 grams of butter with 82% fat)
  • 4 yolks
  • 100 ml. yogurt (the original recipe was with sour cream, it seemed to me that it already has a lot of fat and it came out anyway)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 250-300 grams of flour (depending on the quality of the flour)
  • filling to taste: consistent jam, sour, plum, rosehip, apricot, ground walnut mixed with meringue of remaining egg whites, shit, etc.)
  • flour for sprinkling the work surface
  • vanilla powdered sugar for sprinkling

Dough preparation for tender Cornulete with osanza

In a bowl, put the ground, cold osanza, together with the salt, the yolks and the vanilla essence (picture 1). Mix until completely homogenous (picture 2). Add the yogurt and mix for another 2-3 minutes (picture 3). Add a few tablespoons of flour and incorporate at first with the mixer on low speed, then gradually add all the flour and begin to knead quickly.

The amount of flour, as specified in the list of ingredients, can vary slightly more or less depending on the size of the yolks. Knead quickly, without insisting too much (if you knead too much, the croissants will not be so tender) until a dough is formed that comes off the hands (picture 4).

Wrap the dough with cling film and refrigerate for about 15-20 minutes.

Modeling and baking tender cornlets with osanza

Meanwhile, turn on the oven and set it to 190 ° C.

The cooled dough is divided in two and spread, with the help of the rolling pin, two thin sheets (3-4 mm.), On the work surface sprinkled with flour. The dough is divided into squares of about 8-9 cm. side and place the desired filling on each.

One of the corners of the square is brought to the opposite corner, covering the filling and pressing lightly around it. Then twist the obtained triangle, from the base to the top, forming the croissant. It is placed on two trays (they grow a lot in the oven) which do not need to be greased with anything.

Bake the croissants in the preheated oven at 190 ° C for 20-25 minutes, until golden. I baked both trays at once, using the ventilated function and changing the trays between them at the end of baking, after about 20 minutes have passed, to catch a little color and the croissants on the tray placed at the bottom.

Notice how tender they are:

Roll the croissants while they are hot in a lot of vanilla powdered sugar, leave to cool and then serve. They are great for coffee, for a tea or a glass of milk, but you will also like them for a cup of mulled wine. Good job and good appetite!

Did you like this recipe?


Ingredients Fresh cornlets with osanza

(60 pieces of medium size result, more or less can be made, depending on the size given to them, from the same ingredients)

  • 125 grams of raw, ground pork osanza (if you have nowhere to buy osanza, replace it with 150 grams of butter with 82% fat)
  • 4 yolks
  • 100 ml. yogurt (the original recipe was with sour cream, it seemed to me that it already has a lot of fat and it came out anyway)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 250-300 grams of flour (depending on the quality of the flour)
  • filling to taste: consistent jam, sour, plum, rosehip, apricot, ground walnut mixed with meringue of remaining egg whites, shit, etc.)
  • flour for sprinkling the work surface
  • vanilla powdered sugar for sprinkling

Dough preparation for tender Cornulete with osanza

In a bowl, put the ground, cold osanza, together with the salt, the yolks and the vanilla essence (picture 1). Mix until completely homogenous (picture 2). Add the yogurt and mix for another 2-3 minutes (picture 3). Add a few tablespoons of flour and incorporate at first with the mixer on low speed, then gradually add all the flour and begin to knead quickly.

The amount of flour, as specified in the list of ingredients, can vary slightly more or less depending on the size of the yolks. Knead quickly, without insisting too much (if you knead too much, the croissants will not be so tender) until a dough is formed that comes off the hands (picture 4).

Wrap the dough with cling film and refrigerate for about 15-20 minutes.

Modeling and baking tender cornlets with osanza

Meanwhile, turn on the oven and set it to 190 ° C.

The cooled dough is divided in two and spread, with the help of the rolling pin, two thin sheets (3-4 mm.), On the work surface sprinkled with flour. The dough is divided into squares of about 8-9 cm. side and place the desired filling on each.

One of the corners of the square is brought to the opposite corner, covering the filling and pressing lightly around it. Then twist the obtained triangle, from the base to the top, forming the croissant. It is placed on two trays (they grow a lot in the oven) which do not need to be greased with anything.

Bake the croissants in the preheated oven at 190 ° C for 20-25 minutes, until golden. I baked both trays at once, using the ventilated function and changing the trays between them at the end of baking, after about 20 minutes, to catch a little color and the croissants on the tray placed at the bottom.

Notice how tender they are:

Roll the croissants while they are hot in a lot of vanilla powdered sugar, leave to cool and then serve. They are wonderful for coffee, for a tea or a glass of milk, but you will also like them for a cup of mulled wine. Good job and good appetite!

Did you like this recipe?


Ingredients Fresh cornlets with osanza

(60 pieces of medium size result, more or less can be made, depending on the size given to them, from the same ingredients)

  • 125 grams of raw, ground pork osanza (if you have nowhere to buy osanza, replace it with 150 grams of butter with 82% fat)
  • 4 yolks
  • 100 ml. yogurt (the original recipe was with sour cream, it seemed to me that it already has a lot of fat and it came out anyway)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 250-300 grams of flour (depending on the quality of the flour)
  • filling to taste: consistent jam, sour, plum, rosehip, apricot, ground walnut mixed with meringue of remaining egg whites, shit, etc.)
  • flour for sprinkling the work surface
  • vanilla powdered sugar for sprinkling

Dough preparation for tender Cornulete with osanza

In a bowl, put the ground, cold osanza, together with the salt, the yolks and the vanilla essence (picture 1). Mix until completely homogenous (picture 2). Add the yogurt and mix for another 2-3 minutes (picture 3). Add a few tablespoons of flour and incorporate at first with the mixer on low speed, then gradually add all the flour and begin to knead quickly.

The amount of flour, as specified in the list of ingredients, can vary slightly more or less depending on the size of the yolks. Knead quickly, without insisting too much (if you knead too much, the croissants will not be so tender) until a dough is formed that comes off the hands (picture 4).

Wrap the dough with cling film and refrigerate for about 15-20 minutes.

Modeling and baking tender cornlets with osanza

Meanwhile, turn on the oven and set it to 190 ° C.

The cooled dough is divided in two and spread, with the help of the rolling pin, two thin sheets (3-4 mm.), On the work surface sprinkled with flour. The dough is divided into squares of about 8-9 cm. side and place the desired filling on each.

One of the corners of the square is brought to the opposite corner, covering the filling and pressing lightly around it. Then twist the obtained triangle, from the base to the top, forming the croissant. It is placed on two trays (they grow a lot in the oven) which do not need to be greased with anything.

Bake the croissants in the preheated oven at 190 ° C for 20-25 minutes, until golden. I baked both trays at once, using the ventilated function and changing the trays between them at the end of baking, after about 20 minutes, to catch a little color and the croissants on the tray placed at the bottom.

Notice how tender they are:

Roll the croissants while they are hot in a lot of vanilla powdered sugar, leave to cool and then serve. They are wonderful for coffee, for a tea or a glass of milk, but you will also like them for a cup of mulled wine. Good job and good appetite!

Did you like this recipe?


Ingredients Fresh cornlets with osanza

(60 pieces of medium size result, more or less can be made, depending on the size given to them, from the same ingredients)

  • 125 grams of raw, ground pork osanza (if you have nowhere to buy osanza, replace it with 150 grams of butter with 82% fat)
  • 4 yolks
  • 100 ml. yogurt (the original recipe was with sour cream, it seemed to me that it already has a lot of fat and it came out anyway)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 250-300 grams of flour (depending on the quality of the flour)
  • filling to taste: consistent jam, sour, plum, rosehip, apricot, ground walnut mixed with meringue of remaining egg whites, shit, etc.)
  • flour for sprinkling the work surface
  • vanilla powdered sugar for sprinkling

Dough preparation for tender Cornulete with osanza

In a bowl, put the ground, cold osanza, together with the salt, the yolks and the vanilla essence (picture 1). Mix until completely homogenous (picture 2). Add the yogurt and mix for another 2-3 minutes (picture 3). Add a few tablespoons of flour and incorporate at first with the mixer on low speed, then gradually add all the flour and begin to knead quickly.

The amount of flour, as specified in the list of ingredients, can vary slightly more or less depending on the size of the yolks. Knead quickly, without insisting too much (if you knead too much, the croissants will not be so tender) until a dough is formed that comes off the hands (picture 4).

Wrap the dough with cling film and refrigerate for about 15-20 minutes.

Modeling and baking tender cornlets with osanza

Meanwhile, turn on the oven and set it to 190 ° C.

The cooled dough is divided in two and spread, with the help of the rolling pin, two thin sheets (3-4 mm.), On the work surface sprinkled with flour. The dough is divided into squares of about 8-9 cm. side and place the desired filling on each.

One of the corners of the square is brought to the opposite corner, covering the filling and pressing lightly around it. Then twist the obtained triangle, from the base to the top, forming the croissant. It is placed on two trays (they grow a lot in the oven) which do not need to be greased with anything.

Bake the croissants in the preheated oven at 190 ° C for 20-25 minutes, until golden. I baked both trays at once, using the ventilated function and changing the trays between them at the end of baking, after about 20 minutes, to catch a little color and the croissants on the tray placed at the bottom.

Notice how tender they are:

Roll the croissants while they are hot in a lot of vanilla powdered sugar, leave to cool and then serve. They are wonderful for coffee, for a tea or a glass of milk, but you will also like them for a cup of mulled wine. Good job and good appetite!

Did you like this recipe?


Young croissants with shit

In another bowl, beat the egg with a fork and add the cream. Homogenize.

The composition is added over the sandy flour. Knead quickly by hand for 2-3 minutes.

The obtained dough is wrapped / covered with foil and refrigerated for 30 minutes.

After the dough has rested, turn on the preheating oven to 200 degrees. Wallpaper the work table and the rolling pin with flour. Divide the dough into 2 equal parts.

With the rolling pin, spread the first part of the dough in a sheet with a thickness of 2-3 mm.

Cut the dough into a round shape with a plate (23 cm)

The obtained round sheet is divided into 4, then each quarter is divided into 3 equal pieces, resulting in 12 elongated triangles.

At the base of the obtained triangles, place suitable pieces of shit.

Roll the croissants, one by one, starting from the base of the triangle.

Prepare the baking tray with the baking paper where the croissants are placed one by one, not very crowded.

Place the tray in the oven for 25 minutes at 200 degrees baking up / down or for 15 minutes at 180 degrees with ventilation.

When they are ready, take them out on a plate and dust them with vanilla powdered sugar.

Video recipe Young croissants with shit here:


Young croissants with shit

In another bowl, beat the egg with a fork and add the cream. Homogenize.

The composition is added over the sandy flour. Knead quickly by hand for 2-3 minutes.

The dough obtained is wrapped / covered with foil and refrigerated for 30 minutes.

After the dough has rested, turn on the preheating oven to 200 degrees. Wallpaper the work table and the rolling pin with flour. Divide the dough into 2 equal parts.

Cu sucitorul se întinde prima parte a aluatului într-o foie cu grosimea de 2-3 mm.

Se decupează aluatul într-o formă rotundă cu ajutorul unei farfurii (23 cm )

Foaia rotundă obținută se împarte în 4, apoi fiecare sfert se împarte în 3 bucați egale, rezultând 12 triunghiuri lunguiețe.

La baza triunghiurilor obținute, se așează bucăți potrivite de rahat.

Se rulează cornulețele, rând pe rând, plecând de la baza triunghiului.

Se pregătește tava de cuptor cu hârtia de copt unde se așează cornulețele rând pe rând, nu foarte înghesuite.

Se dă tava la cuptor pentru 25 de minute la 200 de grade coacere sus/jos sau pentru 15 minute la 180 de grade cu ventilație.

Când sunt gata se scot pe o farfurie și se pudreză cu zahăr pudră vanilat.

Rețeta video Cornulețe fragede cu rahat here:


Video: Oh shit she is horny again stipper for airport (January 2022).