Categories: Retete

Cornulete fragede- atat de fine si aromate, incat se topesc in gura – Si mai sunt si de post

Cornuletele de post cu bors se prepara foarte usor si sunt pregatite din ingrediente simple pe care le aveti cu totii mereu in bucatarie.

Din cateva ingrediente banale la prima vedere, veti obtine cele mai fragede si delicioase cornulete de post!

Intr-un bol mare adaugati uleiul, borsul, sarea, zaharul vanilat, drojdia uscata, coaja rasa de lamaie si amestecati bine cu o lingura.

Apoi adaugati faina cernuta si amestecati pana cand aluatul devine omogen.

Nu se framanta si nu se amesteca mult, pentru ca este vorba de un aluat fraged!

Lasati aluatul la dospit circa 30 de minute, acoperit cu un prosop sau folie alimentara.

Impartiti aluatul in 3 bucati egale, apoi fiecare bucata o intindeti cu sucitorul intre 2 foi de hartie de copt.

Astfel aluatul se intinde uniform si nu se lipeste de sucitor.

Peste aluatul intins se aseaza un capac (diametrul 26 cm) si se decupeaza forma de cerc. Marginile de aluat le pastrati.

Atentie! Marginile de aluat NU se framanta! Ele se pun deoparte si la final se compacteaza usor si se intind din nou. Daca le prelucrati prea mult ele se vor intari la copt!

Fiecare cerc il taiati in 12 felii si astfel veti obtine cornulete de circa 4 cm. Pe fiecare felie de aluat puneti cate o fasie de rahat.

Cornuletele se ruleaza de la margine spre centru, infasurand umplutura cu grija.

Asezati cornuletele in tava direct pe hartia de copt. Nu trebuie unse cu nimic pentru ca, dupa coacere, vor fi tavalite prin zahar pudra!

Se incinge cuptorul la temperatura de 180°C (treapta medie spre inalta la cele cu gaz) si se coc circa 20 de minute.

Cornuletele fierbinti le puneti pe un platou mare si le presarati generos cu zahar pudra, le tavaliti bine sa fie acoperite total cu zahar pudra.

Apoi asezati cornuletele frumos pe un platou curat. Dupa racire le puteti pastra in cutii inchise.

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