Lenten cornets
This recipe for borscht cornucopiae with borscht is absolutely wonderful! In fact, they are so good that you won't believe they are for Lent. I really like cornucopiae. My mother used to make them for us when we were kids and we would go crazy for them. She would make the classic version, with butter or lard.
My mother always made us lots of them. Maybe even too many. We couldn't eat them all even after a week. The good part was that they got better the longer they sat. We ate them in the morning with milk or as a snack in the afternoon. They were also perfect for serving to announced or unannounced guests.
These borscht cornets can compete with those with butter without any problems. I also like the cornets with cream cheese in the composition. They are also very tender and not difficult to make at all. For fasting, however, these are perfect. They do not require many ingredients, they do not need yeast, so no leavening. For this reason, they are also made much faster than the leavened ones. I have made so many over time that I can make them with my eyes closed.
The fasting ones are also very cheap because they are made simply with oil and borscht. They have no butter, no eggs or milk. Turkish delight is also very cheap and can be replaced with other fasting ingredients anyway. Jam with walnuts, marmalade or even fasting halva. You can choose any fillings you like, just make sure they are fasting.
How do we make the most tender borscht cornets?
These Lenten cornucopias with borscht are simple and delicious. The dough is tender and simple. It is made from flour, oil, sugar, borscht, flavors and baking powder. Nothing complicated. If you don't live in Romania and can't find borscht, you can replace it with white wine or apple juice. Natural orange juice can also be used because it is slightly acidic and helps tenderize. Start with the liquid ingredients and mix them all. Then add the solids and mix.
When the dough forms, knead for a few minutes. Don't be afraid of the consistency of the dough. It is a fatty dough, with quite a lot of oil in the composition. The dough should be soft, but not sticky. You will add more flour when you roll it out, so don't add more to the composition. Add only if the dough is too sticky to handle.
To shape these borscht cornuts, you need to divide the dough into at least 4 equal pieces. You can even divide it into 6. Then roll it out quite thinly and cut it into a perfect circle using a plate. With a rolling pin, cut it into 8 triangles that are as equal as possible. I like larger cornuts, so I use a plate with a larger diameter.
You can use smaller plates to make small croissants. At the base of each triangle, place a piece of shit and roll as tightly as possible. Then put them in the oven until they brown on the bottom, not on top. They should remain white, but be baked. You can then dust them with sugar and serve. They are delicious, tender and aromatic! Try my recipe for Lent brownie with jam, another wonderful Lent dessert!
