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Traditional Romanian Flaky Crescent Cookies with Plum Magiun
Authentic melt-in-your-mouth Romanian crescent cookies made flaky with rendered lard and fermented borș, filled with thick natural plum magiun and dusted with vanilla powdered sugar.
Prep
40 min
Cook
20 min
Total
60 min
Oven
180°C (160°C vent.)
Ingredients
servings
12
- All-purpose wheat flour500 g
- Clean rendered lard or pork leaf fat200 g
- Lukewarm fermented wheat bran borș150 ml
- Thick traditional plum magiun (no added sugar)300 g
- Vanilla powdered sugar for rolling120 g
- Grated lemon zest1 tsp
- Pinch of fine salt½ tsp
Preparation Steps
1
Cream soft lard with salt and lemon zest. Whisk in warm borș, then knead in flour quickly to form a pliable non-sticky dough. Chill for 30 mins.
30 min timer
2
Divide dough into 4 balls. Roll each into a 2-3mm circle and cut into 8-12 wedges. Place 1 tsp plum magiun at wide base and roll toward tip into crescents.
15 min timer
3
Arrange on baking tray and bake at 180°C for 18-20 mins until pale golden. Roll immediately while piping hot in generous vanilla powdered sugar.
20 min timer
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Nutrition Facts
per servingCalories
310
Protein
4.5g
Carbohydrates
39g
Fat
16g
Allergens
Gluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
