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<p>Pentru aluat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>smantana &#8211; 500 g</p>
<p>faina simpla &#8211; 700 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>sare &#8211; un sfert de lingurita</p>
<p>zahar vanilat &#8211; 3 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>unt &#8211; 200 g</p>
<p>acid citric &#8211; o jumatate de lingurita</p>
<p>bicarbonat de sodiu &#8211; o jumatate de lingurita</p>
<p>zahar pudra &#8211; pentru decor</p>
<p>Pentru umplere:</p>
<p>nuci macinate &#8211; 200 g</p>
<p>zahar &#8211; 100 g</p>
<p>zahar vanilat &#8211; 3 g</p>
<p>scortisoara &#8211; 1 lingurita</p>
<p><img class="alignnone size-full wp-image-27186" src="https://bucatarianoastra.online/wp-content/uploads/2023/01/cornulete-cu-smantana.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Cerneti faina simpla intr-un castron adanc si amestecati-o cu zaharul vanilat, un sfert de lingurita de sare, o jumatate de lingurita de acid citric si aceeasi cantitate de bicarbonat de sodiu.</p>
<p>Amestecati bine amestecul de ingrediente uscate si adaugati untul rece.</p>
<p>Pentru a fi mai usor de lucrat, ungeti-l intr-un amestec de faina si dati-l pe razatoare grosiera.</p>
<p>Inmuiati intotdeauna suprafata razuita in mod repetat in faina.</p>
<p>Apoi lucrati masa cu mainile cat mai repede posibil pentru a-i da o textura nisipoasa.</p>
<p>Adaugati cea mai grasa smantana la firimiturile de unt si lucrati rapid cu mainile intr-un aluat consistent si nelipicios.</p>
<p><img class="alignnone size-full wp-image-20847" src="https://bucatarianoastra.online/wp-content/uploads/2023/01/smantana.jpg" alt="" width="878" height="573" /></p>
<p>Daca aveti un robot de bucatarie acasa, incredintati-i acestuia prelucrarea aluatului.</p>
<p>Pentru ca rulourile sa fie fragede in mod corespunzator, untul nu trebuie sa se topeasca in timpul lucrului inainte de coacerea in cuptor, altfel rezultatul eforturilor dumneavoastra va fi distrus.</p>
<p>Infasurati aluatul pregatit intr-o punga sau folie alimentara si puneti-l la frigider pentru cel putin 1 ora.</p>
<p>Apoi, pe o suprafata infainata, impartiti aluatul rece in 9 parti egale, din care se formeaza bile.</p>
<p><img class="alignnone size-full wp-image-20848" src="https://bucatarianoastra.online/wp-content/uploads/2023/01/aluat1.jpg" alt="" width="880" height="574" /></p>
<p>Puneti-le pe o farfurie, acoperiti-le cu folie si puneti-le pe celelalte la frigider cat lucrati cu una.</p>
<p>Rulati prima bila de aluat pe un sucitor cu faina intr-o foaie foarte subtire.</p>
<p>Taiati-o in 12 triunghiuri cu un cutit sau un taietor de pizza.</p>
<p>Intr-un bol amestecam nuca macinata fin cu zaharul, zaharul vanilat si un praf de scortisoara, punem putin din acest amestec pe baza fiecarui triunghi, pe care le rulam in rulouri.</p>
<p>Dar inainte de asta, indoiti marginile triunghiurilor peste umplutura, astfel incat sa nu se intinda in timpul coacerii.</p>
<p><img class="alignnone wp-image-20849" src="https://bucatarianoastra.online/wp-content/uploads/2023/01/nuca-1.jpg" alt="" width="872" height="566" /></p>
<p>Asezati rulourile finite pe o tava acoperita cu hartie de copt si puneti-le la cuptorul preincalzit la 180°C pentru aproximativ 20 pana la 25 de minute, in functie de caracteristicile cuptorului dumneavoastra.</p>
<p>In timp ce primul lot de rulouri se coace, continuati sa lucrati la urmatoarea parte a aluatului.</p>
<p>Continuati in acest fel pana cand toate rulourile sunt gata.</p>
<p>Dupa copt, rulati toate rulourile in zahar pudra, lasati-le sa se raceasca si serviti.</p>
<p><img class="alignnone wp-image-20850" src="https://bucatarianoastra.online/wp-content/uploads/2023/01/cornuri-1.jpg" alt="" width="873" height="563" /></p>
<p>Pofta buna!</p>

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