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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>500 g faina</p>
<p>250 g unt sau margarina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>200 g chefir</p>
<p>1/2 lingurita praf de copt</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 galbenus de ou</p>
<p>1/2 cana de zahar</p>
<p>esenta de vanilie</p>
<p>1/2 lingurita scortisoara</p>
<p>2 cani de zahar pudra</p>
<p><img class="alignnone size-full wp-image-27030" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/cornulete-in-forma-de-semiluna.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Puneti faina intr-un castron, apoi radeti untul in ea si framantati pana obtineti firimituri.</p>
<p><img class="alignnone size-full wp-image-22029" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/firimituri-2.jpg" alt="" width="1153" height="653" /></p>
<p>De indata ce aluatul incepe sa se sfarame putin, este timpul sa adaugam chefirul, esenta de vanilia, praful de copt, galbenusul de ou si sa framantam aluatul cu mainile.</p>
<p>Cand aluatul este omogen, infasurati-l in folie alimentara si pastrati-l la frigider.</p>
<p>Aluatul astfel invelit trebuie sa fie la frigider pentru 4- 6 ore.</p>
<p>Puteti sa-l lasati cu usurinta aici peste noapte si sa continuati sa pregatiti rulourile a doua zi.</p>
<p>Dupa ce aluatul a stat cateva ore la frigider , scoateti-l din frigider si impartiti-l in 6 parti.</p>
<p><img class="alignnone size-full wp-image-22030" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/zahar-1.jpg" alt="" width="1163" height="648" /></p>
<p>Formati aceste parti in bile, asezati-le pe o farfurie si acoperiti din nou cu folie alimentara pentru a preveni uscarea lor.</p>
<p>Luati 1 minge din farfurie si apoi rulati-o.</p>
<p>Taiati cu ajutorul unui taietor de pizza cate 8 triunghiuri din fiecare bila intinsa.</p>
<p>Amestecam zaharul normal, zaharul pudra si scortisoara si punem cate o lingurita pe fiecare triunghi si apoi rulati.</p>
<p>Asezati intotdeauna toate rulourile pe o foaie de copt tapetata cu hartie de copt.</p>
<p><img class="alignnone size-full wp-image-22031" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/cornulete.jpg" alt="" width="1152" height="650" /></p>
<p>Apoi preincalziti cuptorul la 170 °C si cand ajunge la temperatura dorita, puneti rulourile inauntru, unde trebuie coapte aproximativ 40 de minute.</p>
<p><img class="alignnone size-full wp-image-22032" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/cornulete-seminula.jpg" alt="" width="1157" height="643" /></p>
<p>De indata ce rulourile sunt terminate, rulati-le in zahar pudra cu zahar vanilat. <img class="alignnone size-medium wp-image-22034" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/fursecuri-2.jpg" alt="" width="1125" height="656" /></p>
<p><img class="alignnone size-full wp-image-22026" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/fursecuri-1.jpg" alt="" width="1140" height="653" /></p>
<p><img class="alignnone size-full wp-image-22027" src="https://bucatarianoastra.online/wp-content/uploads/2023/06/umplutura-de-zahar.jpg" alt="" width="1127" height="644" /></p>
<p>Pofta buna!</p>

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