Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 yolks,
- 1 egg white,
- 5 oz/150 g butter or lard,
- 1/2 cup milk,
- walnut sized piece of yeast (cake),
- salt,
- 2-3 tablespoons ground walnuts,
- 2-3 tablespoons sugar,
- flour
Directions
Soak the yeast in milk, add yolks, butter, salt and then flour.
Knead into a stiffish dough.
Put the dough into a cloth or fabric sack, tie well but in such a way to leave room for the dough to rise.
Submerge the dough thus prepared into a large pot with cold water and leave for 4-5 hours.
The dough tied in the cloth will surface above the water.
Remove the dough and roll into a thin sheet.
Cut into 3 inches long and 1 inch wide strips.
Roll each strip in egg white and then in ground walnuts mixed with sugar and shape into a crescent dumpling like this: hold the strip by the ends with both hands.
Twist one end in one direction and the other end in the opposite direction and then bend to make a crescent.
Place onto the greased baking sheet. Bake at medium heat.
Category:Romanian Recipes
Category:Romanian Desserts