Baking

Traditional Moldovan “Cornulețe” with Sour Cherries, Rose Petal Jam and Walnuts

Name: Traditional Moldovan “Cornulețe” with Sour Cherries, Rose Petal Jam and Walnuts
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 300 g sour cream; 200 g pork lard; 600 g all-purpose flour; 1 egg; 1 teaspoon baking soda; powdered sugar (for coating)

These pastries are perfect with a cup of tea or coffee, but they are equally delicious anytime you’re craving something sweet.

By Pașuța Luca · 27 October 2026

Traditional Moldovan “Cornulețe” with Sour Cherries, Rose Petal Jam and Walnuts

Prep: 30 min
Cook: 60 min
Serves: 1
Level: Easy

For me, they bring back childhood memories of home, when my mother would make them, especially in the colder months. Their aroma would fill the whole house, and we would enjoy the freshly baked pastries with our cheeks sweet and sticky from the powdered sugar.

Ingredients

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Method

1
Prepare the mixture In a large mixing bowl, combine the sour cream and pork lard until smooth. Add the egg and continue mixing for another 1–2 minutes.
2
Add the flour and knead the dough Mix the baking soda with the flour. Gradually add the flour mixture to the sour cream, lard and egg mixture. Knead well until you obtain a smooth, tender dough. If the dough is too sticky, add a little extra flour, gradually, to make it easier to knead. However, if you follow the quantities listed in the ingredients, you should not need to add any extra flour.
3
Let the dough rest Cover the dough and let it rest for 30 minutes.
4
Divide the dough into balls Once the dough has rested, divide it into 8–9 roughly equal portions and shape each portion into a ball.
5
Roll out and cut the dough Using a rolling pin, roll each ball into a round sheet about 2–3 mm thick. Cut each sheet into triangles.
6
Add the filling and roll the pastries Place a small amount of filling at the base of each triangle. Depending on the size of the triangles, use 2–3 sour cherries or one teaspoon of rose petal jam. I usually use sour cherries preserved in their own juice, well drained beforehand, or rose petal jam combined with chopped walnuts. Roll each triangle from the base towards the tip to form the traditional crescent-shaped pastries.
7
Bake Arrange the pastries on a baking tray lined with baking paper, leaving a little space between them. Bake in a preheated oven at 180°C (350°F) for approximately 20–25 minutes, until lightly golden.
8
Coat with powdered sugar Remove the pastries from the oven and let them cool for a few minutes. While they are still slightly warm, coat them in powdered sugar, then arrange them on a serving plate. Happy baking and enjoy!

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Method

Prepare the mixture In a large mixing bowl, combine the sour cream and pork lard until smooth. Add the egg and continue mixing for another 1–2 minutes.

Add the flour and knead the dough Mix the baking soda with the flour. Gradually add the flour mixture to the sour cream, lard and egg mixture. Knead well until you obtain a smooth, tender dough. If the dough is too sticky, add a little extra flour, gradually, to make it easier to knead. However, if you follow the quantities listed in the ingredients, you should not need to add any extra flour.

Let the dough rest Cover the dough and let it rest for 30 minutes.

Divide the dough into balls Once the dough has rested, divide it into 8–9 roughly equal portions and shape each portion into a ball.

Roll out and cut the dough Using a rolling pin, roll each ball into a round sheet about 2–3 mm thick. Cut each sheet into triangles.

Add the filling and roll the pastries Place a small amount of filling at the base of each triangle. Depending on the size of the triangles, use 2–3 sour cherries or one teaspoon of rose petal jam. I usually use sour cherries preserved in their own juice, well drained beforehand, or rose petal jam combined with chopped walnuts. Roll each triangle from the base towards the tip to form the traditional crescent-shaped pastries.

Bake Arrange the pastries on a baking tray lined with baking paper, leaving a little space between them. Bake in a preheated oven at 180°C (350°F) for approximately 20–25 minutes, until lightly golden.

Coat with powdered sugar Remove the pastries from the oven and let them cool for a few minutes. While they are still slightly warm, coat them in powdered sugar, then arrange them on a serving plate. Happy baking and enjoy!