{"id":46451,"date":"2026-03-06T10:44:40","date_gmt":"2026-03-06T10:44:40","guid":{"rendered":"https:\/\/calatorinromania.com\/?p=46451"},"modified":"2026-03-06T10:44:40","modified_gmt":"2026-03-06T10:44:40","slug":"%f0%9f%a5%90-cornulete-de-post-fragede-reteta-simpla-aromata-si-foarte-usor-de-facut","status":"publish","type":"post","link":"https:\/\/calatorinromania.com\/?p=46451","title":{"rendered":"<strong>\ud83e\udd50 Cornule\u021be de post fragede \u2013 re\u021bet\u0103 simpl\u0103, aromat\u0103 \u0219i foarte u\u0219or de f\u0103cut<\/strong>"},"content":{"rendered":"\n<p>Aceste cornule\u021be de post sunt un desert tradi\u021bional, preparat din ingrediente simple \u0219i accesibile. Aluatul iese fraged \u0219i u\u0219or sf\u0103r\u00e2micios, iar aroma de vanilie \u0219i umplutura dulce le transform\u0103 \u00eentr-o gustare perfect\u0103 pentru orice moment al zilei. Se preg\u0103tesc rapid, nu necesit\u0103 tehnici complicate \u0219i pot fi umplute cu gem, rahat sau nuc\u0103, \u00een func\u021bie de preferin\u021be. Sunt ideale \u00een perioadele de post, dar \u0219i atunci c\u00e2nd vrei un desert de cas\u0103 gustos \u0219i economic.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>\ud83e\uddfe Ingrediente<\/h2>\n\n\n\n<p><strong>Pentru aluat:<\/strong><\/p>\n\n\n\n<ul>\n<li>500 g f\u0103in\u0103<\/li>\n\n\n\n<li>250 ml ap\u0103 mineral\u0103 carbogazoas\u0103<\/li>\n\n\n\n<li>120 ml ulei<\/li>\n\n\n\n<li>80 g zah\u0103r<\/li>\n\n\n\n<li>1 plic zah\u0103r vanilat (8 g)<\/li>\n\n\n\n<li>1 plic praf de copt (10 g)<\/li>\n\n\n\n<li>1 praf de sare<\/li>\n\n\n\n<li>coaja ras\u0103 de la 1 l\u0103m\u00e2ie (op\u021bional)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Pentru umplutur\u0103:<\/strong><\/p>\n\n\n\n<ul>\n<li>aproximativ 200 g gem gros (de prune, caise sau orice preferi)<br><em>sau<\/em><\/li>\n\n\n\n<li>rahat t\u0103iat buc\u0103\u021bele<br><em>sau<\/em><\/li>\n\n\n\n<li>nuc\u0103 m\u0103cinat\u0103 amestecat\u0103 cu pu\u021bin zah\u0103r<\/li>\n<\/ul>\n\n\n\n<p><strong>Pentru final:<\/strong><\/p>\n\n\n\n<ul>\n<li>50\u201380 g zah\u0103r pudr\u0103 (pentru decor)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<h2>\ud83d\udc69\u200d\ud83c\udf73 Mod de preparare \u2013 pas cu pas<\/h2>\n\n\n\n<p><strong>1. Preg\u0103tirea aluatului<\/strong><br>\u00centr-un bol mare se adaug\u0103 apa mineral\u0103, uleiul, zah\u0103rul, zah\u0103rul vanilat \u0219i un praf de sare. Se amestec\u0103 bine cu un tel sau o lingur\u0103 p\u00e2n\u0103 c\u00e2nd zah\u0103rul \u00eencepe s\u0103 se dizolve.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>2. Ad\u0103ugarea ingredientelor uscate<\/strong><br>Se cerne f\u0103ina \u00eempreun\u0103 cu praful de copt. Se adaug\u0103 treptat peste amestecul lichid \u0219i se \u00eencepe fr\u0103m\u00e2ntarea. Dac\u0103 dore\u0219ti, \u00een acest moment po\u021bi ad\u0103uga \u0219i coaja ras\u0103 de l\u0103m\u00e2ie pentru un plus de arom\u0103.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>3. Fr\u0103m\u00e2ntarea aluatului<\/strong><br>Se fr\u0103m\u00e2nt\u0103 c\u00e2teva minute p\u00e2n\u0103 c\u00e2nd se ob\u021bine un aluat moale, nelipicios \u0219i u\u0219or elastic. Dac\u0103 este prea lipicios, mai adaug\u0103 pu\u021bin\u0103 f\u0103in\u0103, c\u00e2te o lingur\u0103 pe r\u00e2nd.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>4. Odihnirea aluatului<\/strong><br>Se acoper\u0103 aluatul cu un prosop curat sau folie alimentar\u0103 \u0219i se las\u0103 s\u0103 se odihneasc\u0103 aproximativ <strong>10\u201315 minute<\/strong>. Acest pas ajut\u0103 aluatul s\u0103 devin\u0103 mai u\u0219or de \u00eentins.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>5. Formarea cornule\u021belor<\/strong><br>Se \u00eemparte aluatul \u00een 3\u20134 buc\u0103\u021bi. Fiecare bucat\u0103 se \u00eentinde cu sucitorul \u00eentr-o foaie rotund\u0103, sub\u021bire (aprox. 3\u20134 mm).<br>Foaia se taie \u00een triunghiuri, ca o pizza.<\/p>\n\n\n\n<p>La baza fiec\u0103rui triunghi se pune pu\u021bin\u0103 umplutur\u0103 (gem, rahat sau nuc\u0103), apoi se ruleaz\u0103 dinspre baz\u0103 spre v\u00e2rf, form\u00e2nd cornule\u021bele.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>6. Preg\u0103tirea pentru coacere<\/strong><br>Se a\u0219az\u0103 cornule\u021bele \u00eentr-o tav\u0103 tapetat\u0103 cu h\u00e2rtie de copt, l\u0103s\u00e2nd pu\u021bin spa\u021biu \u00eentre ele.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>7. Coacerea<\/strong><br>Se coc \u00een cuptorul pre\u00eenc\u0103lzit la <strong>180\u00b0C<\/strong>, timp de aproximativ <strong>20\u201325 de minute<\/strong>, p\u00e2n\u0103 c\u00e2nd devin u\u0219or aurii.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>8. Decorarea<\/strong><br>Dup\u0103 ce s-au r\u0103cit pu\u021bin, se pudreaz\u0103 generos cu zah\u0103r pudr\u0103.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>\u2705 <strong>Sfaturi utile:<\/strong><\/p>\n\n\n\n<ul>\n<li>Dac\u0103 gemul este prea lichid, amestec\u0103-l cu pu\u021bin\u0103 nuc\u0103 m\u0103cinat\u0103 sau pesmet pentru a nu curge \u00een timpul coacerii.<\/li>\n\n\n\n<li>Cornule\u021bele devin \u0219i mai fragede dup\u0103 c\u00e2teva ore.<\/li>\n\n\n\n<li>Se p\u0103streaz\u0103 foarte bine 3\u20134 zile \u00eentr-o cutie \u00eenchis\u0103.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aceste cornule\u021be de post sunt un desert tradi\u021bional, preparat din ingrediente simple \u0219i accesibile. Aluatul iese fraged \u0219i u\u0219or sf\u0103r\u00e2micios, iar aroma de vanilie \u0219i<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/46451"}],"collection":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46451"}],"version-history":[{"count":1,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/46451\/revisions"}],"predecessor-version":[{"id":46453,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/46451\/revisions\/46453"}],"wp:attachment":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}