Romanian cornulete

Romanian cornulete

I wonder why the only Romanian word I can recall from my childhood is ‘maninca.’ Maninca, translates to mean ‘eat.’ My grandfather was Romanian, and my memories of time spent in my grandparents home is filled with friends, family, and food. Cornulete is a treasured family recipe from my family to yours.


  • 1.

    In a standing mixer combined margarine, butter, and cream cheese. Slowly add in the flour and mix until well blended. Shape dough into a 12-inch log. Roll in wax paper and refrigerate at least 2 hours.

  • 2.

    Combine all of the filling ingredients together and in a bowl and set aside.

  • 3.

    Remove the log from the refrigerator and slice the into 1/2-inch rounds. Pat each round slice into sugar. Store remaining rounds in the refrigerated until you are ready to work with them. Roll out each round onto a sugared countertop, until very thin (add more sugar as needed to prevent sticking). Cut into 6 triangles. Place nut mixture on wide end of the triangle and roll. Brush the tops with beaten eggs and roll in sugar.
    Bake at 350° on an ungreased cookie sheet for 12-15 minutes or until lightly browned.


  • 2 cups and 2 tablespoons of flour
  • 8 oz. of Philadelphia Cream Cheese, softened
  • 1/2 cup margarine, softened
  • 1/2 cup butter, softened


  • 3 cups walnuts, minced
  • 2 eggs
  • 1/4 cup sugar
  • 1½ teaspoons of cinnamon (I use Vietnamese cinnamon)