“Magiun” is a traditional Romanian food based on plum. To make magiun you cook plums for 10 hours with very low heat until the magiun sticks to the spoon.
The magiun is a thick paste and homogeneous, dark brown, with dry matter content is a minimum of 55%. This concentration ensures the preservation of the product, at a temperature of 20° Celsius maximum, without the addition of any additives.
“Cornulete” are Romanian pastries aromatized with vanilla or rum extract/essence, as well as lemon rind, and stuffed with jam, chocolate, cinnamon sugar, walnuts, and/or raisins, with the shape representing a crescent.
Together, magiun and cornulete are one of my childhood flavors that I love to enjoy.
Magiun brings me great memories from my childhood. Our family would go to harvest the plums and then make the magiun. Imagine a huge pot where you put kilograms of plums and cook them all night long. My uncle would make a special place for the pot so the fire should be low and easy to maintain.
The kids will play around till night and then go to sleep. The adults will stay around the fire telling stories, having fun and stir the pot all night long.
My son loves magiun. These days we make it on the stove. I miss the days when we would gather around the fire. I wish we keep some traditions alive for our kids. My best times were outside with other kids or with my family.
I am trying to teach my son to spend time in nature as much as he can, to respect the nature and to take care of it.
These “cornulete cu magiun” are one of our Christmas special desserts, but we make them during the year too. It is easy to prepare them and also you can keep them for longer time.
- 7g dry yeast
- 170 ml water
- 100 g sugar
- 2 eggs
- 1 teaspoon salt
- 150g melted butter
- 500 g flour
- 300 g magiun
- 100 g powder sugar
In a big bowl mix the water with water, yeast, sugar, salt, eggs, butter and 200 g flour. Use one hand to mix it and then add the rest of the flour. The dough should be elastic. Let it grow for 1,5 hours or till it doubles.
Turn out dough onto a lightly floured work surface; shape into a rectangle. Cut small triangles. With a teaspoon add magiun on each triangle and then using your fingertips, roll the base of the triangle up and away from you. Transfer to parchment-lined baking sheet.
Preheat oven to 200 Celsius degree. Brush the top of them with egg and then bake them for 20 – 25 minutes.
Let cool slightly on sheets on wire racks. Powder them with powder sugar before serving. Serve warm or at room temperature.
If you don’t have magiun, you can use any type of jam or chocolate.