Everyone is crazy for cornetti in Italy! Coupled with smooth cappuccino for breakfast they wake you up and inspire a beautiful day! And for those that have never experienced a cornetto freshly made, they are similar to a French croissant but not as buttery, with just enough flavor and light, fluffy pastry.
Many Americans that have been fortunate enough to nibble on these gems have gotten addicted to them as well..I get many,many emails every day asking how to make them.
Although the cornetti that you get in some of the best coffee bars in the center of Rome are made by some of the world’s best pastry chefs using professional ovens and pro equipment. So even though you may not be able to make an exact copy at home, you can get pretty close to the real thing..
I am always working on putting together recipes that my readers can easily follow in their own home kitchen and here is another version of a cornetti which I think you will enjoy making and eating with your morning cappuccino or coffee..
Cornetti
2 cups flour sifted
1 cup butter at room temperature
1 tsp vanilla
8 ounces vanilla flavored yogurt
1/2 package powdered yeast
powdered sugar
Apricot jam or marmalade
In the food processor place in flour, butter, yogurt, vanilla, yeast, and a pinch of salt. Blend ingredients till a firm dough is formed. Place dough on a floured board. Work dough and form into one long round oval. Divide this into 6 pieces. Roll out each piece of dough so that it is 10 inches in diameter. Then divide each piece into 8 triangles or cut like you are cutting 8 slices of pizza.
Place 1 tsp of apricot marmalade in center of each triangle and roll into a cornetto (italian version of a croissant) pinch ends closed like a ravioli. Place cornetti on a baking sheet that has been covered with baking paper. Bake in preheated oven at 375 degrees for 20 minutes, When cooled, dust with powdered sugar.
For more great recipes, get your copy of the Gourmand World Award winning book The Basic Art of Italian Cooking:Holidays and Special Occasions-2nd edition
