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Thursday, November 10, 2011

Authentic cornetto recipe, FAIL

Last year my husband and I took a trip to Rome, Italy. One of my favorite memories is waking up in our hotel over the square, walking down to the little cafe on the corner and having a fresh cornetto (the Italian version of a croissant) with tiny cups of espresso at a table overlooking the fountain. I've not yet found a recipe or restaurant to match, or even come close, to that of the Italian cornetto. The outside was crispy and flaky and the inside was light and fluffy, often filled with chocolate, marmalade or cinnamon. So I decided to attempt making them myself. I "Googled" and found this recipe from an Italian who claimed to travel there all the time. This proved to be rather difficult and ultimately not worth my time or effort.

3 cups flour (can use whole wheat flour  for a whole wheat version)
1/2 cup sugar
1 tbsp honey
4 tblsps sunflower seed oil
1 cake yeast or 1 packet powdered yeast
1 cup tepid milk
3 eggs
pinch of salt
1 tsp real vanilla

Brush on topping:
2 egg yolks
2 tsps sugar
pinch of milk

Melt yeast in tepid ( warm not hot) milk. Place flour in center of large bowl or wooden board, make a well, place in center the dissolved yeast/milk mixture, and all ingredients. Mix for approximately 20 minutes till you have a smooth dough, then cover dough and let rise in a warm (not hot place) for approximately one hour.
Cut the dough into triangles and place a spoonful of honey or marmalade in the center. an easy way to do this would be to first form dough into a circle by using a large plate to cut a large circle of dough,.The cut circle into triangles, place a spoonful of marmalade or honey on center and let triangles rise this way for approximately 40 minutes.
To top cornetti before baking:
In a bowl., mix another 2 egg yolks, 2 tsps of sugar and a drop of milk.
roll up the triangles into the shape of a cornetti. Place parchment paper on baking sheet, place cornetti on top, brush this mixture on top of each cornetti and bake in oven preheated to 400 degrees for 25 minutes or until golden.

Boo. The cornetto ended up being like sweet crescent shaped rolls with a nugget of Nutella inside (what I chose to stuff them with.) They were more bread-like than pastry and utterly disappointing. Still tasty, but not at all what I was hoping for.
I've decided to try buying pre-made puff pastry and winging it. I will try that either today or tomorrow, depending on my daughter's mood.

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