Alright, so this time I kept it simple. I bought frozen puff pastry dough from the grocery store, defrosted it, unrolled it, cut the 2 pieces in to 8 triangles, put a small handful of chocolate chips inside and rolled them up, forming them into crescents as I put them on the baking tray lined with parchment. Then I egg-washed them and I baked them at 400 degrees for 15 minutes, then ended up baking them for another 4 minutes (they were raw inside still.) To be honest, they were still a little raw inside (normally I like things doughy but not when I'm trying to match the cornettos.) What I ended up with was delicious, but not close to the Italian Cornettos. We were closer in texture, but the real ones are crispier and lighter. The flavor was almost there, but the Italian version is sweeter (maybe drizzle honey on top?) I'm just not sure how to make a puff pastry crispier and lighter. I think maybe I will try the puff pastry again and roll it out as thin as possible and not wrap the crescents as tightly next time. Or maybe I will try to find a puff pastry recipe to make myself? Not sure... Give me the weekend to think about it!
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