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  • Lucia Borzillo

Friday Night Baking Part 2: Cornetti

It was a toss up between Cornetti and Cannoli French Toast Bake.

I went for the Cornetti

I found this recipe on La Cucina Italiana. In the photo on that site they look flakier than mine... Will roll them out thinner next time and check the butter distribution.


10 oz flour

1 egg

3 ½ oz fresh milk

3 oz brown sugar

2 oz butter

¾ oz yeast


Dissolve the yeast in lukewarm milk (at no more than 100°F.)

Melt the butter and remove from heat before it turns brown.

Beat the sugar with the egg, then add all the other ingredients and knead by hand until you get a smooth compact mixture.

Roll out the dough immediately into a 3-4 mm thick round disc (I did a 1/4" but thinner might be better).

Divide it into slices, like a pizza, and roll cornetti from the base to the tip.

Roll them out and place on 2 baking tray lined with baking parchment.

Let your cornetti rise in the fridge covered with plastic wrap overnight, or leave them in the oven (that’s turned off, of course) if you want to eat them the next morning. Remember if you put them in the fridge overnight it’s important that you set them out at room temperature for an hour before baking.

Brush them with a little milk and sprinkle them with brown or granulated sugar.

Bake them in a pre-heated oven at 350°F for 10 minutes and eat them immediately with chocolate cream or jam. (Mine baked for almost 20 minutes)

If you’d like, fill your cornetti with a teaspoon of cream before baking, placing it at the base of the croissant before rolling it up (Might try this next time).

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