Cornetto al Forno

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C static or 190°C fan. Line a small baking tray with baking paper. In a bowl, whisk together the flour, sugar, yeast, and salt so the yeast is evenly distributed and not sitting directly against the salt in one spot.

2. 2

   In a second bowl, beat the egg and set aside about 1 tablespoon for glazing. Add the lukewarm milk and softened butter to the remaining egg. Stir this wet mixture into the dry ingredients and knead for 8-10 minutes until smooth, elastic, and only slightly tacky. If the dough tears easily, keep kneading; it should stretch thinly without breaking quickly.

3. 3

   Shape the dough into a ball, cover, and let it rest for 10 minutes. This short rest relaxes the gluten and makes rolling easier, which is the fastest realistic approach for a small batch cornetto al forno.

4. 4

   Roll the dough on a lightly floured surface into a circle about 24 cm wide, then cut it into 4 equal triangles. Spread a little apricot jam near the base of each triangle, leaving the edges mostly clear so the filling does not leak during baking.

5. 5

   Starting from the wide end, roll each triangle up toward the tip to form small crescents, then curve the ends inward slightly. Place them tip-side down on the tray. Brush lightly with the melted butter, which helps browning and keeps the crust tender.

6. 6

   Let the shaped cornetti rest for 5 minutes while the oven finishes heating. Mix the reserved egg with the milk, then brush the tops evenly for shine and colour.

7. 7

   Bake for 12-15 minutes until deeply golden and puffed. Check at 12 minutes: the bottoms should be lightly browned and the centres should feel set, not doughy. If they colour too fast, lower the oven by 10°C for the final minutes.

8. 8

   Transfer to a rack and cool for 5 minutes so the jam settles slightly. Dust with icing sugar and serve warm.

Nutrition per serving

Notes

• •This is a quick baked home-style cornetto, not a fully laminated pastry bar cornetto; that longer professional method cannot be done properly in 30 minutes.
• •For a neater shape, chill the jam for a few minutes before filling so it stays in place better.
• •Best eaten warm on the day they are baked, with espresso or cappuccino.

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