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Recipe for Cornetti..the Perfect Breakfast!

copyright 2016 Maria Liberati/Art of Living, Prima Media,Inc

Everyone is crazy for cornetto in Italy ,they wake you up and get you charged to start your day. But many Americans that have been fortunate enough to nibble on these gems while sipping cappuccino in the morning have gotten addicted to them as well..I get many,many emails every  day asking how to make them.

I want to first tell you that 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 who have professional ovens and pro equipment to make them with so you can not always make an authentic copy.

However, 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 recipes get your copy of  the Gourmand World Cookbook Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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