copyright 2009, Maria Liberati

After many of my posts praising the little known Italian cornetti (as compared to its’ French cousin -the croissant) and how  my long flight into Rome is spent with my mind pondering  which coffee bar I will get to first to  have my first cornetto.  After landing, once I find my luggage, my goal is to have a cornetto and cappuccino to wake me up.. it seems that I just can’t function without that first cornetto and cappuccino..once  downed they are like a magic potion to wake me up for no matter how long my day is………. filled with meetings or functions or events.

Here is the recipe so many of you have been emailing and requesting for- fresh cornetti to make at home. If this  is your first time making these be sure to have a few hours to try this recipe out.  Sorry for taking so long to put this up here, but it takes almost as long to write out the  recipe as it does to bake them. Of course there are many versions, this is just one home made version, but I think it is the easiest for the home cook to try.

Cornetti

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.

 If you’d like to serve them with cappuccino- here’s how to make it at home

Hope to see you at upcoming book signings/cooking demos:

Nov 14th-  Warren Twp Public Library, Warren NJ

Dec 12th-Franklin Twp Public Library, Somerset, NJ

 or at the  upcomimg wine dinners and pairings. Did you ever think of having a wine dinner or wine pairing dinner for an upcoming event or a corporate team building event? Email The Basic Art of Italian Cooking by  Maria Liberati tm for info on booking one for your next event.

Email: events@marialiberati.com

Get The Basic Art of Italian Cooking : Holidays & Special Occasions filled with Holiday recipes ,menus and wine tips.

 Mangia Bene, Vivi Bene,

Maria