Ingredients
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2 1/2 cups (350 grams) white, unbleached bread flour, plus a little more
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1/4 cup (40g) granulated sugar
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2 teaspoons instant yeast
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pinch of salt
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1 cup plus two tablespoons (2 sticks/250g) cold salted butter, cut into small pieces
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1/2 cup (125ml) cold whole milk
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1 large egg, beaten
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3 tablespoons cold water
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2 tablespoons apricot jam
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glazing
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1 egg, beaten
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1 tablespoon apricot jam with 1/2 tablespoon hot water
Directions
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1
Done
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Day 1Place flour, sugar, yeast and salt into a food processor. Pulse to combine. |
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2
Done
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Slowly add the butter pieces to the processor, pulsing as you add. When finished you want the consistency of soft sand. |
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3
Done
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Take mixture into a medium mixing bowl. Set aside. |
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4
Done
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In another bowl, whisk together the milk and egg with 3 tablespoons cold water. |
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5
Done
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Make a well in the flour mixture, add the milk/egg/water mixture to the well. |
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6
Done
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Using a knife, start to bring the dough together into a sticky dough. It should take 3-4 minutes. |
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7
Done
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Shape into a ball, it will not be smooth and still look rather sand like, set back in mixing bowl, cover with plastic wrap (or a lid) and refrigerate for 4 hours or better overnight. |
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8
Done
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Day 2 or after 4 hoursPut the dough on a lightly floured counter and roll out to a long, thin rectangle (roughly 8 by 16 inches or 40 by 20cm). |
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9
Done
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Once in a rectangle, fold the top third down, followed by the bottom third up, as if you were folding a letter to go into an envelope. |
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10
Done
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Turn it one-quarter around, sprinkle with a little flour if need be, and roll it out again to a long rectangle. |
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11
Done
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Repeat another two times - folding, rolling. Work quickly as you do not want dough to become warm and sticky, or be handled too much. |
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12
Done
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Place dough on a baking tray, cover with plastic wrap and leave for 4 hours or overnight. |
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13
Done
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Day 3 or after 4 hoursOn a large baking sheet, you will most likely need two, place baking parchment paper. |
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14
Done
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Now comes the fun part. Cut dough in half. Take one half and set aside. |
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15
Done
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With the other half, roll out to make dough a long, thin rectangle about 1/4 inch (6.3cm) thick. Cut into 6 triangles, about 4 inches wide at base and 8 inches long on sides (14cm by 22 cm). |
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16
Done
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Take apricot jam and place about 1/2 teaspoon centered on the base of each triangle - about one finger length away from bottom of dough. |
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17
Done
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Fold bottom edge of triangle over the jam, trying to tuck as tightly as you can and roll. |
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18
Done
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Tuck the tip underneath the cornetto shape if you can, and gently fold tips of the pastry into horn-shape on either side. |
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19
Done
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Slightly shape into a crescent, and place on baking sheet as you go along. Leave space in between each cornetto because they increase in size. |
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20
Done
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Repeat process with other half of dough. |
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21
Done
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Preheat oven to 375F (190C). |
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22
Done
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Once complete, cover the baking sheets of cornetti with a tea towel (clean dish towel) and leave in a warm place to proof (increase in size). You can do this for one hour or overnight. |
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23
Done
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glazingWhen cornetti have proofed, take your beaten egg and with a pastry brush paint the egg wash over each pastry. Let dry for a few minutes |
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24
Done
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Now take your apricot jam with hot water, mix well. Using a pastry brush, paint each cornetto with the apricot glaze |
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25
Done
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Place trays in oven for 18-20 minutes, checking after 10 minutes to ensure the tops are not turning too dark. If this happens, cover those that are browning too much with aluminum foil. I also alternate the trays position in the oven if need be. |
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26
Done
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Warm or room temperature cornetti may be stored in an air tight container for up to 2 days. |
