Cornetti with Apricot Jam

Name: Cornetti with Apricot Jam
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 1/2 cups all-purpose flour; 2 tsp active dry yeast; 1/2 cup whole milk, warmed to 110F; 1/2 cup granulated sugar; 3 large eggs, room temperature; 1/2 cup unsalted butter, softened; 1 tsp salt; 1 tsp lemon zest; 1 cup apricot jam; 1 large egg (for egg wash), beaten with 1 tbsp milk; 2 tbsp powdered sugar (for dusting)

Tender Italian crescent rolls with a brioche-like dough, filled with apricot jam and brushed with an egg glaze for a golden finish. Plan ahead: the dough requires an overnight cold proof.

80 minHardServes 8320 cal/serving

ItalianBreakfastOvenVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

3 1/2 cups all-purpose flour
2 tsp active dry yeast
1/2 cup whole milk, warmed to 110F
1/2 cup granulated sugar
3 large eggs, room temperature
1/2 cup unsalted butter, softened
1 tsp salt
1 tsp lemon zest
1 cup apricot jam
1 large egg (for egg wash), beaten with 1 tbsp milk
2 tbsp powdered sugar (for dusting)

Instructions

1

In a small bowl combine 2 tsp active dry yeast and 1/2 cup warmed to 110F whole milk; let sit 5 minutes until foamy. In a large bowl whisk 3 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 tsp salt.
2

Add the yeast mixture, 2 of the large eggs (room temperature), and 1 tsp lemon zest to the dry ingredients. Mix until a shaggy dough forms, then knead 5 minutes. Add 1/2 cup softened unsalted butter a tablespoon at a time, kneading after each addition until smooth and elastic, about 10 more minutes.
3

Shape dough into a ball, place in a lightly oiled bowl, cover, and refrigerate overnight (8-12 hours).
4

The next day, divide the dough into 2 equal portions. Roll each into a 12-inch circle. Spread half the 1 cup apricot jam over each circle, leaving a 1-inch border. Cut each circle into 8 wedges.
5

Starting at the wide end, roll each wedge up tightly toward the point. Curl the ends inward to form a crescent shape. Place on a parchment-lined baking sheet, point side down.
6

Cover loosely and let proof at room temperature until puffy, about 2 hours.
7

Preheat oven to 375°F. Brush cornetti with 1 beaten with 1 tbsp milk large egg (for egg wash).
8

Bake until deep golden brown, 18-20 minutes. Cool on a rack for 10 minutes, then dust with 2 tbsp powdered sugar (for dusting) and serve warm.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Italian Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

Can I skip chilling the dough for Cornetti with Apricot Jam?

Step 3 reads: "Shape dough into a ball, place in a lightly oiled bowl, cover, and refrigerate overnight (8-12 hours)." Not without a cost. The rest in step 3 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Is there a substitute for yeast in Cornetti with Apricot Jam?

The entry for Cornetti with Apricot Jam calls for 2 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Cornetti with Apricot Jam gluten-free?

Yes. The gluten in Cornetti with Apricot Jam is 3 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Cornetti with Apricot Jam vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup whole milk, warmed to 110F, 1/2 cup unsalted butter, softened, 3 large eggs, room temperature and 1 large egg (for egg wash), beaten with 1 tbsp milk. For fully plant-based entries, see the vegan breakfast collection.

Does Cornetti with Apricot Jam contain eggs?

Yes: 3 large eggs, room temperature and 1 large egg (for egg wash), beaten with 1 tbsp milk. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.