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

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.

Questions

Can I make Cornetti with Apricot Jam dairy-free?

Yes. The dairy in this entry is 1/2 cup whole milk, warmed to 110F, 1/2 cup unsalted butter, softened. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Cornetti with Apricot Jam gluten-free?

Yes. The gluten in this entry 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.

How long does Cornetti with Apricot Jam keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Cornetti with Apricot Jam?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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