These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti?
The basic dough is the same of the
French braided briocheIngredients:
1French brioche dough
see recipe here1 cup of apricot jam
1 beaten egg for the glaze
1 tbs of milt for the glaze
few tbs of pearl sugar for decoration
Instructions:
With a rolling pin start to roll out your brioche dough till you get a large circle.
Try the get a perfect circle like the one above.
Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam.
Roll the croissant starting from the large base.
Roll all the croissants.
Place them on an oven tray with parchment paper and make them rest for one hour. In the meanwhile preheat your oven to 180C°
After one hour, beat the egg with the tbs of milk, glaze the croissants and sprinkle with pearl sugar.
Place in the oven till they turn golden brown.
Your croissants are ready when they are brown on the top. Do not overcook. Take the croissants out and make them cool.
They are delicious also the day after! Buon appetito e buona colazione!!!
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