- Prepare the yeast: Dissolve the yeast in the lukewarm milk, adding a teaspoon of sugar. Let it sit for 10-15 minutes until it becomes frothy.
- Mix the dough: In a large bowl, combine the flour, sugar, and a pinch of salt. Add the yeast mixture, eggs, and softened butter. Knead the dough until smooth and elastic, about 10 minutes.
- First rise: Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
- Prepare the filling: While the dough is rising, prepare the sheep’s milk cheese. If it’s too crumbly, mix it with a little milk or butter to create a spreadable consistency.
- Shape the cornetti: Once the dough has risen, roll it out on a lightly floured surface to form a large circle, about 0.5 cm thick. Cut the dough into triangles, like pizza slices. Spread a little bit of the cheese onto each triangle.
- Form the cornetti: Starting from the wide end of each triangle, roll the dough toward the pointed end to create the crescent shape. Place the cornetti on a baking sheet lined with parchment paper.
- Second rise: Cover the cornetti with a towel and let them rise for another 30 minutes.
- Bake: Preheat the oven to 180°C (350°F). Brush each cornetto with egg yolk for a shiny finish. Bake for 15-20 minutes or until golden brown.
- Serve: Let the cornetti cool slightly before serving. They are delicious on their own or served with a little honey or jam on the side.
Enjoy these soft and savory pastries, perfect with a cup of coffee or tea!
vedere di più nella pagina successiva
