In my ongoing quest to prolong the sights, sounds and tastes of Italy, I have taken a swipe at the standard breakfast food of the Italians -Cornetti. A cousin to the croissant, cornetti have a slightly less rigid fold/chill/turn/chill process. It is basically a brioche dough with butter (or burro if you want to be all Italian about it) between the sheets.
Now, I am not going to pretend that they came out perfect, as a matter of fact they look a little like they got worked over by a marauding band of prune danish. But I would definitely call it a respectable first try.
Most of them are plain, glazed with a light coating of sugar syrup before baking. I filled a couple with Nutella for my daughter. Try as I might to like that stuff, I just can't stomach the flavor of hazlenut (Which reminds me of my favorite scene from the movie Best in Show. Please humor my painfully short attention span and see below). Next up, I make a Crema Pasticceria (pastry cream), which was my favorite filling for the Cornetti and we have a delicious Italian breakfast for tomorrow. Now if only I could make a cappuccino that is even half as good as they do in Italian gas stations. . .
Have a happy weekend and stop naming nuts!