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Salty cornettone

Salty cornettone

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Salty cornettone recipe of of 27-02-2016 [Updated on 27-02-2016]

The salty cornettone recipe is perfect for parties and buffets and to amaze all your friends. It is a simple brioche pastry with a particularly appetizing appearance, which will impress all your friends. I used a chicken-based filling for kebabs and fries to make it even more delicious, but you can vary the filling according to your tastes and what you have at home, from sautéed vegetables to cured meats to cheeses: your savory croissant giant will still be spectacular! Unfortunately Elisa got a good flu, and it also infected me and Ivano, so for me it is not the right day to knead, I can't even stand up, but if you want to serve a somewhat particular rustic this evening, this is the recipe for you! I greet you dear friends and we will read later;)


How to make the salty cornettone

Put the flour in a bowl, make a hole in the center and add the eggs.

Dissolve yeast and sugar in water at room temperature.

Add them to the bowl and start kneading.

Then add the softened butter and salt as well.

Knead the dough until you get a smooth dough, then cover the bowl with a cloth and let it rise for 2 hours.

Now take the dough back and roll it out on a floured surface to obtain a triangular shape.

Peel the potatoes, cut them into sticks and fry them in hot seed oil.

Cover the pastry with the kebab meat, the sliced ​​smoked cheese and finally the fries.

Carefully, roll everything up to obtain the classic shape of a croissant.

Place it on a baking sheet covered with parchment paper (I suggest you get someone to help you), and let it rise for another hour.
Then brush with egg and milk and sprinkle with sesame seeds.

Bake the cornettone at 180 ° C in a preheated convection oven and cook for about 25-35 minutes.

Once out of the oven, let it cool slightly, then bring to the table and serve your salty cornettone.

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