Gluten-Free Cornetto
Delight in the irresistible charm of a freshly baked *Gluten-Free Cornetto*—a perfect blend of flaky pastry, rich buttery layers, and your choice of a sweet apricot jam or indulgent chocolate filling. This gluten-free take on the classic Italian breakfast pastry features gluten-free all-purpose flour and a touch of xanthan gum to recreate its signature soft, yet crisp texture. The dough, enriched with honey, vanilla, and a hint of sweetness, bakes to golden perfection with a dazzling sugar-dusted finish. Ideal for those with dietary restrictions, this recipe offers a homemade, crowd-pleasing treat that pairs beautifully with your morning coffee or a cozy afternoon tea. If you're searching for a gluten-free pastry recipe guaranteed to impress, this cornetto is your answer!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 200 grams Unsalted butter (cold, cubed)
- 100 milliliters Whole milk
- 1 teaspoon Instant yeast
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Honey
- 2 tablespoons Sugar (for dusting)
- 100 grams Apricot jam or chocolate spread
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Begin by combining the gluten-free flour, xanthan gum, sugar, and salt in a large mixing bowl.
Add the cold, cubed butter to the dry ingredients, and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
In a small saucepan, heat the milk until lukewarm. Remove from heat and stir in the yeast until it dissolves.
In a separate bowl, whisk together the egg, vanilla extract, and honey.
Combine the yeast mixture and egg mixture, slowly incorporating them into the dry ingredients to form a dough. Knead gently until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow it to firm up.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll the chilled dough into a rectangular sheet, about 0.5 cm thick.
Cut the dough into triangles, approximately 15 cm base and 20 cm sides.
Place a teaspoon of apricot jam or chocolate spread at the base of each triangle and roll tightly towards the tip, forming a crescent shape.
Arrange the rolled cornetti on the prepared baking sheet, leaving space between them.
In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the tops of the cornetti with the egg wash and sprinkle with granulated sugar for extra sweetness.
Bake in the preheated oven for 18-20 minutes, or until golden brown.
Allow the cornetti to cool slightly before serving warm, or store them in an airtight container for up to 2 days.
Nutrition Facts
Calories |
3382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 2206 mg | 96% | |
| Total Carbohydrate | 400.2 g | 146% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 151.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 265 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
