Cornetti di Caramiele
Courtesy of chef Megan Barone
½ cup Milk
¼ oz. Package of dry yeast
3 cups Flour
½ Tsp Salt
¾ cup Unsalted butter, chilled and cut into pats
3 Egg yolks
2 Tsp vanilla extract
¾ cup (approx.) Sugar
½ cup Caramiele Hazelnut Honey Spread
Preheat the oven to 375°F. Heat the milk up until it is slightly warm (approx 100°F), stir in the yeast, and set aside.
In a large mixing bowl, stir the flour and salt together with a fork. Work the butter in bit by bit, either with a pastry cutter, a fork, or your fingers, until the mix looks like pebbles or pea gravel.
Work the yeast/milk blend, egg yolks and vanilla into the flour mixture with a fork until a dough is formed. Press dough into a ball. Cut the dough in half, and then each half into 5, and roll into balls.
Sprinkle a cutting board with approx. 2 Tbsp sugar, and roll out one of the rounds into a 7 inch circle. Spread circle of dough with about a tablespoon of the Caramiele. Cut into 8 equal wedges. Roll the wedges up towards the center, starting with the widest side, and place point side down, about an inch apart, on a lined baking sheet.
Repeat the above steps for the remaining dough. Bake 10-12 minutes or until cookies puff slightly and start to brown. Transfer to racks to cool, and serve when warm — or store in an airtight container, and reheat at 300°F for 5 minutes before serving.