the dough. Make sure that the filling is well protected or it will ooze out while baking.Place on the lined tray, brush with the apricot jam and bake at 220°C for 10 minutes. Reduce the heat to 180°C and bake for a further 10–15 minutes. As soon as the cornetti are out of the oven, brush with more apricot jam and serve warm.Tip:The key to puffy cornetti is very cold pastry and a hot oven, so have everything ready before removing the pastry from the fridge and beginning to rollTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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