Italian curly cornets with citrus filling

Instructions

1. Mix all dough ingredients into the food processor fitted with dough hook. Mix until a ball is formed. Wrap in plastic foil and set into the fridge for at least 30 minutes. (2 hours is the best)
2. If you are going to use candied for filling puffs better to use citrus, In case cubes are quite large, cut into smaller pieces.
3. After two hours of "recreation", dough becomes more smooth, soft and elastic. Roll it into a 60 x 60 cm square. Use your fingers to form cornets. Slips tight cylinder, so that between the layers there was no air.
4. Order the cornets into a tray, wrap in foil and put in the fridge for 1 hour. It can be up to 24 hours.
5. During this time, prepare the filling.
6. Let the milk boil with the sugar. Gradually sift corn flour, stirring constantly, for a few minutes. It turns out thick. Remove from the heat. Add candied fruit, if using, vanilla, cinnamon and cheese. Stir well.
7. Gently stretching the layers that need to be molded cone. Put inside a teaspoon of the filling.
8. Spread on a baking sheet with parchment, grease the top with beaten egg yolk. Sprinkle sugar and bake into a preheated oven to 210 C for 5 minutes. Then continue baking for further 20-25 minutes at 180 C or until golden brown.
9. Sprinkle with powdered sugar before serving

• Servings : 25
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Biscuits, Dessert
• Ingredient : Butter, Caw-milk, Cinnamon, Cornflour, Eggs, Flour, Honey, Pork fat, Ricotta cheese, Salt, Sugar, Sweets, Vanilla