Cornetti breakfast cakes

  • 25 mins preparation
  • 10 mins cooking
  • Makes 64 Item
  • Print


Cornetti breakfast cakes
  • 125 gram unsalted butter, at room temperature
  • 300 millilitre cream
  • 1 tablespoon vanilla sugar
  • 3 cup (450g) self-raising flour, sifted
  • caster sugar, to coat
Almond filling
  • 1 1/2 cup (180g) almond meal
  • 2/3 cup (220g) apricot jam
  • 50 gram milk chocolate, grated
  • 2 tablespoon honey
  • 1/2 teaspoon ground cloves
  • grated rind of 1 lemon


Cornetti breakfast cakes
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
  • 2
    Make the almond filling. Combine all ingredients in a bowl and mix to form a smooth paste. Set aside.
  • 3
    To make pastry, place butter, cream and vanilla sugar in a large bowl. Beat with a wooden spoon until creamy. Gradually fold in flour to form a soft dough. Knead on a floured surface for 1-2 minutes, until smooth and shiny. Cover with plastic wrap and set aside for 15 minutes.
  • 4
    Divide dough into eight balls. Roll each out thinly on a floured surface to a 23cm-diameter round. Cut each round into eight wedges.
  • 5
    Take one wedge at a time, wide side towards you. Roll a teaspoon of filling into a small sausage shape and place on wide side of wedge. Carefully roll towards point to enclose filling. Press lightly on each side of filling. Repeat with remaining pastry and filling. Place on prepared trays and bake for 8-10 minutes. While still hot, roll biscuits in caster sugar to coat and transfer to a wire rack to cool. Store in an airtight container.