Cornetto
Indulge your senses with the irresistible Italian classic, Cornetto—a buttery, flaky pastry that rivals its French croissant cousin. This homemade delicacy features rich layers of laminated dough made with all-purpose flour, whole milk, and plenty of velvety unsalted butter, creating a tender texture with a golden, crisp exterior. Perfect for breakfast or brunch, these crescent-shaped pastries are crafted through a satisfying process of rolling, folding, and chilling to achieve their signature airy layers. Brushed with a silky egg wash before baking, Cornetti emerge from the oven beautifully puffed and golden, ready to be enjoyed plain or paired with your favorite jams, creams, or a steaming cup of espresso. With their sophisticated flavor and artisanal charm, Cornetti are sure to elevate any gathering or cozy morning indulgence. Keywords: Cornetto recipe, homemade pastry, Italian croissant, buttery layers, breakfast and brunch ideas.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 60 g Granulated sugar
- 10 g Salt
- 10 g Active dry yeast
- 250 ml Whole milk
- 50 g Butter
- 2 pieces Large eggs
- 250 g Unsalted butter (for lamination)
- 1 piece Egg (for egg wash)
- 15 ml Water (for egg wash)
Instructions
In a small saucepan, warm the milk over low heat until it's lukewarm (about 37-40°C or 98-104°F). Remove from heat and dissolve the yeast in the milk. Let it sit for about 5 minutes until it's frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, the slightly beaten eggs, and 50g of melted butter to the dry ingredients. Mix until the dough starts to come together.
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Form the dough into a ball, place it in a lightly greased bowl, cover with a cloth, and let it rise for 2 hours or until doubled in size.
Prepare the butter for lamination: Place the 250g unsalted butter between two sheets of parchment paper. Use a rolling pin to flatten it into a rectangle approximately 20x25 cm. Refrigerate until firm but not hard.
Roll out the risen dough on a floured surface into a rectangle roughly 45x25 cm. Place the chilled butter block in the center of this rectangle so it covers about 2/3 of the dough.
Fold the top third of the dough over the butter, then fold the bottom third over the folded dough, like a letter. Make sure the seams are neat. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Remove the dough and roll it out again on a floured surface into a 45x25 cm rectangle. Perform the letter fold again, then chill for another 30 minutes. Repeat this rolling and folding process two more times, chilling for 30 minutes in between.
After the final fold, chill the dough for at least 1 hour.
Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
Roll the chilled dough into a large circle about 5mm thick. Cut the dough into 12 equal triangles by first cutting it into quarters, then each quarter into 3.
Starting at the wide end, roll up each triangle tightly toward the point to form croissant shapes.
Place the cornetti on the prepared baking sheet. Let them rise at room temperature for about 30 minutes to 1 hour until slightly puffy.
In a small bowl, beat an egg with 15 ml of water to create an egg wash. Brush each cornetto with the egg wash for a shiny, golden finish.
Bake in the preheated oven for 15 to 20 minutes until golden brown and fully cooked through.
Allow to cool slightly before serving. Enjoy your homemade cornetti with coffee or your favorite spread!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 6.3 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 102 mg | 2% | |
*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.
