High Protein Cornetto
Elevate your breakfast game with this indulgent yet nutritious High Protein Cornetto recipe that perfectly blends classic pastry craftsmanship with a health-conscious twist. Featuring whey protein powder alongside traditional baking staples like all-purpose flour and butter, these golden, flaky cornettos deliver a boost of protein without sacrificing flavor or texture. Using a multi-step lamination process, the buttery layers come to life, offering a light and airy interior encased in a crisp, golden crust. Perfect for fueling your mornings or enjoying as a post-workout treat, this recipe is a delightful way to satisfy your pastry cravings while keeping your nutrition goals in check. Serve them fresh from the oven for maximum flavor, and savor the perfect harmony of decadence and protein-packed goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Whey protein powder
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 120 milliliters Warm milk
- 40 grams Unsalted butter, softened
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 100 grams Unsalted butter, for lamination
- 1 Egg wash (1 egg beaten with 1 tablespoon milk)
Instructions
In a large bowl, combine the all-purpose flour, whey protein powder, instant yeast, and sugar.
Add the salt to one side of the bowl and the yeast to the other. Mix the dry ingredients until well combined.
Warm the milk slightly and add it to the flour mixture along with the softened butter, egg yolk, and vanilla extract.
Mix until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic.
Shape the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
Prepare the butter lamination: Place the 100 grams of unsalted butter between two sheets of parchment paper. Roll it into a rectangle about 10x15 cm (4x6 inches). Chill in the refrigerator until firm but pliable.
Once the dough has risen, roll it out into a rectangle double the size of your butter sheet.
Place the chilled butter on one half of the dough and fold the other half over it, sealing the edges.
Roll the dough out into a large rectangle, then fold it into thirds like a letter. Chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
After the final fold and chill, roll the dough into a rectangle about 5 mm (1/4 inch) thick.
Cut the dough into long triangles and roll each triangle from the wide end to the point to form the classic cornetto shape.
Place the shaped cornettos on a baking tray lined with parchment paper, cover, and let them rise for another 45 minutes.
Preheat your oven to 200°C (400°F).
Brush each cornetto with egg wash for a golden finish. Bake in the preheated oven for 15-20 minutes or until they are golden brown and puffed.
Let them cool slightly before serving. Enjoy your high protein cornettos warm or at room temperature.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 257.2 g | 94% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 60.4 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 442 mg | 34% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 927 mg | 20% | |
*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.
