Vegan Cornetto
Indulge in the irresistible flakiness of a homemade Vegan Cornetto, a plant-based twist on the classic Italian pastry that's perfect for breakfast or a sweet treat. This recipe combines soft, buttery layers created through a traditional lamination process using cold vegan margarine, giving each bite a melt-in-the-mouth texture. Stuffed with rich dark vegan chocolate and lightly brushed with almond milk for a golden finish, these pastries deliver pure decadence without compromising on dietary preferences. Ideal for both experienced bakers and adventurous beginners, the process involves several chilling and folding steps to achieve layers that rival bakery-quality croissants. Ready in just under three hours, these elegant delights are perfect for sharing with friends and family or savoring solo with a cup of your favorite plant-based coffee. Create your own vegan magic at home with this easy-to-follow recipe and transform simple ingredients into a show-stopping breakfast indulgence!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Vegan margarine (cold)
- 100 ml Almond milk
- 40 grams Sugar
- 7 grams Instant yeast
- 1 teaspoon Salt
- 100 grams Dark vegan chocolate
- 2 tablespoons Vegan milk for brushing
Instructions
In a large bowl, mix together the all-purpose flour, sugar, and salt.
Dissolve the instant yeast in the almond milk and let it sit for 5 minutes until frothy.
Add the yeast mixture to the dry ingredients and mix until it forms a dough.
Knead the dough for about 10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
After chilling, roll out the dough on a floured surface to a 1cm thick rectangle.
Place the cold vegan margarine between parchment paper sheets or plastic wrap.
Pound and roll it into a flat square slightly smaller than one half of the dough rectangle.
Place the margarine on one half of the dough and fold the other half over it to encase.
Roll the dough envelope into a rectangle, then fold it into thirds like a letter.
Refrigerate the dough for 30 minutes, then repeat the rolling and folding two more times.
After the last fold, chill the dough for another hour.
Preheat your oven to 200°C (390°F).
Roll the chilled dough into a large rectangle (about 5mm thick).
Cut the dough into triangles by making vertical cuts and then diagonal cuts.
Place a piece of dark vegan chocolate at the base of each triangle and roll it to form a cornetto shape.
Place the cornettos on a baking tray lined with parchment paper.
Brush the tops with vegan milk for a golden finish.
Bake in the preheated oven for 12-15 minutes until golden brown.
Let cool on a wire rack before serving.
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 292.3 g | 106% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 78.4 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 291 mg | 22% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 901 mg | 19% | |
*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.
