Description
A light, flaky cornetto pastry, the Italian-style croissant that’s slightly sweeter and softer than its French cousin, perfect for breakfast or dessert.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 3/4 cup warm milk (about 110°F / 43°C)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup unsalted butter, cold
- 1 egg yolk (for egg wash)
- Optional fillings: chocolate, jam, or pastry cream
- Optional topping: powdered sugar or glaze
Instructions
- 1. In a small bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let sit for 5–10 minutes until frothy.
- 2. In a large bowl, whisk together flour, remaining sugar, and salt.
- 3. Add the yeast mixture, egg, and vanilla. Mix to form a soft dough.
- 4. Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
- 5. Shape into a ball, cover, and let rise for 1 hour or until doubled in size.
- 6. Roll the dough into a rectangle about 1/4 inch thick.
- 7. Slice cold butter into thin pieces and layer it over two-thirds of the dough. Fold the unbuttered third over the center, then the remaining third on top (like folding a letter).
- 8. Wrap in plastic wrap and refrigerate for 30 minutes.
- 9. Repeat the rolling and folding process twice more, chilling 20–30 minutes between each fold.
- 10. After the final chill, roll the dough into a large rectangle (about 1/8 inch thick). Cut into long triangles.
- 11. Add a small spoon of filling at the wide end (if using), then roll up each triangle into a crescent shape.
- 12. Place cornetti on a parchment-lined baking tray, cover lightly, and let rise for 1 hour until puffy.
- 13. Preheat oven to 375°F (190°C). Brush with egg yolk for a golden finish.
- 14. Bake for 18–22 minutes, or until golden brown and flaky.
- 15. Cool slightly before dusting with powdered sugar or drizzling with glaze.
Notes
- For the flakiest cornetti, keep your butter and dough cold between folds.
- You can fill cornetti with Nutella, jam, or cream after baking by piping into the center.
- Store leftovers in an airtight container for up to 2 days, or freeze baked cornetti for up to a month.
- Warm in the oven before serving for a fresh-from-bakery texture.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Breakfast / Pastry
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cornetto
- Calories: 280
- Sugar: 10g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cornetto, pastry, croissant, Italian breakfast, flaky pastry