Cornetto
Indulge in the flaky, buttery perfection of homemade Cornetto, Italy's beloved breakfast pastry! This recipe combines tender layers of enriched dough with a luxurious lamination process, yielding a golden, crisp exterior and an irresistibly soft, airy interior. Perfectly crafted with all-purpose flour, milk, and a generous layer of butter, these croissant-like pastries are shaped into iconic crescent forms and brushed with an egg wash for a glossy, bakery-worthy finish. Ideal for pairing with your morning espresso or cappuccino, these cornetti are a must-try for anyone craving authentic Italian flavors straight from their own kitchen. Whether plain or served with jam or chocolate spread, each bite promises a delightful taste of Italy!
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
After the final fold, chill the dough for at least 1 hour.
Step 9
Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
Step 10
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.
Step 11
Starting at the wide end, roll up each triangle tightly toward the point to form croissant shapes.
Step 12
Place the cornetti on the prepared baking sheet. Let them rise at room temperature for about 30 minutes to 1 hour until slightly puffy.
Step 13
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.
Step 14
Bake in the preheated oven for 15 to 20 minutes until golden brown and fully cooked through.
Step 15
Allow to cool slightly before serving. Enjoy your homemade cornetti with coffee or your favorite spread!
Nutrition Facts
| Serving size | (1302.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4607.8 |
| Total Fat 272.2g | 0% |
| Saturated Fat 161.4g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 1243.9mg | 0% |
| Sodium 4536.5mg | 0% |
| Total Carbohydrate 460.1g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 74.5g | |
| Protein 84.8g | 0% |
| Vitamin D 392.4IU | 0% |
| Calcium 542.5mg | 0% |
| Iron 26.6mg | 0% |
| Potassium 1402.7mg | 0% |
Source of Calories