Cornetto (Italian Breakfast Pastry) Recipe – Italian Special
The Cornetto, Italy’s beloved breakfast pastry, is the Italian cousin of the French croissant—flaky, buttery, but slightly sweeter and softer. Often filled with pastry cream, jam, or Nutella, and dusted with powdered sugar, cornetti are typically enjoyed with a cappuccino or espresso in the morning. It’s the ultimate “colazione all’italiana.”
- Prep Time30 min
- Cook Time20 min
- Perform Time12 hr 10 min
- Total Time13 hr
Dough:
- 3 1/2 cups (440g) all-purpose flour
- 1/3 cup (65g) sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- 3/4 cup (180ml) warm milk
- 2 eggs
- 1 tsp vanilla extract
- Zest of 1 lemon or orange (optional)
- 3 tbsp unsalted butter, softened
For Laminating:
- 150g (10 tbsp) unsalted butter, cold and sliced into thin slabs
For Finishing:
- 1 egg (beaten, for egg wash)
- Powdered sugar (for dusting)
- Optional fillings: pastry cream, jam, chocolate spread
Make the Dough:
In a bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit 5–10 mins until foamy.
In a stand mixer or bowl, mix flour, sugar, salt, zest, and vanilla. Add eggs, yeast mixture, and soft butter.
Knead until smooth and elastic (10 mins by hand or 6–7 mins in a mixer).
Cover and refrigerate for at least 1 hour.
Laminate with Butter:
Roll out chilled dough into a large rectangle (~12×18 inches).
Arrange cold butter slabs over 2/3 of the dough. Fold dough in thirds like a letter.
Roll out and fold again. Repeat this process 2 more times, chilling dough for 30 mins between each turn.
Shape the Cornetti:
Roll dough into a large rectangle (1/4 inch thick). Cut into long triangles (base ~4 inches wide).
Roll each triangle from base to tip, slightly stretching as you roll. Curve slightly into crescent shape.
Place on parchment-lined tray, cover, and let rise for 2–3 hours or until puffy.
Bake:
Preheat oven to 190°C (375°F).
Brush each cornetto with beaten egg.
Bake for 18–20 minutes, until golden brown and flaky.
Finish:
Dust with powdered sugar once slightly cooled.
Optionally, fill with pastry cream, jam, or chocolate using a piping bag.
Recipe Notes :
Flavor Tip: Citrus zest adds authentic Italian aroma—don’t skip it!
Filling Ideas: Vanilla custard (crema pasticcera), Nutella, apricot jam, or ricotta.
Make Ahead: Dough can be prepped the night before and baked in the morning.
Soft vs. Flaky: Cornetti are typically less crisp than French croissants and slightly sweetened.
