Italian Cornetti Recipe: How to Make a Classic Italian Pastry
Italian cornetti look a lot like French croissants but they’re actually quite a bit sweeter and softer. They’re easy to make, but they do need time to rise, chill, and rest. If you’re new to working with yeast, don’t worry. Most of the magic happens in the fridge, where the cold helps create flaky layers and rich flavor.
The best part comes on baking day. Rolling out the dough and filling each piece with your favorite jam, or just simple honey, is a lot of fun. Don’t stress if your cornetti aren’t shaped perfectly. They’ll still puff up with golden color, filling your kitchen with a warm, sweet aroma that just feels like breakfast in Italy. Ready? Let’s go!
Flour Power: Picking the Perfect Key Ingredient
When you’re making Italian cornetti, flour is the star. Not just any flour will do. You want to look for “00” flour, which is super fine and gives the dough its soft, tender bite. If you can’t find “00” flour, use all-purpose flour. The texture might be a little different, but it will still taste great.
Cornetti are a lot like croissants in shape, but the dough is sweeter and a bit softer. That’s what makes them so good for breakfast. The right flour helps the cornetto get that classic golden color and fluffy inside.
Your Grocery List
- “00” flour or all-purpose flour
- Granulated sugar
- Active dry yeast
- Milk
- Unsalted butter
- Eggs
- Salt
- Honey
- Lemon zest
- Vanilla extract
- Powdered sugar (for dusting)
- Optional: apricot jam or Nutella for filling
Techniques and Tips
Making cornetti is all about patience and gentle hands. Start by letting your yeast bloom in warm milk with a bit of sugar. This helps the dough rise and gives it that light texture. When kneading, don’t rush. A slow, steady knead makes the dough smooth and stretchy.
Let the dough rest in the fridge so it’s easier to shape. When rolling it out, work quickly so the butter stays cold. This helps create those soft, layered folds that make cornetti special. Brush each cornetto with egg wash before baking for a shiny, golden top.
Make It Even Better
To take your cornetti up a notch, try filling them before rolling. Spoon in some apricot jam or Nutella for a sweet surprise. You can also add a pinch of orange zest or swap in almond extract for a twist. If you want a bakery-style finish, dust the tops with powdered sugar right before serving. For an extra tender crumb, use a little bit of honey in the dough. These small tweaks make each bite even more special.
Drink Pairings
Cornetti are a classic with espresso or cappuccino. The rich, strong coffee balances the sweet, buttery pastry. For something lighter, try a glass of cold milk or even a mug of hot chocolate. If you’re feeling fancy, a glass of fresh-squeezed orange juice is a bright match.
Dessert Pairings
If you want to turn breakfast into dessert, serve cornetti with a scoop of gelato on the side. Vanilla or hazelnut gelato works best. You can also drizzle a little melted chocolate or serve with fresh berries and whipped cream.
How to Store Leftovers
Store leftover cornetti in an airtight container at room temperature for up to two days. If you want to keep them longer, freeze them. Wrap each one in plastic wrap and put them in a freezer bag. To reheat, pop them in the oven for a few minutes until warm and crisp.
Prep Time
About 30 minutes to make the dough and shape the cornetti. Add extra time for rising and chilling.
Cook Time
Bake for 20 to 25 minutes until golden and puffy.
Total Time
Plan for about 3 hours from start to finish, including rise time.
Servings
Makes about 10 to 12 cornetti, depending on how big you shape them.
Nutritional Info
Each cornetto has around 220 calories, with about 8 grams of fat, 33 grams of carbs, and 5 grams of protein. These numbers can change depending on your filling.
Fun Facts
Cornetti look a lot like French croissants, but there are some big differences. Cornetti dough is sweeter and softer, thanks to milk, eggs, and sometimes honey. Croissants are flakier and use more butter. In Italy, cornetti are often enjoyed for breakfast with coffee. Some people call them “brioche,” but real Italian cornetti have their own style and taste.
Allergen Warnings
Cornetti contain wheat, milk, eggs, and butter. If you have allergies to any of these, take care or look for substitutes.
Vegetarian or Vegan Substitutes
For a vegetarian version, the original recipe is good to go. For vegan cornetti, use plant-based milk, vegan butter, and an egg replacer. Swap honey for maple syrup or agave. The texture will change a little, but you can still get a tasty, soft pastry.
Italian Cornetti Recipe
Equipment
- Mixing bowl
- Rolling Pin
- Baking sheet
- Pastry brush
Ingredients
- 2 1/4 tsp active dry yeast about one packet
- 1/4 cup warm water not too hot or it kills the yeast
- 3 cups all-purpose flour plus extra for dusting
- 1/2 cup milk warmed
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1 egg for dough
- 1 egg yolk for brushing on top
- 1 tsp vanilla extract
- 1 tsp lemon zest optional but nice
- 1/4 cup apricot jam optional filling
- 1/4 cup powdered sugar for dusting after baking
Instructions
- Put the yeast in warm water and let it sit for about 5 minutes until it looks foamy. If it doesn’t foam, the yeast might be dead, which is a bummer.
- Mix the flour, sugar, lemon zest, and softened butter in a big bowl. Add the egg, vanilla, and milk, then pour in the yeast water. Stir it all until it starts to come together. It’s sticky at first, but that’s okay.
- Turn the dough out onto a floured surface and knead for about 10 minutes until it’s smooth and a little bit elastic. I usually end up with flour on my hands and the counter, which is normal.
- Put the dough back in the bowl, cover with a clean towel or plastic wrap, and let it rest in a warm spot for about 1 hour or until it doubles in size. Sometimes I forget about it and it gets even bigger, which is fine too.
- After it’s risen, punch the dough down gently and roll it out on a floured surface into a circle about 12 inches wide. Cut the circle into 8 triangles, kind of like slicing a pie.
- If you want to fill them, put a small spoonful of apricot jam near the wide end of each triangle. Then roll each triangle up from the wide end toward the point, curling the ends a little if you want that classic cornetto shape.
- Place the rolled cornetti on a baking sheet lined with parchment paper, leaving some space between them. Brush with the egg yolk to get that shiny glaze after baking.
- Let them rest for another 30 minutes so they puff up a bit more. Then bake in a preheated oven at 375°F for 18 to 20 minutes, or until they’re golden brown. The kitchen smells amazing at this point.
- Once cool enough to handle, dust with powdered sugar. They’re best eaten the same day but can be reheated gently if needed.
Notes
Not croissants, but maybe even better? If you’ve tried this recipe, let us know how they turned out for you below!