📝 About This Recipe
Step into a Roman caffe with this quintessential Italian pastry, the softer, sweeter cousin of the French croissant. Infused with aromatic citrus zest and warm vanilla, the Cornetto features a delicate lamination that yields a pillowy interior and a perfectly glazed, golden crust. It is the ultimate expression of the Italian 'colazione', designed to be torn apart and dipped into a frothy cappuccino.
🥗 Ingredients
The Dough (Pastello)
- 500 grams Manitoba or High-Protein Bread Flour (sifted)
- 125 ml Whole Milk (lukewarm)
- 100 ml Water (room temperature)
- 100 grams Granulated Sugar
- 60 grams Unsalted Butter (softened)
- 20 grams Fresh Yeast (or 7g active dry yeast)
- 1 tablespoon Honey (Acacia or wildflower)
- 8 grams Fine Sea Salt
- 1 piece Large Egg (at room temperature)
The Aromatics
- 1 tablespoon Orange Zest (finely grated)
- 1 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Vanilla Bean Paste (high quality)
The Butter Block (Laminatura)
- 250 grams European-Style High Fat Butter (at least 82% fat content)
The Glaze
- 1 piece Egg Yolk
- 1 tablespoon Heavy Cream
- 2 tablespoons Simple Syrup (for brushing after baking)
👨🍳 Instructions
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1
In a stand mixer bowl, dissolve the yeast and honey in the lukewarm milk and water. Let it sit for 5 minutes until slightly foamy.
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2
Add the flour, sugar, egg, citrus zests, and vanilla. Mix with the dough hook on low speed until the flour is hydrated, then add the salt.
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3
Gradually incorporate the 60g of softened butter. Knead on medium speed for 8-10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides.
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4
Shape the dough into a ball, wrap tightly in plastic film, and flatten into a rectangle. Refrigerate for at least 2 hours, or ideally overnight, to develop flavor and chill the gluten.
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5
Prepare the butter block by placing the 250g of cold butter between two sheets of parchment paper. Beat with a rolling pin and roll it into a 20x20 cm square. Refrigerate until firm but pliable.
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6
Roll the chilled dough into a 20x40 cm rectangle. Place the butter square in the center and fold the dough flaps over it so they meet in the middle, sealing the butter inside completely.
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7
Perform the first 'Single Turn': Roll the dough lengthwise into a long rectangle. Fold the bottom third up to the center, and the top third down over it (like a letter). Wrap and chill for 40 minutes.
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8
Repeat the rolling and folding process two more times, chilling for 40 minutes between each turn. This creates the signature Italian layers.
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9
On a lightly floured surface, roll the dough out to a final thickness of about 4-5mm. Cut into long, skinny triangles (approx. 10cm base x 25cm height).
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10
Gently stretch the tip of a triangle. Starting from the base, roll the dough toward the tip, keeping it snug but not tight. Curve the ends slightly inward to create the 'cornetto' (little horn) shape.
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11
Place the cornetti on a baking sheet lined with parchment. Cover loosely and let rise in a draft-free spot at room temperature for 2-3 hours until doubled in size and 'wobbly'.
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12
Preheat your oven to 180°C (350°F). Whisk the egg yolk and cream, then gently brush the surface of each pastry, avoiding the exposed layered edges.
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13
Bake for 18-22 minutes until deep golden brown. Immediately upon removal, brush with a thin layer of simple syrup for a professional shine.
💡 Chef's Tips
Always use high-fat European butter; the lower water content prevents the dough from becoming soggy and ensures distinct layers. Keep the dough cold! If the butter starts to melt during rolling, pop the dough back in the freezer for 10 minutes immediately. Don't rush the final proof; if the cornetti haven't doubled in size, they will be dense rather than airy. When brushing with egg wash, be careful not to let it drip down the sides, as this can 'glue' the layers together and prevent a proper rise.
🍽️ Serving Suggestions
Serve warm alongside a classic Italian Cappuccino or Macchiato. Slice open and fill with Crema Pasticcera (pastry cream) or Pistachio cream for an indulgent treat. Pair with a small glass of freshly squeezed blood orange juice (Spremuta). Dust lightly with powdered sugar just before serving for a classic bakery aesthetic.