Italian Croissant (Cornetto)
Cornetto Say it: kor-NET-toh
Cornetto is Italy’s soft, sweet breakfast pastry, a crescent of laminated dough with a tender, flaky crumb and a buttery aroma. It is eaten across Italy in the morning, often standing at a bar with a cappuccino, and ranges from plain to filled with jam or cream. Unlike a crisp French croissant, the Italian cornetto is a little richer and softer, with a hint of vanilla and orange zest in the dough. Warm from the oven, it is lightly sweet and pull-apart tender.
Italian Croissant (Cornetto)
Cornetto
Pronounced kor-NET-toh
- Serves
- 4
- Prep
- 1 hr
- Cook
- 18 min
- Total
- 1 hr 18 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Lamination
Egg wash
Method
Warm the milk to lukewarm (about 100°F/38°C) and stir in the honey until dissolved. In the bowl of a stand mixer, combine the flour, sugar, salt, yeast, and orange zest. Add the milk mixture, egg, vanilla, and softened butter, then knead with the dough hook for 8–10 minutes, until smooth, elastic, and slightly tacky.
Shape the dough into a ball, place it in a lightly floured bowl, cover, and let rise at room temperature for 1–1 1/2 hours, until doubled. Press gently to deflate, wrap tightly, and chill for at least 1 hour or overnight.
For the butter block, place the cold butter between two sheets of parchment and pound and roll it into a 6-inch (15 cm) square, about 1/2 inch (1 cm) thick. Chill until firm but still pliable.
Roll the chilled dough on a floured surface into a 10-inch (25 cm) square. Set the butter block in the center, fold the dough corners over it to enclose completely, and pinch the seams. Roll into a 12 x 8-inch (30 x 20 cm) rectangle, fold into thirds like a letter, wrap, and chill for 30 minutes.
Repeat the rolling and letter fold two more times, chilling the dough for 30 minutes between each fold. After the final fold, chill for at least 30 minutes before shaping.
Roll the dough into a 12 x 18-inch (30 x 45 cm) rectangle, about 1/4 inch (6 mm) thick, and trim the edges. Cut into 8 long triangles, each about 4 inches (10 cm) at the base and 8 inches (20 cm) long.
Make a small notch in the center of each triangle’s base. Roll the triangle up from the base toward the tip, gently stretching the dough as you go, then tuck the tip underneath. Place seam side down on parchment-lined baking sheets and curve the ends into a crescent.
Cover loosely and proof at room temperature for 1 1/2–2 hours, until puffy, jiggly, and nearly doubled; the pastries should feel light. If the kitchen is cool, proof in an off oven with a bowl of warm water.
Preheat the oven to 375°F (190°C). Beat the egg with the milk and gently brush the cornetto, avoiding the cut edges. Bake one sheet at a time for 15–18 minutes, until deep golden brown and crisp, rotating the pan halfway through.
Cool on the baking sheet for 5 minutes, then transfer to a rack. Serve warm, while the layers are still crisp.
Regional variants
In Italian bakeries, cornetto is often filled after baking with apricot jam, pastry cream, or chocolate cream; some versions are topped with pearl sugar or almonds.
Cook's notes
- Keep the dough and butter cold; if the butter starts to soften or break through, slide the dough onto a tray and chill for 15 minutes before continuing.
- Roll gently and avoid pressing too hard at the edges, so the butter stays in even layers.
- Proof fully; underproofed cornetto will be dense and the layers may tear.
Serve with
Cappuccino, espresso, or a glass of fresh orange juice.
Make ahead and storage
The dough can be made and chilled overnight; baked cornetto are best the day they are made, but can be refreshed at 350°F (175°C) for 3–5 minutes.
