How to Make Cornetti: Fragrant Italian Croissants Like the Bars

If you’ve ever wandered the charming streets of Italy, you may have caught the irresistible scent of freshly baked pastries wafting from local bakeries, or bars (the Italian term for cafes). Among the array of pastries displayed in the counters, one treat stands out: the cornetto. These delicious Italian croissants are soft, fragrant, and often filled with creamy fillings like custard, jam, or chocolate. They’re the perfect breakfast pastry or afternoon snack, traditionally enjoyed with a rich Italian coffee.

Unlike their buttery French cousins, cornetti are slightly sweeter and less flaky, with a soft, pillowy texture that makes them incredibly addictive. While they may seem intimidating to make at home, fear not—this recipe will guide you through the steps to create your very own cornetti, just like you’d find in a bustling Italian bar. With a bit of time and patience, you can enjoy these delightful treats from the comfort of your kitchen.

What is a Cornetto?

A cornetto is an Italian pastry that’s similar to a croissant but with a few key differences in texture and taste. Cornetti are typically softer, less buttery, and sweeter than French croissants, which makes them a perfect complement to an espresso or cappuccino. The dough is enriched with sugar, butter, and often a touch of honey, giving them a slightly sweet flavor. Cornetti are also usually filled with various fillings, including fruit jams, pastry cream, chocolate, or even Nutella, though some may also be served plain or dusted with powdered sugar.

Cornetti is enjoyed across Italy, particularly at breakfast, and they’re a staple in cafes or pastry shops. Making them at home might seem like a daunting task, but it’s actually quite simple if you follow the right steps—and the result is more than worth the effort!

Ingredients for Cornetti

To make authentic, Italian-style cornetti, you’ll need the following ingredients:

For the Dough:

• 500g (4 cups) all-purpose flour (preferably Italian “00” flour for the softest texture)
• 75g (1/3 cup) sugar
• 10g (2 teaspoons) salt
• 25g (2 tablespoons) fresh yeast or 1 packet of dry yeast (active dry yeast works as well)
• 150ml (2/3 cup) warm milk (not hot, around 110°F or 45°C)
• 1 egg (for the dough)
• 100g (1/2 cup) butter, softened (for the dough)
• 50g (1/4 cup) honey (this gives the cornetti a slight sweetness)
• 1 teaspoon vanilla extract (optional, for flavor)

For the Butter Layer (for laminating):

• 200g (1 cup) cold butter, cut into thin slices or small cubes
• Flour (for dusting during the rolling process)

For the Filling (Optional):

• Jam (apricot, raspberry, or strawberry work best)
• Pastry cream or Nutella (for a richer treat)

For the Egg Wash:

• 1 egg, beaten with a tablespoon of water (for brushing)

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