Teresa's Recipes
Italian Cornetto
The Italian Cornetto is a delightful pastry that resembles a croissant but features a sweeter dough and is often filled with pastry cream or jam. It's a popular breakfast treat in Italy, enjoyed with a cup of coffee.
Ingredients
- 4 cups All-purpose flour
- 2 teaspoons Instant yeast
- 1/4 cup Granulated sugar
- 1 teaspoon Salt
- 1 cup, warm Milk
- 1/2 cup, melted Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup, cold (for laminating) Unsalted butter
- 1, beaten (for egg wash) Egg
- for filling (optional) Pastry cream or jam
Dietary Notes
- Servings: 12
- Dish Type: Breakfast/Dessert
- Prep Time: 2 hours (includes rising time)
- Cook Time: 20 minutes
- Calories: 250
- Fat: 12g
- Carbs: 30g
- Protein: 5g
- Sodium: 150mg
- Sugar: 5g
Instructions
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- Add the melted butter, eggs, vanilla extract, salt, and flour to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- While the dough is rising, prepare the butter for laminating. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it forms a flat rectangle (about 1/2 inch thick). Refrigerate until ready to use.
- Once the dough has risen, punch it down and roll it out into a large rectangle (about 12x20 inches). Place the cold butter in the center of the dough and fold the sides over the butter, sealing it in.
- Roll the dough out again into a long rectangle (12x20 inches), then fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
- Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.
- After the final fold, roll the dough out to a large rectangle. Cut into triangles (about 6 inches wide at the base).
- If desired, place a small spoonful of pastry cream or jam at the base of each triangle, then roll them up from the base to the tip, shaping them into crescents.
- Place the cornetti on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C). Brush the tops of the cornetti with the beaten egg for a shiny finish.
- Bake for 15-20 minutes, or until golden brown. Allow to cool slightly before serving.