Cornetto Recipe
If you’re a fan of flaky, buttery pastries with a hint of sweetness, Cornetto recipe is a must-try treat. This Italian favorite is often compared to the French croissant but has its unique charm. Perfect for breakfast, brunch, or an indulgent snack, Cornettos can be filled with chocolate, jam, custard, or enjoyed plain. The best part? You can make them at home with a little patience and the right recipe.
A Brief History of the Cornetto Recipe:
The Cornetto, meaning “little horn” in Italian, traces its origins back to Austria in the 17th century, where it was known as the kipferl. Italian bakers adopted and modified the recipe, adding their flair to create the Cornetto we know today. Unlike the croissant, Cornettos are slightly sweeter and softer, making them a delightful addition to Italian breakfast tables.

Cornetto Recipe
Equipment
- Rolling Pin
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
Dough:
- 3 1/2 cups (450g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 1 packet (7g) active dry yeast
- 3/4 cup (180ml) warm milk
- 1/4 cup (60ml) warm water
- 1 large egg
- 2 tbsp unsalted butter (softened)
Laminating Butter:
- 1 cup (225g) unsalted butter (cold)
Egg Wash:
- 1 egg
- 1 tbsp milk
Optional Fillings:
- Nutella, jam, custard, or honey
Instructions
- Prepare the DoughIn a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, warm milk, egg, and softened butter. Mix until a dough forms.Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours or until it doubles in size.
- Prepare the Laminating ButterPlace the cold butter between two sheets of parchment paper.Using a rolling pin, flatten it into a rectangle (about 6x8 inches). Refrigerate until firm.
- Laminate the DoughRoll out the risen dough into a large rectangle (about 12x18 inches).Place the butter rectangle in the center of the dough and fold the dough edges over the butter, enclosing it completely.Roll the dough out into a long rectangle, then fold it into thirds like a letter. Refrigerate for 30 minutes.Repeat this rolling and folding process two more times, chilling for 30 minutes between each fold.
- Shape the CornettosRoll the laminated dough into a large rectangle (about 10x20 inches).Cut the dough into triangles with a base of about 4 inches.Starting from the base, roll each triangle tightly toward the tip to form the Cornetto shape.Place the rolled Cornettos on a parchment-lined baking sheet, tip-side down. Cover and let them proof for 1 hour.
- Bake the CornettosPreheat your oven to 375°F (190°C).Brush the Cornettos with egg wash for a golden, shiny finish.Bake for 15-20 minutes or until puffed and golden brown.Let them cool slightly before filling with your favorite jam, Nutella, or custard.
Video
Similar Recipes:
Croissants – The French cousin of the Cornetto with a crispier texture.
Pain au Chocolat – A chocolate-filled pastry perfect for chocolate lovers.
Danish Pastries – Sweet and often topped with fruits or cream cheese.
Kipferl – The Austrian pastry that inspired the Cornetto.
Brioche – A rich, buttery bread with a slightly sweeter flavor.
FAQs Frequently Asked Questions About Cornetto Recipe:
1. Can I make Cornettos ahead of time?
Yes! You can freeze unbaked Cornettos and bake them fresh when needed. Let them thaw and proof before baking.
2. How do I store leftover Cornettos?
Store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.
3. What’s the difference between a Cornetto and a croissant?
Cornettos are sweeter, softer, and often filled, while croissants are crispier and more buttery.
4. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. Consider using a 50/50 mix of whole wheat and all-purpose flour.
5. What fillings work best for Cornettos?
Popular options include Nutella, fruit jams, custard, or even savory fillings like cheese.
6. Why is my dough not rising?
Check that your yeast is active and your milk/water is not too hot, which can kill the yeast.
7. Can I skip the laminating process?
The laminating process is essential for the flaky texture. Skipping it will result in a bread-like consistency.
8. What can I do with leftover laminated dough?
Use it to make mini pastries or twists with cinnamon and sugar.
9. Do I need special equipment to make Cornettos?
No special equipment is needed, but a rolling pin and a good baking sheet are essential.
10. Can I make gluten-free Cornettos?
Yes, with a gluten-free flour blend and xanthan gum, but the texture may vary.
Conclusion:
Making Cornettos at home might seem intimidating at first, but with patience and this detailed guide, you can enjoy freshly baked, buttery pastries right from your kitchen. Whether plain or filled, they’re a surefire way to impress your family and friends.
YouTube Video Credits:
Italia Squisita
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