The cornetto, often referred to as the Italian croissant, is a beloved breakfast pastry in Italy. Unlike its French counterpart, the cornetto has a slightly sweeter dough and is often filled with delicious ingredients like custard, jam, or chocolate. Enjoyed with a cup of espresso, the cornetto is a perfect way to start the day.
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1 cup warm milk (110°F/45°C)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon salt
- Zest of 1 lemon
For the Filling (Optional):
- Custard cream
- Chocolate spread
- Fruit jam
For the Topping:
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions:
Preparing the Dough:
- Activate the Yeast:
- In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
- Mix the Dough:
- In a large mixing bowl, combine the flour, granulated sugar, salt, and lemon zest. Add the softened butter and mix until the mixture resembles coarse crumbs.
- Combine Ingredients:
- Add the yeast mixture and eggs to the flour mixture. Mix until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- First Rise:
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Shaping the Cornetti:
- Roll Out the Dough:
- Punch down the dough and roll it out on a lightly floured surface into a large rectangle, about 1/4 inch thick.
- Cut and Fill:
- Cut the dough into triangles. If desired, place a small amount of your chosen filling (custard cream, chocolate spread, or jam) at the base of each triangle.
- Shape the Cornetti:
- Roll each triangle up from the base to the tip, tucking the tip under to form a crescent shape. Place the cornetti on a baking sheet lined with parchment paper.
- Second Rise:
- Cover the cornetti with a damp cloth and let them rise for another 30-45 minutes, or until puffed up.
Baking the Cornetti:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Egg Wash:
- Brush the tops of the cornetti with the beaten egg.
- Bake:
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Cool and Dust:
- Allow the cornetti to cool slightly before dusting with powdered sugar.
Cornetti are a delightful Italian breakfast pastry that brings a touch of sweetness to your morning. Whether filled with custard, chocolate, or jam, these pastries are sure to please. Enjoy them fresh from the oven with a cup of espresso for a truly Italian start to your day. Buon appetito!