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Cornetti recipe

Cornetti Recipe

Flakey, buttery and light as air Italin pastries.

Course Dessert
Cuisine European
Keyword Cornetti, Italian croissants
Prep Time 45 minutes
Cook Time 15 minutes
Servings 16 Cornetti

Ingredients

Butter Block

  • 1 1/2 Cups + 2 Tablespoons Unsalted butter, sliced into 1/2-inch thick vertical stripes. Soft. (350g)

Dough

  • 2 Cups Unbleached all-purpose flour (240g)
  • 2 Cups Bread flour (240g)
  • 1/3 Cup Granulated sugar (70g)
  • 2 1/4 teaspoons Instant yeast
  • 1/2 teaspoon salt
  • 2 large eggs at room temperature
  • 3/4 Cup lukewarm milk or water (180ml)
  • 2 tablespoons Unsalted butter (25g)
  • 1/2 Cup Flour for dusting (may not use all of it)
  • 1 Egg Beaten, for egg wash

Instructions

Prepeare the Butter

  1. Line the butter pieces next to each other in a large freeze bag. Use a rolling pin to smooth the pices into a large pieces.

  2. Refrigerate until use.

Make the dough

  1. Place all ingredients in a large bowl of a standing mixer, and mix.

  2. Once the dough comes together, mix for 3-4 minutes.

  3. Place the dough in an oiled bowl, spray the top with oil spray, and cover it with plastic wrap for 1 hour, then refrigerate overnight. (Or leave at room temperature for 3 hours).

Locking the butter

  1. Remove the butter about 20 minutes before rolling and locking

  2. Lightly flour your workspace. Use your rolling pin to tap the dough into a 1/2-inch rectangle. Do not roll right away, or the dough will bounce back.

    Hands tapping dough with a rolling pin
  3. Roll the dough into a 9x15-inch rectangle. Use a ruler or a bench scraper to straighten the edges.

    9x15 rectangle dough
  4. Remove the butter with its wrap, and place it over the left side of the dough, ensuring no raw dough stretches beyond the butter.

  5. Fold the unbuttered part over the butter.

    dough with butter
  6. Fold the buttered part over the dough.

    folded dough layered with butter
  7. Dust any flour, wrap the dough with plastic wrap, place over a baking sheet, and freeze it for 25 minutes.

Fold # 1- the book fold

  1. Remove the dough from the freezer, dust the surface with flour, then tap the dough into a 1/2-inch rectangle.

  2. Roll the dough into a 21x10 inches rectangle, and have the dough facing you horizontally.

    21x10 rectangle book
  3. Fold the dough into two, then unfold it again. You should see the marks in the center of the rectangle.

  4. Fold the left side towards the center line, and do the same with the right side.

  5. Now fold one end over the other.

    cornetti dough book fold
  6. Dust the flour, wrap, and freeze for 25 minutes.

Fold # 2&3 - The third fold

  1. Tap the dough over a floured surface until it is 1/2-inch thick.

  2. Roll to a 21x10-inches rectangle faving you horizantly.

    21x10 rectangle dough for third fold
  3. Mentally divide the dough into three parts, then fold the left part over the center part.

  4. Fold the right part over the center.

    dough folded in three
  5. Brush off any flour, wrap and freeze for 25 minutes.

  6. Repeat this fold one more time, then wrap and refrigerate for 1.5 -2 hours.

Shaping the cornetti

  1. Divide the chilled dough into two, and place one part in the refrigerator.

  2. Roll over a lightly floured surface into an 18x8-inch rectangle.

    18x8 rectangle dough
  3. Trim the edges, and divide the dough into two 8x8-inch squares.

    dough cut into two squares
  4. Cut each square at the center so you'll have four 4x8-inch rectangles.

  5. Cut each square diagonally, so you'll have 8 triangles.

  6. Hold each triangle in the base and stretch it gently, then roll it from the wide end toward the tip.

    hands stretching dough
  7. Place the horns over a baking sheet lined with parchment paper, cover the cornetti with plastic wrap, and let them rest and rise for 60-90 minutes.

  8. Brush with egg wash and bake at 400F (200C) for 15 minutes; reduce the temperature to 350F (180C) and bake for additional 8-10 minutes.

  9. Remove from the oven, and enjoy!