Cornetto

A laminated breakfast pastry, softer and sweeter than a croissant, folded three times.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (milk).

Ingredients

• 500 g strong white flour
• 80 g caster sugar
• 2 eggs
• 200 ml warm milk
• 7 g dried yeast
• 10 g salt
• the zest of 1 orange
• 60 g butter, softened, for the dough
• 250 g butter, cold, for laminating
• 1 egg, beaten, for brushing

Method

1. Mix the flour, sugar, eggs, milk, yeast, salt, orange zest and the 60 g of softened butter, and knead 10 minutes. Chill 2 hours.
2. Beat the cold butter between two sheets of paper into a flat square about 18 cm, and keep it cold.
3. Roll the dough to twice that size, sit the butter in the middle, and fold the dough over it to enclose it.
4. ROLL AND FOLD IN THREE, THREE TIMES, chilling 45 minutes between each. This is lamination and it is the whole difference between this and an enriched bun: twenty-seven layers of butter that steam apart in the oven.
5. If the butter ever softens enough to smear rather than stay in a sheet, stop and chill it. Smeared butter is absorbed into the dough and the layers are gone.
6. Roll out to 4 mm, cut long triangles, and roll each from the wide end, stretching the point gently.
7. Prove 2 hours at room temperature until visibly puffed and wobbly.
8. Brush with egg and bake at 190C for 18 minutes.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes