Dear bakers,
If you’ve ever enjoyed breakfast in Italy, you’ve likely encountered the delightful Cornetto Sfogliato—Italy’s answer to the French croissant. Flaky, buttery, and often filled with sweet or savory delights, this pastry is a staple in Italian cafes. Today, I’ll guide you through an authentic Italian cornetto recipe that brings the flavors of Italy straight to your kitchen.
A word of warning: this recipe requires patience and practice. I recommend setting aside two days for this recipe- one day to prepare the brioche dough, and the second day to prepare the flaky croissants. Don't expect them to come out perfect the first time, baking is an art that takes practice! You will also use A LOT of butter in this process, but that's what makes it soo goooood. Your home will smell amazing, and you will have fresh, hot, delicious, cornetti that you can share with your family, friends, and neighbors!
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The Origins of Cornetto Sfogliato
The Cornetto Sfogliato—or simply "cornetto"—has a fascinating history that intertwines with the tales of the Austrian kipferl and the French croissant. The pastry’s journey began in Austria, where the crescent-shaped kipferl was a popular treat. When Marie Antoinette, an Austrian archduchess, married into the French royal family, she introduced this pastry to France, where it evolved into the croissant we know today.
Italy, particularly its northern regions like Piedmont and Lombardy, soon adopted the croissant technique, adding their twist by using pasta sfoglia (puff pastry). This lamination process, where butter is folded into the dough multiple times, creates the signature flaky layers that make Cornetto Sfogliato so irresistible.
Cornetto vs. Croissant: What’s the Difference?
While cornetti and croissants might look similar, there are key differences between these two pastries that make them unique in their own right.
1. Dough and Texture
Cornetto: Made with pasta sfoglia or puff pastry, cornetti are generally softer and slightly sweeter than croissants. The dough often includes eggs and sometimes a bit of sugar or vanilla, giving it a richer flavor and a more tender crumb.
Croissant: Croissants are typically made with a laminated dough that uses butter and flour, creating a crisper, flakier texture. They have a more neutral taste, often allowing the buttery flavor to shine through.
2. Flavor and Fillings
Cornetto: Cornetti are often flavored with hints of citrus, vanilla, or other flavorings, and are commonly filled with various ingredients such as pastry cream (crema), Nutella, jam, or even savory fillings like ham and cheese. They tend to have a softer, more melt-in-the-mouth consistency.
Croissant: While croissants can be filled, they are traditionally enjoyed plain or with simple additions like butter or jam. The focus is on the crisp, flaky layers rather than the filling.
3. Size and Shape
Cornetto: Cornetti are usually slightly smaller and denser than croissants. Their shape can vary from a tight roll to a more open crescent, depending on the region and the baker.
Croissant: Croissants are larger, with more pronounced layers and a more open, airy structure. Their crescent shape is more uniform and distinct.
4. Cultural Significance
Cornetto: In Italy, cornetti are a breakfast staple, often enjoyed with a cappuccino at a local cafe. They are deeply embedded in Italian culture, representing the comfort and joy of a simple yet indulgent morning meal.
Croissant: The croissant holds a similar place in French culture, often paired with a café au lait or served as part of a continental breakfast. Its flakiness and buttery flavor are celebrated as icons of French pastry-making.
Italian Cornetto Recipe:
Ingredients for Flaky Cornetto Sfogliato:
This recipe yields about 6 cornetti:
550g (1 lb) brioche dough (refrigerated overnight)
120g (4.2 oz) cold butter
1 egg (for egg wash, whisked with 1 tablespoon of water)
Optional Fillings: Nutella, apricot jam, pistachio cream, honey
Optional Finish: Sugar syrup or apricot jam
Directions- How to Make Cornetto Sfogliato:
Prepare the Butter Block:
Shape cold butter into a flat square using a rolling pin and parchment paper. This will be your butter block for laminating the dough.
2. Roll and Wrap the Dough:
Roll out the brioche dough into a square. Place the butter block in the center, ensuring the butter is smaller than the dough square. Wrap the butter in the dough by pulling each corner into the center, pinching the seams together.
3. First Lamination Fold:
Roll the dough into a long rectangle. Visually divide the rectangle into quarters. Fold the two outer quarters into the center, then fold the dough in half again. Cover with plastic wrap and refrigerate for 30 minutes.
4. Second Lamination Fold:
Roll the dough out again into a long rectangle, this time dividing it into thirds. Fold one third over, then cover with the remaining third. Wrap in plastic and refrigerate for 1 hour.
5. Shape the Cornetti:
On a floured surface, roll the dough into a flat rectangle. Use a ruler to measure and cut the dough into evenly spaced triangles.
6. Add Fillings:
If desired, place a small line of filling (Nutella, jam, or cream) near the base of each triangle.
7. Create the Signature "Legs":
Cut a small slit at the base of each triangle. This creates the "legs" of the cornetto, ensuring a perfect roll.
8. Roll the Cornetti:
Starting from the base, roll each triangle towards the tip, forming the classic cornetto shape. Place the rolled cornetti on a parchment-lined baking sheet.
9. Proof the Dough:
Place the baking sheet in a warm, draft-free area (like an oven with the light on) for 1-2 hours, allowing the cornetti to double in size. If your dough isn’t rising, gently warm the oven to 22°C-25°C (72°F-77°F).
10. Preheat the Oven:
Once the cornetti have puffed up, remove them from the oven and preheat it to 180°C (356°F).
11. Apply the Egg Wash:
Brush the cornetti with egg wash, let it dry for 5 minutes, then brush again.
12. Bake the Cornetti:
Bake for 15 minutes at 180°C (356°F), then reduce the oven temperature to 160°C (320°F) and bake for an additional 10 minutes, or until golden brown.
13. Finish with a Shine:
While still hot, brush the cornetti with sugar syrup or apricot jam for a shiny finish.
14. Serve Warm & Share!
Enjoy your authentic Italian cornetto warm, paired with a cappuccino or espresso, just like in Italy! I love to go around town and pass my fresh baked cornetti to my friends, neighbors, and local businesses.
Modern Twists on Cornetto Sfogliato
While the classic Cornetto Sfogliato is a favorite, modern bakers have introduced creative
variations. You might find whole grain versions, gluten-free options, or gourmet fillings like pistachio cream, ricotta, or seasonal fruits. Whether you stick to the traditional recipe or experiment with these contemporary twists, this pastry is sure to delight.
Final Thoughts
Making Cornetto Sfogliato at home allows you to experience the charm of an Italian breakfast, no matter where you are. With its flaky layers and buttery richness, this authentic Italian cornetto recipe is a must-try for any home baker. And now that you know the differences between cornetti and croissants, you can appreciate each pastry’s unique place in the culinary world. Buon appetito!
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Un bacio,
Amby