While browsing through my phone flipbook, I found a picture for Italian cornetti, a crescent shaped pastry that is often enjoyed for breakfast with a cup of cappuccino. Though I’ve never had the opportunity to try this popular breakfast, it sounded enticing enough for me to try to make it at home. It was actually difficult to find a recipe for cornetti except for this one below. We shall see the results!
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2 hr 30 min
2 hr 30 min
Amount Per Serving
Calories from Fat 51
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Total Carbohydrates 28g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 cups flour
- 1/2 cup sugar
- 1 tbsp honey
- 4 tbsp sunflower seed oil
- 1 cake yeast or 1 packet active dry yeast
- 1 cup tepid milk (110-115 degrees F)
- 3 eggs
- pinch of salt
- 1 tsp vanilla extract
Brush on topping
- 2 egg yolks
- 2 tsp sugar
- pinch of milk
Cherry on my Sundae http://cherryonmysundae.com/
For complete recipe visit Maria Liberti
**Helpful tips and common mistakes
When the recipe is referring to melting the yeast in the milk, it is simply instructing you to activate the yeast. Cake yeast is referring to fresh yeast so if you choose to use cake yeast, the temperature of the milk should be between 70-80 degrees F.
Butter was used instead of sunflower seed oil; however, if you choose to do the same, keep in mind that butter burns easier.
When rolling out the dough, make sure to dust the your counter with plenty of flour. Flour prevents the dough from sticking to your counter and will make it easier for you when it is time to place it on the baking sheets. Since the recipe didn’t have the dimensions of how large the circle should be, I rolled out the dough to about 1/4 inch thickness.
Using a bench knife, I cut the circle into quarters and each quarter into 4 pieces. 1/2 tbsp of honey was poured onto the top wider end of the triangles and proofed once more.
When it is time to roll the triangles, lay them with the seam side down on the baking sheet.
Since I substituted butter for the sunflower seed oil, the cornetti were done baking in 15 minutes. Keep an eye on your cornetti as they may be finished earlier than expected.
The cornetti had a slightly sweet honey taste and was a lovely bread. However, if you visited Italy and were looking to replicate the cornetti you had for breakfast there, this is not the right recipe. After doing more research, the authentic cornetti is actually more like a puff pastry, crispy on the outside and soft on the inside. These were more like a bread, a tasty bread nonetheless, but still a bread. It is on the denser side and apparently, more like the cornetti that pizza makers and bakers would bake instead of what pastry chefs would prepare. Perhaps not what I had expected but you live and you learn, right?