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–+ servings

Cornetti

Delightful Italian croissants known for their flaky, buttery layers and hint of sweetness, perfect for breakfast or a snack.
Prep Time 2 hours
Cook Time 17 minutes
Total Time 2 hours 17 minutes
Serving Size 20 pieces

Ingredients

Dough Ingredients

  • 250 g bread flour
  • 250 g all-purpose flour
  • 8 g fine sea salt
  • 24 g fresh compressed yeast
  • 100 g whole milk
  • 80 ml water
  • 2 large eggs (lightly beaten)
  • 100 g sugar
  • 1 bean vanilla bean
  • Zest of 2 oranges organic oranges (grated)
  • 60 g butter (room temperature)
  • 250 g butter (room temperature, for laminating)
  • 2 tablespoons whole milk (to brush the croissants)

Syrup Ingredients

  • 100 g sugar (for syrup)
  • 100 g water (for syrup)
  • 1/2 bean vanilla bean (for syrup)

Instructions

Mixing Dough

  • The day before, combine bread flour, all-purpose flour, and salt in a stand mixer bowl.
  • Dissolve yeast in the warm milk, add to flour mixture, then pour in water and add lightly beaten eggs.
  • Knead at low speed for about 10 minutes.
  • Add small pieces of butter, sugar with vanilla bean seeds, and orange zest. Knead for another 10 minutes.
  • The dough should be smooth, elastic, and form a ball.

Resting

  • Transfer dough to a plastic bag and refrigerate for 24 hours.
  • Prepare the butter sheet by spreading room temperature butter between parchment into a square, then refrigerate.

Laminating

  • Roll the dough into a disk larger than the butter sheet, center the butter, and fold the dough over it.
  • Roll out the dough to triple its length and perform a three-fold. Seal edges.
  • Rotate the dough and roll it into a rectangle, quadrupling its length followed by a four-fold.
  • Wrap and refrigerate the dough for another hour.

Shaping

  • Roll out the dough to a 5mm thick rectangle, cut 2 long strips, then triangles aiming for 20 pieces.
  • Wrap each triangle from the short side to the tip, tucking the tip underneath.
  • Arrange on baking paper, ensuring space for rising, and let rise in a warm place for about 2 hours.

Baking

  • While cornetti rise, make syrup by simmering water, sugar, and open vanilla pod for 5-8 minutes.
  • Preheat oven to 375°F (190°C). Brush pastries with milk before baking for 15-17 minutes.
  • Brush cornetti with prepared vanilla syrup once out of the oven.

Notes

Serve warm, optionally with jam, whipped cream, or chocolate. They can be stored at room temperature in an airtight container for 2-3 days, refrigerated, or frozen.