Variety Of Italian Cornetti And Pastries Recipe

Make enriched dough

In the bowl of a stand mixer, combine 3 cups of the flour, yeast, sugar and salt. Warm the milk and water to 105–115°F (warm to the touch) and add to the dry mix. Add 2 eggs and vanilla. Mix with the dough hook on low until a shaggy dough forms, about 3–4 minutes.

Add softened butter, 1/4 cup at a time, mixing until incorporated each time. Continue to knead on medium speed for 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If dough is too loose, add up to 1/2 cup more flour, 1 tablespoon at a time.

Transfer dough to a lightly oiled bowl, cover with plastic wrap and proof in a warm place until doubled, about 1 to 1.5 hours.

Prepare filling

While dough proofs, soften almond paste by crumbling into a bowl and stirring with honey and powdered sugar until spreadable. If needed, add 1–2 tablespoons milk to reach a pipeable consistency.

Once dough has doubled, gently deflate and divide into two portions. On a lightly floured surface roll each portion into a circle about 12–14 inches in diameter and 1/8 inch thick. Using a sharp knife or pizza cutter, cut each circle into 12 wedges (24 total).

Place about 1 teaspoon of almond-honey filling near the wide end of each wedge. Roll from wide end toward tip, forming a crescent (cornetto). Place on parchment-lined baking sheets with the tip tucked under to hold shape.

Brush each cornetto lightly with egg wash. Cover loosely and let proof for 30–40 minutes, until puffy.

Preheat oven to 375°F (190°C). Bake cornetti 12–15 minutes until golden brown. Remove to cooling rack and dust with powdered sugar while still warm.

Make dough

In a mixing bowl combine 3 cups flour, yeast, sugar and salt. Add warm milk and water plus 1 egg and mix to form a soft dough. Add softened butter in pieces and knead until smooth, about 6 minutes. Cover and proof until doubled, about 1 hour.

Prepare filling

Mix ricotta, grated Parmesan, chopped parsley, chopped basil and black pepper in a bowl. Taste and adjust salt if needed (remember dough has salt).

Divide dough into two portions. On a floured surface roll into 12-inch circles and cut each into 12 wedges. Place about 1 tablespoon of the ricotta mixture near the wide end of each wedge and roll into cornetti, tucking the tip under.

Place on parchment-lined sheets, brush with egg wash and sprinkle a little coarse salt and extra grated Parmesan on top. Proof 30–40 minutes until puffy.

Bake in 375°F (190°C) oven for 14–16 minutes until golden and cheese is set. Let cool slightly before serving.

Make laminated/puff pastry (quick method)

For a quicker laminated dough, make a rough puff: combine 3 cups flour, salt and 1/2 cup cold butter cut into small cubes in a food processor and pulse until pea-sized bits remain. Add cold water slowly and pulse until dough just comes together. Turn out, fold in remaining 1 1/2 cups cold butter as a flattened slab between dough layers and perform 3 simple letter folds with 30 minutes chill between folds. Keep dough cold at all times.

Or use store-bought puff pastry

If using store-bought puff pastry, thaw per package instructions and proceed to shaping.

Make pastry cream

Whisk egg yolks with sugar and cornstarch until pale. Heat milk with vanilla until steaming. Temper the hot milk into the yolk mixture slowly while whisking, then return to the saucepan and cook over medium heat, whisking constantly until thick and bubbling. Cook 1 minute more, remove from heat and cool slightly. Cover surface with plastic wrap to prevent a skin and chill.

Roll laminated dough to 1/8 inch thickness. For mini tarts, cut rounds to fit small tart rings or muffin tins. For danishes, cut squares or circles. Place a spoonful of chilled pastry cream in tart shells, or spread a thin layer on danish centers then top with sliced fruit.

Brush exposed pastry edges with egg wash and sprinkle with coarse sugar. Bake at 400°F (200°C) for 12–18 minutes (tarts) or 15–20 minutes (danishes) until puffed and golden. For fruit danishes, glaze with warmed apricot jam thinned with 1–2 tablespoons water immediately after baking for shine.

All items: Use egg wash to achieve glossy color on both sweet and savory cornetti and on pastries. Brush once before proofing (for color) and again lightly before baking if needed.

Baking notes: Maintain oven temperature, rotate pans halfway through baking for even color. Cornetti internal crumb should be tender and layered; pastries should be flaky and fully risen.

Storage: Store baked cornetti and pastries in an airtight container at room temperature up to 2 days, or freeze cooled items in a single layer for up to 1 month. Reheat at 325°F (160°C) for 8–10 minutes from frozen or 5–7 minutes if thawed to refresh.