Cornetti Recipe

Mix Dry Ingredients

In a large mixing bowl, combine all-purpose flour, sugar, salt, and instant yeast. Stir well to combine.

Heat Milk and Butter

In a small saucepan, heat the milk and unsalted butter over low heat until the butter is melted. Allow to cool slightly.

Combine Wet Ingredients

In a separate bowl, whisk together the eggs and vanilla extract. Add the warm milk and butter mixture to the eggs and mix well.

Make the Dough

Pour the wet ingredients into the dry ingredients. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth.

First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

Roll Out the Dough

Once the dough has risen, punch it down and roll it out on a floured surface into a large circle, about 1/4 inch thick.

Cut the Dough

Cut the dough circle into 8-12 wedges, depending on how large you want your cornetti.

Add Filling

Choose your preferred filling (chocolate spread, pastry cream, or a mixture of sugar and cinnamon) and place a tablespoon at the wider end of each wedge.

Roll the Cornetti

Starting from the wider end, roll each wedge tightly towards the point to form a crescent shape.

Second Rise

Place the rolled cornetti on a lined baking sheet, cover, and let them rise for another 30-45 minutes.

Preheat Oven

Preheat your oven to 375°F (190°C).

Apply Egg Wash

Brush the tops of the cornetti with the egg wash for a golden finish.

Bake

Bake the cornetti in the preheated oven for 15-20 minutes or until golden brown.

Cool and Dust

Remove from the oven and allow to cool slightly. Dust with powdered sugar if desired before serving.