If you’ve ever been to Italy in the morning, you’ve probably noticed people standing at café counters, sipping coffee and enjoying a golden, crescent-shaped pastry. This pastry is the cornetto, Italy’s version of the French croissant. But while they look similar, the cornetto has its own unique charm.
Soft, slightly sweet, and sometimes filled with delicious creams or jams, the cornetto is a breakfast favourite across Italy. It’s lighter than a croissant, making it perfect for a quick morning treat.
What Makes a Cornetto Different?
At first glance, a cornetto might remind you of a croissant, but the texture and flavour set it apart. Cornetti contain less butter and more sugar, giving them a softer, less flaky texture. They also have a delicate sweetness, making them a little more like a pastry roll than a rich, buttery croissant.
You can find cornetti plain (cornetto semplice) or filled with custard, jam, chocolate, or hazelnut spread. Each bite is light and airy, with just the right amount of sweetness.
When to Eat a Cornetto
In Italy, cornetti are most commonly eaten for breakfast. Italians often grab one on the way to work, pairing it with an espresso or cappuccino at a café. It’s a simple yet satisfying way to start the day.
However, cornetti aren’t just for mornings. They also make a great treat for brunch, an afternoon coffee break, or even a light dessert. If you’re hosting guests, serving cornetti with fresh fruit and coffee can create a relaxed, Italian-style breakfast spread.
What to Serve with Cornetti
The best way to enjoy a cornetto is the classic Italian way—with coffee. A cappuccino, espresso, or latte brings out the pastry’s sweetness. If you prefer something cool, a glass of freshly squeezed orange juice is a refreshing option.
For an extra special breakfast, try serving cornetti with:
- Fresh berries like strawberries, blueberries, or raspberries
- Honey or fruit preserves for added sweetness
- A dusting of icing sugar for a touch of elegance
- A side of mascarpone or ricotta cheese for a creamy contrast
Enjoy a Taste of Italy
Cornetti brings a little taste of Italy to your morning. So next time you want something light, sweet, and delicious, why not try a cornetto?
Italian Cornetto
Ingredients
For the Dough:
- 500 g all-purpose flour
- 7 g yeast dry
- 100 g sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 200 ml warm milk
- 2 large eggs free range
- 100 g unsalted butter softened
For the Filling:
- Custard optional
- Jams optional
- Chocolate spread optional
- Hazelnut spread optional
For Dusting:
Instructions
- In a bowl, mix the yeast with warm milk and 1 tbsp of sugar. Let sit for 10 minutes until frothy.7 g yeast, 200 ml warm milk, 100 g sugar
- In a large mixing bowl, combine the flour, remaining sugar and salt.500 g all-purpose flour, 100 g sugar, 1 tsp salt
- Add the yeast mixture, eggs, vanilla extract, and softened butter. Knead for 10 minutes until smooth and elastic.1 tsp vanilla extract, 2 large eggs, 100 g unsalted butter
- Cover and let the dough rise in a warm place for 1.5 hours or until doubled in size.
- Roll out the dough into a large circle, about ½ cm thick. Cut into 12 triangular wedges.
- If using a filling, place a small amount at the wider end of each triangle. Roll from the wide end to the tip to form a crescent shape.Custard, Jams, Chocolate spread, Hazelnut spread
- Place on a baking tray lined with parchment paper. Cover and let rise for another 30 minutes.
- Preheat the oven to 180°C (350°F). Brush the cornetti with the egg wash. (yolk and water whisked together).1 large egg yolk, 1 tbsp milk
- Bake for 18-20 minutes or until golden brown.
- Let cool slightly, then dust with icing sugar before serving.icing sugar
15 comments
I wish I had added more filling, as the jam inside was amazing. Next time, I’ll try them with hazelnut spread.
The flavour was spot on, though, and they were worth the wait. They didn’t last long thouhg!
Tried these for Sunday brunch, and they were a huge success.
Had these in Iraly years ago and loved them then. Still live them. The problem is they are very easy to Polish off.
I followed the recipe exactly, and the results were fantastic.
Will definitely make them again.
Great recipe.
A beautiful pastry with just the right texture. I enjoyed mine with honey and a side of fresh berries
These were lovely, but they took a bit longer to rise in my kitchen.
These were perfect with my morning cappuccino! The dough was easy to work with, and I loved how light and fluffy they turned out.
The texture was just right—soft inside with a delicate crisp outside.
I can’t believe I made these at home! They were golden, buttery, and slightly sweet—so much better than store-bought pastries.
The cornetti turned out soft and slightly sweet, just like the ones I had in Rome. I filled mine with custard, and they were a hit at breakfast.
Delicious.
They had the perfect sweetness, and the dough was so soft. I’ll experiment with different fillings next time.