The Italian croissant, Cornetti is a delightful pastry enjoyed for breakfast or as a sweet treat. To make cornetti, you begin with a rich, buttery dough that’s layered through folding and rolling, similar to puff pastry. The dough is often flavored with vanilla or citrus zest for an extra burst of aroma. Once the dough is prepared, it is cut into triangles, rolled into crescent shapes, and baked until golden brown.
Here’s the recipe for the Italian croissant-
Ingredients:
- 2 1/4 teaspoons (1 package) active dry yeast
- 1/4 cup warm water
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup unsalted butter, cold
Instructions:
- In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
- Combine the warm milk and sugar in a large mixing bowl. Stir until the sugar is dissolved.
- Add the yeast mixture to the milk and sugar, and stir to combine.
- Gradually add the flour and salt to the mixture, stirring until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.
- Cut the cold butter into thin slices and arrange them over two-thirds of the dough.
- Fold the uncovered third of the dough over the butter, then fold the remaining third over the top to create three layers.
- Roll out the dough again into a rectangle, then fold it into thirds like a letter.
- Repeat the rolling and folding process two more times, then wrap the dough in plastic wrap and refrigerate it for at least 1 hour, or overnight.
- After chilling, roll out the dough into a large rectangle about 1/4 inch thick. Cut it into triangles, then roll each triangle up tightly, starting from the wide end, to form croissants.
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