Cornetto al Forno

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C static or 190°C fan. Line a small baking tray with baking paper. In a bowl, whisk together the flour, sugar, yeast, and salt so the yeast is evenly distributed and not sitting directly against the salt in one spot.

   140 g strong white flour18 g fine sugar4 g instant dry yeast2 g fine salt
2. 2

   In a second bowl, beat the egg and set aside about 1 tablespoon for glazing. Add the lukewarm milk and softened butter to the remaining egg. Stir this wet mixture into the dry ingredients and knead for 8-10 minutes until smooth, elastic, and only slightly tacky. If the dough tears easily, keep kneading; it should stretch thinly without breaking quickly.

   1 medium egg55 ml whole milk, lukewarm25 g unsalted butter, softened
3. 3

   Shape the dough into a ball, cover, and let it rest for 10 minutes. This short rest relaxes the gluten and makes rolling easier, which is the fastest realistic approach for a small batch cornetto al forno.

4. 4

   Roll the dough on a lightly floured surface into a circle about 24 cm wide, then cut it into 4 equal triangles. Spread a little apricot jam near the base of each triangle, leaving the edges mostly clear so the filling does not leak during baking.

   60 g apricot jam
5. 5

   Starting from the wide end, roll each triangle up toward the tip to form small crescents, then curve the ends inward slightly. Place them tip-side down on the tray. Brush lightly with the melted butter, which helps browning and keeps the crust tender.

   10 g unsalted butter, melted
6. 6

   Let the shaped cornetti rest for 5 minutes while the oven finishes heating. Mix the reserved egg with the milk, then brush the tops evenly for shine and colour.

   1 medium egg10 ml milk
7. 7

   Bake for 12-15 minutes until deeply golden and puffed. Check at 12 minutes: the bottoms should be lightly browned and the centres should feel set, not doughy. If they colour too fast, lower the oven by 10°C for the final minutes.

8. 8

   Transfer to a rack and cool for 5 minutes so the jam settles slightly. Dust with icing sugar and serve warm.

   5 g icing sugar

Origin & History

Cornetto is the classic Italian breakfast pastry, especially popular in bars and cafes across central and southern Italy. Unlike the French croissant, many Italian versions are slightly softer and sweeter, and can be filled with jam, crema, or chocolate. Home-baked oven versions like this one are a practical adaptation for everyday kitchens.