How to Make Traditional Italian Croissants

Italian croissants, known as "Cornetti," are a delightful pastry that reflects the rich culinary heritage of Italy. Unlike their French counterparts, Cornetti are slightly sweeter and often filled with a variety of delicious fillings. Making these traditional Italian croissants at home requires patience and precision but is immensely rewarding. Here's how to create fluffy and flaky Cornetti that will impress your family and friends.

Ingredients

To make traditional Italian Cornetti, gather the following ingredients:

500g all-purpose flour
60g granulated sugar
10g salt
1 packet (7g) dry yeast
250ml whole milk, warmed
80g unsalted butter, softened
2 large eggs
200g cold butter (for lamination)
Optional fillings: pastry cream, Nutella, jam, or almond paste
1 egg for egg wash

Making the Dough

Start by activating the yeast. In a bowl, combine the warmed milk, sugar, and yeast. Let it sit for about 10 minutes until foamy. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, softened butter, and eggs.

Mix the ingredients until they form a shaggy dough. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Place it in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place until doubled, about 1-2 hours.

Laminating the Dough

Once the dough has risen, prepare the cold butter for lamination. Take the 200g of cold butter and place it between two sheets of parchment paper. Use a rolling pin to pound it into a flat rectangle, about 1 cm thick. Chill in the refrigerator while the dough continues to rise.

On a floured surface, roll out the risen dough into a large rectangle, about 1 cm thick. Place the cold butter rectangle in the center of the dough. Fold the dough over the butter, encasing it completely. Gently press down to seal the edges.

Roll the dough out into a long rectangle again, then fold it into thirds like a letter. This process is known as a single fold. Wrap it in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough between folds. This will create the flaky layers characteristic of Cornetti.

Shaping the Cornetti

After the final fold and chill, roll the dough out into a large rectangle, about 5mm thick. Cut the dough into long triangles, approximately 10 cm wide at the base. If desired, place a small amount of your chosen filling at the base of each triangle.

To shape the Cornetti, start at the base of the triangle and roll it up towards the tip. Curve the ends slightly to form a crescent shape. Place the shaped Cornetti on a baking sheet lined with parchment paper, leaving space between them for rising.

Final Rise and Baking

Cover the shaped Cornetti with a kitchen towel and let them rise for about 1 hour until puffy. Preheat your oven to 180°C (350°F) during this time.

Before baking, brush the tops of the Cornetti with a beaten egg for a golden finish. Bake in the preheated oven for 15-20 minutes or until they are golden brown and flaky.

Serving Suggestions

Once baked, let the Cornetti cool on a wire rack. Serve them warm or at room temperature, and enjoy them plain or dusted with powdered sugar. These delightful pastries pair wonderfully with a cup of coffee or tea.

Making traditional Italian Cornetti at home may take some time, but the process is a labor of love that yields delicious results. Whether filled with sweet cream or enjoyed plain, Cornetti are sure to become a favorite in your household.