How to Make Traditional Italian Pastries for Breakfast

Italian pastries are a delightful way to start your morning, offering a perfect blend of sweetness and texture. These traditional treats not only satisfy your taste buds but also bring an authentic Italian cooking experience to your breakfast table. Below are some classic recipes to make traditional Italian pastries at home.

1. Cornetti (Italian Croissants)

Cornetti are Italy's answer to the French croissant and can be filled with various ingredients, from sweet cream to jam.

Ingredients:

  • 500g of all-purpose flour
  • 60g of sugar
  • 10g of salt
  • 10g of active dry yeast
  • 300ml of warm milk
  • 200g of unsalted butter (softened)
  • 1 egg (for brushing)

Instructions:

  1. In a bowl, dissolve the yeast in warm milk and let it activate for about 10 minutes.
  2. In a large bowl, mix the flour, sugar, and salt.
  3. Add the activated yeast mixture into the flour mixture and knead until smooth. Let it rise for about 1 hour or until doubled in size.
  4. Roll the dough into a rectangle, spread softened butter on it, and fold it like an envelope. Roll out again and fold two more times to create layers.
  5. Cut into triangles and fill with your choice of jam or cream. Roll from the base to the tip to form cornetti.
  6. Place on a baking tray, brush with egg, and let them rise for another 30 minutes.
  7. Bake at 180°C (350°F) for 15-20 minutes until golden brown.

2. Biscotti

Biscotti are perfect for dipping into coffee or tea, making them a popular choice for breakfast in Italy.

Ingredients:

  • 200g of all-purpose flour
  • 100g of sugar
  • 2 eggs
  • 50g of almonds (or any nuts of your choice)
  • 1 tsp of baking powder
  • Zest of one orange
  • Pinch of salt

Instructions:

  1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a bowl, combine flour, sugar, baking powder, and salt.
  3. Add eggs and orange zest, mixing until a dough forms. Fold in the almonds.
  4. Shape the dough into a log and place it on the baking sheet.
  5. Bake for 25 minutes, then remove and let cool for 10 minutes.
  6. Slice the log into diagonal pieces and bake again for an additional 10-15 minutes until crisp.

3. Sfogliatelle

This flaky pastry, often filled with sweet ricotta, is a staple of Italian breakfast cuisine, particularly in Naples.

Ingredients:

  • 300g of semolina flour
  • 1/2 tsp of salt
  • 200ml of water
  • 250g of ricotta cheese
  • 100g of powdered sugar
  • 1 egg
  • 1 tsp of orange blossom water
  • Butter for layering

Instructions:

  1. Mix semolina flour, salt, and water until a dough forms. Knead until smooth, then let rest for 30 minutes.
  2. Roll the dough into thin sheets, spreading butter between the layers.
  3. Prepare the filling by mixing ricotta, powdered sugar, egg, and orange blossom water.
  4. Cut the dough into circles, place a spoonful of filling in the center, then fold and pinch to seal.
  5. Bake at 190°C (375°F) for about 20-25 minutes until golden brown.

Italian pastries