While croissants are known for being a staple in French cuisine, many are surprised to learn that they actually originated in Austria. Initially called kipfel, croissants are incredibly popular throughout Europe and often are enjoyed along with a cup of coffee. This popular pastry is traditionally made using a simple dough that is folded multiple times, rolled into a crescent shape, and then baked. In Italy, these pastries are called cornetti.
Croissants in Italy
Almost every Italian bakery and cafe serves these delicious pastries year-round. Cornetti translated means “little horn” and is the Italian variation on croissants. They are a softer consistency and slightly less butter than traditional recipes found in Austria and France. In Italy, you’ll often enjoy plain cornetti at cafes. Diners rip off small bites of pastry and dip them in the foam of cappuccino for a delicious breakfast.
How to Make Cornetti
Making these pastries can be quite difficult as you may need some technical baking skills. With the right amount of patience and effort, you’ll end up making a delicious Italian croissant that will wow your family! Making cornetti with Caputo’s Saccorosso flour is a sure way to achieve an authentic dough. With only 7 ingredients it’s easy to focus on the technical steps to making your very own cornetti.
Italian Croissant Ingredients:
- 1.1 lbs Caputo Saccorosso flour
- 1.9 oz sugar
- 0.3 oz salt
- 5.3 oz milk
- 5.3 oz water
- 0.2 oz dry yeast
- 8.8 oz unsalted butter
Preparing the Dough
- Combine the water and milk and dissolve the yeast inside the mixture
- Add flour, sugar and salt in the mixer with the water/milk/yeast mix and mix for about 10 minutes until the dough is smooth
- Transfer the dough to a pan, stretch into a rectangle, cover, and refrigerate overnight
- Prepare 2 sheets of baking/ parchment paper folded to 20cm x 40cm
- Place sliced butter between the paper sheets (we recommend using softer butter) and roll it with a rolling pin to the edges of the paper
- Once you roll the butter evenly to the corners place it in the fridge overnight
- The next day remove the dough from the fridge and roll to 40cm x 40 cm dusting with flour as needed
- Wrap and chill the dough in the fridge for at least 30 minutes at the same time removing the butter to warm up to room temperature
- After 30 minutes take the dough out and place the butter on the middle of the dough
- Fold the dough over the butter to enclose it and seal the seams, rolling to 62cm in length (always check that the dough doesn’t stick on the bottom)
- Fold the top part of the dough by 1/3, cover and place in the freezer for 20 minutes (repeat this 3 times)
- After the 3rd repeat, it’s time to form your cornetti! Roll the dough to 64cm x 30cm, measure 60×28 and trim off the excess (this gives you the perfect rectangle)
- Gently mark your dough every 10cm along the bottom length of the dough
- Mark the dough 5cm in on the top length of the dough and then every 10 cm
- Slice into triangles by connecting these marks
- Pull the triangle by 3cm and roll it up ensuring the rolls are snug
- Tug the tip under the cornetto and give it a tap on the table to lock it in
Now it’s Time to Bake!
- Let your dough proof on the baking tray in a warm spot no higher than 80F until it’s almost dough in size
- Preheat the oven to 400F and brush egg wash on the cornetti before baking
- Bake at 400F for 7 minutes and reduce the temperature to 180F for another 13 minutes
Once you’ve finished baking and cooking it is time to enjoy the delicious Italian pastry you made. Buon appétito!
Variations of Croissants
While a plain buttery warm Italian croissant is delicious, there are many different ways people enjoy eating them. In Italy, you can find cornetti plain, but they are usually filled with either pastry cream, marmalade, honey, or chocolate. Some countries use croissants as the vessel for sandwiches. In France, they’re often stuffed with ham and cheese and in America, you’ll find them at delis stuffed with chicken salad. The possibilities are endless for delicious savory and sweet fillings!
Baking croissants can be challenging but the reward is well worth the effort. Once you’ve mastered making them at home with Caputo flour, you’ll be able to make your own variation and enjoy a home-made delicious tasty treat.