Uncle Larry Adventures

Italian Classics · Lazio

More italian breakfast recipes

Cornetti Italiani

Italian cornetti: laminated breakfast pastries enriched with sugar, egg and orange zest — softer and sweeter than a French croissant.

Cornetti Italiani

Sweeter and softer than a croissant

Italian breakfast of espresso, pastry and frittata on a dark table

The short version

Italian cornetti: laminated breakfast pastries enriched with sugar, egg and orange zest — softer and sweeter than a French croissant.

Prep
1 hr
Cook
20 min
Total
1 hr 20 min
Serves
12 cornetti

Ingredients

  • 500 g bread flour
  • 80 g sugar
  • 250 ml milk
  • 10 g instant yeast
  • 2 eggs and zest of 1 orange
  • 250 g cold butter for laminating

Instructions

  1. 01

    Make the dough. Mix the enriched dough, knead until smooth and chill 2 hours.

  2. 02

    Laminate. Encase the butter block and do three letter folds, chilling 45 minutes between each.

  3. 03

    Shape. Roll to 4 mm, cut triangles and roll from the wide end without stretching too hard.

  4. 04

    Proof and bake. Proof 2 hours until jiggly, egg wash and bake at 400°F for 16–18 minutes.

Larry’s rule: Butter and dough must be the same firmness. Too cold and the butter shatters; too warm and it leaks.

Nutrition (estimated, per serving)

Serving
1 serving (about 110 g)
Calories
490 calories
Protein
8 g
Carbs
40 g
Fat
33 g
Saturated fat
20 g
Fibre
2 g
Sugar
10 g
Sodium
110 mg
Cholesterol
155 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/cornetti-italiani).

Before you cook

What to know about Cornetti Italiani

What it is

Cornetti Italiani is a breakfast recipe rooted in the direct, savory cooking of Lazio and Rome. This version makes 12 cornetti in 1 hr 20 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: make the dough, then laminate, then shape. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 500 g bread flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 80 g sugar — supports the dish's balance, texture and regional character.
  • 250 ml milk — supports the dish's balance, texture and regional character.
  • 10 g instant yeast — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare and measure the ingredients ahead, then cook close to serving for the best texture.

What to serve with it

  • Serve hot with coffee and fresh fruit.
  • Round it out with bread or a simple salad for brunch.

Questions Larry gets asked

How long does cornetti italiani take to make?
About 1 hr 20 min start to finish — roughly 1 hr of prep and 20 min of cooking. That yields 12 cornetti.
What do you need to make cornetti italiani?
6 ingredients, starting with 500 g bread flour, 80 g sugar, 250 ml milk. The full list with quantities is on this page.
How do you start cornetti italiani?
Make the dough: Mix the enriched dough, knead until smooth and chill 2 hours.
How do you know when cornetti italiani is done?
Proof and bake. Proof 2 hours until jiggly, egg wash and bake at 400°F for 16–18 minutes.
What is the most common mistake with cornetti italiani?
Butter and dough must be the same firmness. Too cold and the butter shatters; too warm and it leaks.
Can you make cornetti italiani ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a breakfast that reheats well.

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Quick answer

How many Italian sausages do you need per person?

Plan on 1.5 Italian sausage links per adult as a main course, or 1 link per person when it is one dish among several. That is about 1/2 pound (225 g) of sausage per adult, plus 1 bell pepper and 1/2 onion each.

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