Flaky and rich, with glossy surfaces brushed with vanilla syrup, cornetti are Italians’ breakfast pastry of choice, typically enjoyed with a cappuccino. This is an easy recipe to recreate café-quality cornetti at home—not too sweet or too buttery.
Like French croissants, Italian cornetti are made from a laminated dough. The lamination process involves repeatedly folding and rolling out a yeasted dough with a sheet of butter so as to create thin, alternating layers of dough and butter, which will give you buttery, flaky cornetti. It’s not difficult; it just might require some practice. The silver lining is, the more you practice, the more pastries you’ll have for breakfast!
