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Breakfast

Cornetto e Cappuccino

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30 min
Prep
16 min
Cook

Ingredients

  • 300 g (2 1/2 cups) plain flour, plus extra for dusting
  • 80 g (1/3 cup) caster sugar
  • 7 g (2 1/4 tsp) instant dried yeast
  • 120 ml (1/2 cup) warm milk
  • 2 large eggs
  • 90 g (6 tbsp) unsalted butter, softened
  • 1/2 tsp fine salt
  • 1 tsp vanilla extract
  • 100 g (1/3 cup) apricot jam, for filling
  • 1 egg yolk mixed with 1 tbsp milk, for glazing
  • 240 ml (1 cup) whole milk, for the cappuccino
  • 18 g (2 tbsp) finely ground espresso coffee

Method

  1. Warm the milk to lukewarm and stir in the yeast; let sit 5 minutes until foamy.
  2. In a stand mixer, combine flour, sugar and salt. Add the yeast mixture, eggs and vanilla, and knead 8 minutes until smooth.
  3. Add the softened butter a little at a time, kneading until fully absorbed and the dough is elastic.
  4. Cover and prove in a warm place for 1.5-2 hours, until doubled in size.
  5. Roll the dough into a large rectangle 5 mm (1/4 in) thick, then cut into triangles.
  6. Spread a teaspoon of jam near the wide end of each triangle, then roll up towards the point into a crescent shape.
  7. Place on a lined tray, cover, and prove a further 45 minutes.
  8. Brush with egg wash and bake at 190°C (375°F) for 14-16 minutes until golden.
  9. While cornetti bake, brew espresso and steam the milk to a velvety microfoam; pour over the espresso to make the cappuccino.

Introduction: The cornetto-and-cappuccino pairing is the backbone of the Italian morning ritual, eaten standing at a bar counter before work.

Cultural Background: The cornetto-and-cappuccino pairing is the backbone of the Italian morning ritual, eaten standing at a bar counter before work. Unlike the French croissant, the cornetto is slightly sweeter and softer, often filled with apricot jam, custard, or chocolate. Italians almost never drink cappuccino after 11am, considering milky coffee a breakfast-only drink.

Tips: Keep butter cool but pliable when laminating for the flakiest layers. Brew coffee just before the cornetti come out of the oven so both are fresh together.

Variations: Cornetto alla crema: fill with pastry cream instead of jam. Cornetto vuoto (plain, unfilled) is common for dunking. Vegan version: substitute plant butter, oat milk and a flax egg; use oat milk cappuccino.

Storage: Store cooled cornetti in an airtight container at room temperature for up to 2 days.

Reheating: Warm in a 150°C (300°F) oven for 4-5 minutes to restore crispness; avoid microwaving as it makes them chewy.

Nutrition: Per cornetto with cappuccino: approx. 320 kcal, 9 g protein, 14 g fat, 40 g carbohydrate, 12 g sugar.

FAQs:

Q: Can I make the dough ahead?

A: Yes, the dough can prove slowly overnight in the fridge after the first rise.

Q: Why is cappuccino only a morning drink in Italy?

A: It's considered too heavy for the stomach later in the day when espresso is preferred.

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