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|Place of origin||Italy|
|Main ingredients||Pastry dough|
|Variations||Many types of fillings|
A cornetto ((Italian pronunciation: [korˈnetto])), meaning "little horn", is an Italian variation of the Austrian kipferl and the French croissant. It differs from a croissant in being softer and containing less butter.
The main ingredients of a cornetto are pastry dough, eggs, butter, water and sugar. Egg yolk is brushed on the surface of the cornetto to obtain a golden color during baking.
The cornetto vuoto (Italian: "empty cornetto") is commonly accompanied by various fillings, including crema pasticcera (custard), apricot jam or chocolate cream, and covered with powdered sugar or ground nuts. A Cornetto with an espresso or cappuccino at a coffee bar is considered to be the most common breakfast in Italy.
- "Italian breakfast, and why a cornetto isn’t a croissant" Archived 19 November 2013 at the Wayback Machine.. Bread, Cakes and Ale. August 26, 2013
- "Cornetti aren't croissants: Conjure memories of Italy at home". Chicago Tribune. Retrieved 18 July 2017.
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