Cornetto (pastry)

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Cornetto
A homemade cornetto
A homemade cornetto
Alternative namesBrioche
TypePastry
Place of originItaly
Main ingredientsPastry dough
VariationsMany 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.[1]

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.[2]

The name cornetto is common in Southern and Central Italy, while it is called brioche in the North.

History[edit]

The recipe became popular in Italy, and more specifically in Veneto, after 1683, thanks to the intense commercial relations between the Republic of Venice and Vienna.

See also[edit]

References[edit]

  1. ^ "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
  2. ^ "Cornetti aren't croissants: Conjure memories of Italy at home". Chicago Tribune. Retrieved 18 July 2017.