Traditional Italian breakfast pastry similar to croissant but sweeter. This laminated dough requires patience and technique for proper layers and authentic flavor.
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Mix flour, sugar, yeast, warm milk, eggs, softened butter, salt, and lemon together and until smooth and elastic
Pound the cold butter between parchment paper into a flat rectangle about 1cm thick
Enclose the butter in the dough and perform three folds, chilling for 30 minutes between each fold
Roll out the laminated dough and cut into triangles, then roll each triangle and curve into crescent shapes
the shaped cornetti until puffy and nearly doubled in size
Brush with beaten egg wash, sprinkle with pearl sugar, and bake at 180°C until golden brown
