Cornetto (pastry)
A cornetto (Italian: [korˈnetto]; meaning 'little horn') is historically the Italian name of a product similar to the Austrian kipferl, though today it is an interchangeable name for the French croissant.
| Type | Sweet |
|---|---|
| Place of origin | |
| Main ingredients | Pastry dough |
| Variations | Many types of fillings |
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 (lit. '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.
The name cornetto is common in southern and central Italy, while it is called "brioche" in the north.