CORNETTI FATTI IN CASA - CROISSANT SFOGLIATI 🥐 Ricetta👇🏻Corsi di Pasticceria - Di Giglio Academy

Mix flour, sugar, and salt in a bowl.

Dissolve yeast in warm water and let it sit until frothy.

Combine yeast mixture with flour mixture and add milk and egg.

Knead the dough until smooth and elastic, about 10 minutes.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Roll out chilled dough into a rectangle on a floured surface.

Spread softened butter evenly over two-thirds of the dough.

Fold the unbuttered third over the buttered section, then fold the remaining third over that.

Wrap the dough and refrigerate for 30 minutes.

Repeat the rolling and folding process two more times, chilling in between.

Roll the final dough into a thin sheet and cut into triangles.

Place a small amount of filling at the base of each triangle.

Roll each triangle tightly from the base to the tip to form a croissant shape.

Place croissants on a baking sheet and let them rise until doubled in size, about 1 hour.

Preheat the oven to 375°F (190°C).

Bake croissants until golden brown, about 20-25 minutes.

Cool slightly before dusting with powdered sugar and serving.

Equipment Needed

Spice Level:

Allergens