Cornetti & Cappuccino: A Classic Italian Colazione
Bring the classic Italian breakfast home: quick, golden cornetti and silky cappuccini for an authentic, bar-style colazione.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Why this fits the mood: In Italy, *colazione* is light, fast, and joyfully simple—espresso, milk foam, and a jam-kissed pastry. These easy, flaky cornetti and proper cappuccino recreate that timeless, everyday comfort without a bakery run.
In Italian cafés, a cornetto leans sweeter and softer than a French croissant, often scented with citrus and filled with jam, crema, or chocolate. Our speedy version uses all-butter puff pastry for fuss-free flake, plus a dusting of sugar for that sunny bar-top sheen. The cappuccino is about balance: bold espresso, velvety milk, and a cloud of microfoam—a little morning choreography in your cup.
Tip from the bar: Most Italians enjoy this standing up, chatting for two minutes before the day begins. You can, too—just don’t skimp on the dusting of icing sugar or the cocoa cap on your cappuccino. That tiny flourish is the whole mood.
Ingredients
- 2 sheets ready-rolled all-butter puff pastry (about 25×35 cm each; 500 g total), chilled
- 80 g apricot jam (or cherry, plum, or peach)
- 1 egg, beaten with 15 ml milk (egg wash)
- 20 g granulated sugar
- 1 untreated orange, zested (optional)
- 15 g icing sugar, for dusting
- 120 ml freshly brewed espresso (4 shots, 30 ml each)
- 480 ml whole milk, well-chilled
- 1–2 g unsweetened cocoa powder, for dusting (optional)
Nutrients
- calciumhigh
From milk in the cappuccino
- proteinsource
From milk
- riboflavinsource
From milk
- vitamin B12source
From milk
Instructions
- 1
Heat oven to 200°C (fan 180°C). Line two baking trays with baking paper.
- 2
Unroll the pastry sheets. Working one sheet at a time, cut each into 6 long isosceles triangles (12 total). Keep the second sheet in the fridge while you work.
- 3
Place about 1 tsp (≈5 g) jam near the base of each triangle. Sprinkle a little orange zest if using. Don’t overfill.
- 4
Starting from the base, roll each triangle toward the tip. Curve the ends slightly to form a crescent. Transfer to the trays, tip-side down.
- 5
Brush lightly with egg wash and sprinkle with the granulated sugar.
- 6
Bake 18–22 minutes until deeply golden and puffed. Cool 5 minutes, then dust with icing sugar.
- 7
While the cornetti bake, prepare the cappuccini. Pull 4 shots of espresso (30 ml each) into warmed cups. Alternatively, brew very strong moka coffee and use slightly less milk for balance.
- 8
Steam the milk to 60–65°C, creating fine, glossy microfoam. Tap and swirl the pitcher to integrate.
- 9
Pour the milk into each espresso, aiming for roughly equal parts espresso, hot milk, and foam (about 120 ml milk per cup before foaming). Dust with cocoa if desired.
- 10
Serve immediately with the warm cornetti.
Chef's Tip
For café-level foam, start with very cold milk and a cold pitcher. For extra bar-style aroma, add a light grate of orange zest over the cornetti as they come out of the oven.
Fun Fact
In Italy, many take colazione standing at the bar—“al banco”—often pairing a cornetto with a cappuccino and a quick chat before work.
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