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Salty croissants, the perfect appetizer – Cornetti salati

Salty croissants, the perfect appetizer  – Cornetti salati

Salty croissants, or better, cornetti salati, are a delicious treat, a big passion both of children and adults!

In Italy I was used to buy them at the bar during lazy mornings – filled with all sort of cured meats, salad, mozzarella. I loved my little ritual – having an espresso directly at the counter, chatting with the bartender, smelling the coffee aroma and the sweet scent of cornetti dolci and bomboloni spreading all over the place… But the salty croissants were my favorites.

Their fragrance and soft texture, together with the fact that you could fill them with everything you liked made them too tempting to me. Above all, I loved the contrast between the strong, bitter flavor of my espresso and the delicate taste of these lovely bites. And what a variety! Cheese, tomatoes, ham, salami…every time I chose a different filling.
Everything changed when I discovered how easy was to make them home! These cornetti salati are perfect for a fast dinner, a picnic, a dinner party, your children’ s birthday party! I love them as appetizer for an informal dinner or as a snack after work.
Plus, they have such a nice aspect and they smell so good you won’t be able to resist! The only problem is, one you start you can never stop…It’s useless to say “I’ll just have one!” I warned you ๐Ÿ™‚
And if you have a sweet tooth, try to fill them with Nutella or jam and butter. Save some for breakfast the day after and heat them in the oven. Morning happiness guaranteed!

salty croissants

Following this easy procedure, you’ll obtain soft brioche dough; the flour I used is the Italian type 00, a refined flour we use for pastry. You can use an all-purpose flour if you don’t have this one on hand.

Cornetti salati – Salty croissants recipe

Ingredients:

(1 cup + 2 tsp) 250 gr all purpose flour
2 tsp (10 gr.) fresh yeast
4.5 fluid oz (125 ml) water
3 tsp (15 gr.) sugar
2 tsp (10 gr.) salt
2 tbsp (25 gr.) butter
1 yolk
2 tbsp water

Method

Melt the yeast in some of the water and 1 tbsp of the total sugar, let it rest for 20 minutes.

In the meantime mix flour and the rest of the sugar in a big bowl; make a hole in the middle and add the water with the melted yeast, the rest of the water and the butter cut in little pieces. ย As last thing, add salt.

Start working the dough with your hands until it reaches an elastic consistency. If it’s too sticky, add some additional flour. The dough should be smooth and it shouldn’t stick to your fingers.

salty croissants

Roll the dough on a floured surface with a rolling pin until you obtain a rectangular shape.

Cut the dough in triangles of the same dimension ( I obtained 8 triangles).

salty croissants

Pull the point of the triangle to extend it and then roll it forming the classic croissant shape starting from the base until the point.

salty croissants

Arrange the croissants on a baking tray lined with baking parchment and let the dough rise for 2 hours and 1/2 in a warm place.

At this point, brush them with a mixture of yolk and 2 tbsp water and bake in the oven for 20 minutes at 392 F.

salty croissants

Remove from the oven, let cool for 5 /10 minutes, cut in half and fill them with everything you want!

salty croissants

 

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Salty croissants - Cornetti salati

2017-06-08
: 8
: 30 min
: 20 min
: 50 min
: easy

Salty croissants, so soft and fragrant, ready to be filled with everything you want!

By:

Ingredients
  • (1 cup + 2 tsp) 250 gr all purpose flour
  • 2 tsp (10 gr.) fresh yeast
  • 4.5 fluid oz (125 ml) water
  • 3 tsp (15 gr.) sugar
  • 2 tsp (10 gr.) salt
  • 2 tbsp (25 gr.) butter
  • 1 yolk
  • 2 tbsp water
Directions
  • Step 1 Melt the yeast in some of the water and 1 tbsp of the total sugar, let it rest for 20 minutes.
  • Step 2 In the meantime mix flour and the rest of the sugar in a big bowl.
  • Step 3 Make a hole in the middle and add the water with the melted yeast, the rest of the water and the butter in little pieces. As last thing, add salt.
  • Step 4 Start working the dough with your hands until it reaches an elastic consistency. If itโ€™s too sticky, add some additional flour.
  • Step 5 Roll the dough on a floured surface with a rolling pin until you obtain a rectangular shape.
  • Step 6 Cut the dough in triangles of the same dimension ( I obtained 8 triangles).
  • Step 7 Pull the point of the triangle to extend it and then roll it forming the classic croissant shape starting from the base until the point.
  • Step 8 Arrange the croissants on a baking tray lined with baking parchment and let the dough rise for 2 hours and 1/2.
  • Step 9 At this point, brush them with a mixture of yolk and 2 tbsp water and bake in the oven for 20 minutes at 392 F.
  • Step 10 Remove and let cool.
  • Step 11 Cut in half and fill with anything you want.


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