Description
Flaky, golden almond cornetti filled with creamy almond paste—perfect for breakfast or brunch with a side of espresso.
Ingredients
1 sheet puff pastry (or homemade laminated dough)
1/3 cup almond paste or frangipane
1 egg (beaten, for egg wash)
2 tbsp sliced almonds
1 tbsp honey or sugar syrup (optional, for glaze)
Powdered sugar for dusting
Instructions
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
2. Roll out puff pastry and cut into 4–6 triangles.
3. Place a small spoonful of almond paste at the wide end of each triangle.
4. Roll tightly toward the point, forming a crescent shape. Seal the tip underneath.
5. Place on baking sheet, brush with egg wash, and top with sliced almonds.
6. Bake 20–25 minutes until puffed and golden brown.
7. (Optional) Brush with honey or sugar syrup while warm for a glossy finish.
8. Cool slightly, dust with powdered sugar, and serve warm.
Notes
Keep filling minimal to prevent leaks.
Chill shaped cornetti for 15 minutes before baking to hold shape.
Freeze unbaked cornetti and bake straight from frozen when needed.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cornetto
- Calories: 280
- Sugar: 10g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: almond cornetto, almond croissant, Italian pastry, almond breakfast pastry