This is another recipe in the series ‘Cooking with La Mamma di Mamma di Pino’. This is an authentic pastry recipe from my mom. I went to visit my mom in Italy this summer and we spent a lot of time in her kitchen making desserts like the old days.

In the USA, we called this recipe Butter Horn, but we make them with sour cream. In Italy, we don’t have sour cream so we use the cake yeast and we call them Cornetti.

Ingredients

3 1/2 cups (800grams) Flour

3 Eggs

3 tablespoon Sugar

1lb melted Butter

2 small Yeast cake

3 oz warm Milk

Filling

1 cup grind Walnuts

1 tablespoon Cinnamon

3/4 cup granualated Sugar

Preparation

Put the flour on the working table.

Make a well with the flour and put  the eggs, the sugar, and the butter in the center.

Melt the yeast cake with milk and pour on the eggs.

Mix it all until it becomes a soft dough.

Divide the dough in 14 balls.

Take 14 pieces of aluminum foil of about 5 by 5 inches each

In one piece of the aluminum foil, add the powder sugar and one piece dough. Wrap it.

Do the same for all pieces.

Wrap and refrigerate them for 6 hours or make them the day before

You can also make this cornetti with jelly or Nutella spread

Filling Preparation

Take a little bowl, add grind walnuts, sugar and cinnamon

Mix all set a side.

Put it all together

Remove the dough from the fridge

Unwrap one dough. With a rolling pin, spread it into a 8-inch round circle

Cut the circle into in 8 triangles (like you are cutting slices of pizza)

Sprinkle each circle with a hand full of the walnut mix.

Roll each triangle starting from the end to the middle, so you have the shape of a little croisant.

Repeat these steps for each wrapped dough

Transfer the croissants (cornetti) in a cookie sheet

Place them 1/2 inch apart

Bake them at 350F for 15 minets or until golden

Let them cool, sprinkle with powder sugar and serve.

Enjoy, Buon Appetito!