There is something magical about slow mornings in our home. Before the day gets busy and everyone heads in different directions, we have a little tradition that I hope my kids will remember for years to come.
Fresh sourdough cornettos.
Some mornings, the smell of buttery, flaky cornettos baking in the oven is enough to bring everyone into the kitchen before I even call them. Coffee is poured for the grown-ups, cold glasses of milk are set out for the kids, and we all gather around the table while the cornettos are still warm enough to melt the butter between their delicate layers.
Those are my favorite moments.
There are no rushed schedules or endless to-do lists for a little while. Just sleepy smiles, warm mugs in our hands, flaky crumbs scattered across the table, and conversations that seem to happen so naturally when everyone slows down together.
I know I could buy croissants at the grocery store, and they would certainly save me time. But they just aren’t the same. Homemade sourdough cornettos have a flavor that’s rich, buttery, and nutritious. Every layer tells the story of the time and care that went into making them. There’s something so satisfying about pulling a tray out of the oven and seeing those beautifully golden, flaky pastries, knowing they were made right here in our kitchen.
And then there are the chocolate-filled cornettos.
Those are always the first ones to disappear. The kids’ eyes light up when they break one open and see the warm chocolate tucked inside all those buttery layers. Even the adults can’t resist reaching for one more. They’re the kind of treat that feels special without needing a holiday or celebration—just a quiet morning together is reason enough.
Baking sourdough cornettos has become more than just making breakfast. It’s become part of the rhythm of our home. The process itself reminds me to slow down. It takes patience, planning, and a little love, but somehow that makes sharing them around the table even sweeter.
I love looking around and seeing everyone wrapped in cozy pajamas, coffee steaming from our mugs, milk glasses half empty, and little hands reaching for another warm cornetto. Those simple mornings have become some of my favorite family memories, and they remind me that the best moments are often the ordinary ones we choose to make special.
Store-bought croissants might be convenient, but they could never replace the feeling of gathering around our kitchen table with something homemade. They don’t carry the same warmth, the same memories, or the same love baked into every layer.
For our family, sourdough cornettos are so much more than breakfast. They’re comfort. They’re togetherness. They’re slow mornings, shared laughter, and a reminder to enjoy the little moments before the day begins.
I like to make sourdough without the complications. So I hope you enjoy this simple recipe for these cornettos.
Ingredients
Method
- Add your 5 tbsp butter, flour, honey, salt, milk, and sourdough starter to your mixing bowl and mix on low for 8-10 minutes with a dough hook.
- Cover and allow to sit on the counter for 8-10 hours.
- Then place into the fridge to chill for 30 minutes to an hour.
- Remove your 1 1/4 cups butter from the fridge.
- Flour your work surface well because the dough is wet. Once the work surface is floured, place your dough there.
- Sprinkle flour onto the top of your dough ball as well, then roll out to about 18wx10h.
- Slice your butter thinly and add each piece to cover the rolled-out dough entirely on top.
- Fold the dough into 3 pieces into itself. As if you are folding a piece of paper to go into an envelope.
- Then place your dough onto parchment paper or a floured plate and place into your fridge to cool/rest for 10-15 minutes.
- Preheat your oven to 350 degrees Fahrenheit.
- Remove your dough from the fridge and make sure you have a light layer of flour still on your workspace. Roll the dough out once again to about 18×10 and fold it within itself like it's going into an envelope once again.
- Place it back into the fridge for another 10-15 minutes.
- Once more, remove the dough and roll it out to about 18×10. Fold the dough once more, then place into the fridge for 15 minutes.
- Remove from the fridge and roll the dough out to about 18×10. Make sure your work surface is lightly floured.
- If you are making regular cornettos that look like croissants, then you simply take your cutting tool (I use a bench scraper) and cut the dough into triangles. The triangles will slant to one side like a right-sided or left-sided triangle. Each piece for each base of the triangle should be about 4 inches wide. Then roll the croissant starting from the base of the triangle, centering the end of the triangle into the middle. (Roll tightly)
- If you want to make chocolate-filled cornettos, then simply cut the dough in 3×4 rectangles approximately. Then, on each end, add your thin pieces of chocolate. (I use a milk chocolate Dove bar.)Roll each end into the middle. Place the chocolate-filled cornetto upside down onto your baking sheet.
- Mix your egg for the egg wash and brush it onto each of the tops of the cornettos. Then place in the oven to bake for 35 minutes. Enjoy once cooled down!
Notes
- You CAN use a baking sheet covered with parchment paper. If no parchment paper simply rub some butter onto your baking sheet to prevent sticking.
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