Breakfast

Cornetto al Mandarino

Prep

40 mins

Cook

20 mins

Servings

ItalianHardBreakfastVegetarian

About this dish

Cornetto al mandarino is a Sicilian breakfast pastry that celebrates the island's winter citrus. The dough is enriched with butter and egg, then filled with a bright mandarin marmalade before being rolled into the classic cornetto shape.

The result is a fragrant, not-too-sweet pastry with a tender crumb and a glossy citrus glaze. In Sicily, where mandarins ripen in the cool months, these cornetti are a common morning treat alongside espresso.

This version stays close to the traditional method, using fresh mandarin zest in both the dough and the filling for a deeply aromatic result.

Ingredients

UK and US measurements are both included for every recipe.

All-purpose flour

grain

400 g

Imperial: 3 1/4 cups

Granulated sugar

seasoning

50 g

Imperial: 1/4 cup

Active dry yeast

other

7 g

Imperial: 2 1/4 tsp

Whole milk, lukewarm

dairy

120 ml

Imperial: 1/2 cup

Large eggs

protein

Unsalted butter, softened

dairy

100 g

Imperial: 7 tbsp

Fine sea salt

seasoning

3 g

Imperial: 1/2 tsp

Mandarin zest

fruit

2 tbsp

Mandarin marmalade

fruit

200 g

Imperial: 3/4 cup

Egg, beaten (for egg wash)

protein

Powdered sugar, for dusting

seasoning

2 tbsp

Method

Activate the yeast

10 minutes

In a small bowl, combine the lukewarm milk, a pinch of the sugar, and the active dry yeast. Let stand for 5–10 minutes until foamy.

Make the dough

15 minutes

In the bowl of a stand mixer fitted with the dough hook, mix the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and mandarin zest. Knead on medium speed until the dough comes together, then gradually add the softened butter, a little at a time, until fully incorporated and the dough is smooth and elastic, about 8–10 minutes.

First rise

1 hour

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.

Shape the cornetti

15 minutes

Punch down the dough and divide into 8 equal pieces. Roll each piece into a small ball, then flatten and roll into an oval about 10 cm (4 inches) long. Place a spoonful of mandarin marmalade at the wide end, then roll up from the wide end towards the tip, curving the ends slightly to form a crescent shape.

Second rise

45 minutes

Place the shaped cornetti on a baking sheet lined with parchment paper, cover, and let rise for 45 minutes, until puffy.

Bake

20 minutes

Preheat the oven to 180°C (350°F). Brush the cornetti with beaten egg wash. Bake for 18–20 minutes, until golden brown. Cool on a wire rack.

Finish and serve

5 minutes

Dust with powdered sugar if desired. Serve warm or at room temperature.

Equipment

Stand mixer with dough hook
Rolling pin
Baking sheet
Parchment paper
Pastry brush
Wire rack

Nutrition facts

420 kcal

Calories

6 g

Protein

42 g

Carbohydrates

13 g

Fat

1 g

Fiber

150 mg

Sodium

Tips

For the best texture, use a high-quality mandarin marmalade with visible pieces of peel, it adds a bittersweet note that balances the buttery dough.
If the dough is too soft to shape, refrigerate it for 20–30 minutes before rolling.
Seal the seams well after filling to prevent the marmalade from leaking during baking.
These cornetti are best enjoyed the day they are made, but you can refresh them in a low oven for a few minutes.

Serving suggestions

Serve these cornetti al mandarino for breakfast or brunch with a shot of espresso or a cappuccino. They are also lovely as an afternoon treat with a cup of tea.

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Recipe by

Luca Lombardi

Specialises in Italian cuisine

Luca Rossi is a pasta maker who uses a bronze die for texture. He is insufferable about it but correct.

Describe yourself in three words: Snobby, correct, pasta purist.