Fiordifrutta Pear Cornetti

from Rigoni di Asiago, Fiordifrutta, Sweet
  • Level
  • Duration
    20 min. (Preparation)
    15 min. (Cooking)
  • Portions


  • 1 cup flour
  • 1.5 tablespoons bitter cocoa powder
  • 1.5 tablespoons sunflower oil
  • 2/3 cup tablespoons lukewarm milk
  • 3 tablespoons sugar
  • 1 tablespoon yeast
  • ¾ cup of Fiordifrutta Pear


Pour the milk, yeast, and sugar into the bowl of a planetary mixer and work the ingredients until the yeast is well-mixed. Add the flour, cocoa powder, and seed oil, then knead the mixture for about 5 minutes or until the dough is smooth. Place the dough in a bowl to leaven in a warm place for about 2 hours.

After 2 hours, turn the dough over onto a lightly floured pastry board to form the croissants. Roll out a sheet about 1inch thick and make 8 triangles from the dough. Make a small cut at the base of each triangle and fill it with about ½ oz (1 tablespoon) of Fiordifrutta Pear. Roll it up like a croissant, then place them in the bamboo steamer basket, taking care to place a sheet of parchment paper at the base. Let the croissants leaven for another 20 minutes, then boil water in a saucepan. As soon as the water has reached the boiling point, place the bamboo basket on the saucepan and let the croissants cook for 15 minutes. After the cooking time has elapsed, turn off the heat and remove the basket, being careful not to burn yourself. Let the croissants cool on a wire rack, then sprinkle the surface with icing sugar and enjoy.