Apricot Cornetti

Made with less butter than its French cousin, the croissant — and with a little added sugar in the recipe too — these buttery pastries are a light, flaky fixture at breakfast tables and coffee-bar counters all across Italy, every morning.

Made at our bakery near Naples, we craft each cornetti from lievito madre (‘Mother Dough’ in Inglese), slow-proved for 48 hours. The sweet, fruity conserve inside is a celebration of extraordinary Italian ingredients, too — the pellecchiella apricots we use are all grown and picked on the slopes of Mount Vesuvius.

The result is a sweet, everyday pastry so deliciously authentic you’ll feel immediately transported to a bustling little Naples café, full of early morning chatter and the happy hum and hiss of the coffee machine at work.