Instructions:

Prepare the Dough:

In the bowl of a stand mixer, combine the all-purpose flour, sugar, and salt.

In a separate bowl, dissolve the active dry yeast in the lukewarm milk and let it sit for about 5 minutes until frothy.

Add the yeast mixture and eggs to the dry ingredients. Mix on low speed until a shaggy dough forms.

Add the softened butter and continue mixing until the dough is smooth and elastic, about 5-7 minutes.

Cover the dough with plastic wrap and let it rest in the refrigerator for at least 1 hour.

Laminate the Dough:

On a lightly floured surface, roll the dough into a rectangle approximately 30x40 cm (12x16 inches).

Place the cold butter slices in the center of the dough, folding the edges over to enclose the butter completely.

Roll the dough into a 30x60 cm (12x24 inches) rectangle.

Fold the dough into thirds, like a letter, and wrap it in plastic wrap.

Refrigerate for 30 minutes.

Repeat the Lamination:

Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between each fold.

Shape the Cornetti:

After the final refrigeration, roll the dough into a 30x60 cm (12x24 inches) rectangle.

Cut the dough into triangles with a base of about 10 cm (4 inches).

Starting from the base, roll each triangle tightly toward the tip, forming a crescent shape.

Place the shaped cornetti on a baking sheet lined with parchment paper, leaving space between each.

Cover with a clean kitchen towel and let them proof at room temperature for about 2 hours, or until doubled in size.

Bake:

Preheat the oven to 180°C (350°F).

Brush each cornetto with the beaten egg yolk.

Bake for 15-20 minutes, or until golden brown.

Allow to cool slightly before serving.

Variations and Tips:

Fillings: For a sweet touch, add a small spoonful of jam, chocolate, or pastry cream to the base of each triangle before rolling.

Dietary Substitutions: For a dairy-free version, substitute the butter with a plant-based alternative.

Storage: Store cooled cornetti in an airtight container at room temperature for up to 3 days. They can also be frozen before baking; bake from frozen, adding a few extra minutes to the baking time.