Not too far back, I tried making spelt croissants (Cornetti con farro) with some olive oil. I failed to use flavorings (lemon and orange), which was a mistake. They’re a “must.” In a more recent batch (albeit much smaller – four cornetti) I had more success.

Here, I bumped up my lamination from 13 percent to 20 percent. The profile and crumb of the dough was more cakey, resembling a brioche. That makes sense, as in some Italian cities, it’s called a “brioche.” This cornetti is light, not flakey, but still delicate. And it’s great with marmalade spread. Or you can bake with various fillings; fruit, pastry custard, or nutella!