What's the difference with cornetti and croissants? Well, cornetti have more sugar than typical croissants They can also be baked substituting lard for butter. And lamination can sometimes make cornetti less layered and flaky  In general, cornetti are cakey in texture and, more than croissants, it is common to fill them, making them either savory or sweet.

I tried to make a lighter version using lievito madre (at 40-percent hydration), and organic 00 flour (from Molino Grassi). Basically I did a cold ferment through the bulk ferment,lamination, and a final proof in my cold oven at 12-hours. Basically because the sheet pan didn't fit my proofer! The finished cornetti were quite nice in color. The crispness was marvelous. Here they are!