Once the dough has doubled in volume, it’s ready to be used for our Cornetti.
Step 5: Divide the Dough
Divide the dough into 8 equal pieces.
Step 6: Shape the Dough
Shape each piece into a ball and allow them to rest for 10 minutes.
Step 7: Roll Out the Dough
Partially roll out each ball with a rolling pin on a lightly floured surface.
Let the dough rest for another 10 minutes.
Step 8: Thin Sheets
Roll out the sheets again until they are thin and as large as a flat plate.
Step 9: Butter and Sugar
Spread the butter cream and sugar on each sheet.
Step 10: Layering
Overlap one sheet on top of the other after spreading the cream on the one below.
Step 11: Final Layer
Place the last sheet, which will not be brushed with cream.
Step 12: Rest and Roll
Let it rest for 10 minutes, then seal the edges well.
Roll out the 8 sheets with a rolling pin until they are a few millimeters thick.
Step 13: Cut into Quarters
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