Flakey, buttery and light as air Italin pastries.
Line the butter pieces next to each other in a large freeze bag. Use a rolling pin to smooth the pices into a large pieces.
Refrigerate until use.
Place all ingredients in a large bowl of a standing mixer, and mix.
Once the dough comes together, mix for 3-4 minutes.
Place the dough in an oiled bowl, spray the top with oil spray, and cover it with plastic wrap for 1 hour, then refrigerate overnight. (Or leave at room temperature for 3 hours).
Remove the butter about 20 minutes before rolling and locking
Lightly flour your workspace. Use your rolling pin to tap the dough into a 1/2-inch rectangle. Do not roll right away, or the dough will bounce back.
Roll the dough into a 9x15-inch rectangle. Use a ruler or a bench scraper to straighten the edges.
Remove the butter with its wrap, and place it over the left side of the dough, ensuring no raw dough stretches beyond the butter.
Fold the unbuttered part over the butter.
Fold the buttered part over the dough.
Dust any flour, wrap the dough with plastic wrap, place over a baking sheet, and freeze it for 25 minutes.
Remove the dough from the freezer, dust the surface with flour, then tap the dough into a 1/2-inch rectangle.
Roll the dough into a 21x10 inches rectangle, and have the dough facing you horizontally.
Fold the dough into two, then unfold it again. You should see the marks in the center of the rectangle.
Fold the left side towards the center line, and do the same with the right side.
Now fold one end over the other.
Dust the flour, wrap, and freeze for 25 minutes.
Tap the dough over a floured surface until it is 1/2-inch thick.
Roll to a 21x10-inches rectangle faving you horizantly.
Mentally divide the dough into three parts, then fold the left part over the center part.
Fold the right part over the center.
Brush off any flour, wrap and freeze for 25 minutes.
Repeat this fold one more time, then wrap and refrigerate for 1.5 -2 hours.
Divide the chilled dough into two, and place one part in the refrigerator.
Roll over a lightly floured surface into an 18x8-inch rectangle.
Trim the edges, and divide the dough into two 8x8-inch squares.
Cut each square at the center so you'll have four 4x8-inch rectangles.
Cut each square diagonally, so you'll have 8 triangles.
Hold each triangle in the base and stretch it gently, then roll it from the wide end toward the tip.
Place the horns over a baking sheet lined with parchment paper, cover the cornetti with plastic wrap, and let them rest and rise for 60-90 minutes.
Brush with egg wash and bake at 400F (200C) for 15 minutes; reduce the temperature to 350F (180C) and bake for additional 8-10 minutes.
Remove from the oven, and enjoy!