Using a rolling pin, roll the dough between the 2 sheets into a rectangle of about 9 x 13 inches (23 x 33 cm).
Add the ashta into a piping bag and cut about 1 inch (2 cm) from the tip.
Spread the ashta on the long side closest to you, about 1 inch (2 cm) from the side.
For cleaner cuts, place the logs in the freezer for about 20 minutes to firm them up a bit. Then, using a sharp knife, divide the logs into 2-inch (5 cm) pieces, to obtain about 30 pieces.