Preparation
mass:
mix the flour and the salt diluted in the water and work the dough until you turn it on. divide the margarine into 3 portions. roll out the dough, spread one of the portions of margarine over it and roll it up like a rug. repeat this operation 2 more times until the margarine is used up. at the end, let it rest for 20 minutes. then cut the dough into slices about 2 cm thick and then place each slice on a smooth muffin pan; rotate the shape in one direction with both thumbs, spreading the dough to fill the entire shape with it.
the mrecheio:
bring the egg yolks beaten with sugar and the cream in a water bath until the mixture thickens. let it cool and pour a dessert spoon of filling in each shape.
take the molds to the oven until the pastries are cooked and toasted.
mix the flour and the salt diluted in the water and work the dough until you turn it on. divide the margarine into 3 portions. roll out the dough, spread one of the portions of margarine over it and roll it up like a rug. repeat this operation 2 more times until the margarine is used up. at the end, let it rest for 20 minutes. then cut the dough into slices about 2 cm thick and then place each slice on a smooth muffin pan; rotate the shape in one direction with both thumbs, spreading the dough to fill the entire shape with it.
the mrecheio:
bring the egg yolks beaten with sugar and the cream in a water bath until the mixture thickens. let it cool and pour a dessert spoon of filling in each shape.
take the molds to the oven until the pastries are cooked and toasted.
Ingredients
- for mass:
- 250g margarine for puff pastry
- 300g of flour
- salt q.s.
- water q.s.
- for the filling:
- 5 dl of cream
- 9 gems
- 9 tablespoons of sugar
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