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.

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