Soft Pastries Filled with Ganduia Cream @poklopacilonac

Ingredients:

• 1 kg flour (900 g for the dough + 100 g for handling and dusting)
• 1 egg for the dough
• 1 egg for brushing
• 200 ml oil
• 500 ml warm milk
• 2 teaspoons sugar
• 1 level teaspoon salt
• Casa Folino Ganduia Cream

Preparation:

Using the listed ingredients, knead a smooth and soft dough.

Cover the dough and leave it to rest for about 40 minutes.

After that, knead the dough again and divide it into small portions.

If you are making the shape shown in the picture, each portion should weigh approximately 70 g.

Roll each portion into a circle approximately 15 cm in diameter.

Spread Ganduia Cream over one half of the dough.

Fold the dough in half, then cut it into 6 strips as shown in the picture.

Place a wooden skewer in the center and fold the strips over one another.

When folding the last strip, tuck it slightly underneath from the back and press it firmly so that the pastry does not unfold during baking.

Leave the shaped pastries to rest for another 5–10 minutes so they can rise slightly, then brush them with beaten egg.

Bake in a preheated oven at 180°C (356°F) for approximately 30 minutes.

Do not overbake them — as soon as they are nicely golden brown, they are ready!