Milk
2 eggs
2 tablespoons of sugar
1 cup of all-purpose flour
1 tablespoon of salt
4 tablespoons of water
2 tablespoons of active dry yeast
Fillings and Toppings
100g of apricot jam
2 cups of confectioners' sugar
1 cup of water
Pistachios, almonds, or chopped nuts for decoration
Milk
2 eggs
2 tablespoons of sugar
1 cup of all-purpose flour
1 tablespoon of salt
4 tablespoons of water
2 tablespoons of active dry yeast
Fillings and Toppings
100g of apricot jam
2 cups of confectioners' sugar
1 cup of water
Pistachios, almonds, or chopped nuts for decoration
Milk: Beat the egg yolks with sugar, then gradually add flour and water alternately
Set aside
Beat the egg whites until stiff and combine with yeast and salt
Mix slowly and incorporate into the milk mixture
Pour into a greased and floured baking dish and bake in a medium oven
Remove from the oven and cut the pastry into rounds with a round cookie cutter
Set aside
Fillings: Cut apricot jam into small pieces and set aside
Make a syrup with sugar and water until it reaches a fine thread consistency, then add apricot jam
Cook over low heat until the apricot jam is soft and mashed
Let cool and blend in a blender to obtain a paste
Spread the filling over the pastry rounds and decorate with pistachios.
