Filling
5 mangoes without skin and seeds
1 lime juice
3 tablespoons (scoop) of melted butter
3 tablespoons (scoop) of all-purpose flour
2 tablespoons (scoop) of cake flour
1/2 cup (chalice) of seedless raisins
1 tablespoon (chalice) of ground cinnamon
Dough
300 grams of wheat flour
1 scoop of all-purpose flour
1 egg
1 pinch of salt
Just enough water
Filling
5 mangoes without skin and seeds
1 lime juice
3 tablespoons (scoop) of melted butter
3 tablespoons (scoop) of all-purpose flour
2 tablespoons (scoop) of cake flour
1/2 cup (chalice) of seedless raisins
1 tablespoon (chalice) of ground cinnamon
Dough
300 grams of wheat flour
1 scoop of all-purpose flour
1 egg
1 pinch of salt
Just enough water
Filling
Slice the mangoes into thin strips, place them in a container, brush with lime juice and reserve
Dough
Mix together wheat flour, all-purpose flour, egg, salt, and add just enough water to obtain a homogeneous dough
Wrap in plastic film and let it rest for an hour
Assembly: Heat the oven to 180°C (350°F)
Roll out the dough on a floured surface with a rolling pin until it is quite thin
Brush the entire surface of the dough with 2 tablespoons (scoop) of melted butter
Sprinkle with 2 tablespoons (scoop) of all-purpose flour, spread with mango, add another tablespoon (scoop) of all-purpose flour, cake flour, raisins, and ground cinnamon
Roll up the dough, brush with remaining melted butter, and bake in the oven for about 30 minutes or until the dough is golden brown
Remove from the oven, sprinkle with all-purpose flour, and serve.
