For the dough:
"3 large eggs"
"2 2/3 tablespoons of water"
"3 cups of all-purpose flour"
For the filling:
"1/2 cup of salted and chopped almonds"
"1/2 cup of shredded coconut"
"1/2 cup of mascarpone cheese"
"1/2 cup of regular sugar"
"1 egg, beaten"
"Oil for frying"
For the dough:
"3 large eggs"
"2 2/3 tablespoons of water"
"3 cups of all-purpose flour"
For the filling:
"1/2 cup of salted and chopped almonds"
"1/2 cup of shredded coconut"
"1/2 cup of mascarpone cheese"
"1/2 cup of regular sugar"
"1 egg, beaten"
"Oil for frying"
Prepare the dough: beat the eggs with water and then add the flour gradually while beating with a stand mixer
Add more 1 cup of flour, kneading by hand until it becomes soft and pliable
Place the dough on a smooth surface and roll it out for 10 to 15 minutes until it becomes elastic and easy to handle
Roll out the dough using a pasta machine to a thickness of about 1/8 inch and cut into circles with a diameter of 8 cm
If preferred, use store-bought pastry dough
Make the filling: mix the almonds with mascarpone cheese, regular sugar, and shredded coconut
Place 1 tablespoon of the almond mixture in the center of each dough circle, spread the edges with beaten egg, and fold the dough in half
Seal tightly by pressing the edges together
Fry in plenty of oil until golden brown, turning once
Drain and let cool, or serve warm
If desired, store in airtight containers for 3 to 4 weeks.
