Filled Half-Moons

Warm the milk slightly

Dissolve the yeast in the milk

Let it sit in a protected area for 15 minutes

Sift the flour into a bowl

Make a depression in the middle

Sprinkle the sugar and salt around the edge

Add the yeast with the milk in the middle

Add the egg and mix well

Gradually add the melted butter or margarine, continuing to beat

Beat with the mixer paddle until the dough rises and is smooth on the sides of the bowl

Let it rise for 1/2 hour in a protected area

Knead well and roll out onto a floured surface until it reaches a thickness of 1/2 cm

Cut into half-moons, let rise another 1/2 hour, and fry in hot oil until golden brown

For the filling, prepare the pudding according to the package instructions

Mix well and let cool

Beat in the butter and add the sugar and pudding mix, beating well

Cut the half-moons in half without separating the two halves

Fill with the rechilling

Dust with confectioner's sugar

Note: The pudding is only prepared with 1/2 liter of milk specified on the package.