2 packets of baking powder
1/4 cup warm water
1/3 cup butter or margarine
3/4 cup hot milk
1/3 cup grated cheese
2 teaspoons salt
2 eggs, not beaten
4 to 4 1/2 cups all-purpose flour
For the filling: 1/2 liter of milk
8 tablespoons all-purpose flour
2 egg yolks to taste
For the topping: 1 cup confectioner's sugar
3 to 4 tablespoons water
2 packets of baking powder
1/4 cup warm water
1/3 cup butter or margarine
3/4 cup hot milk
1/3 cup grated cheese
2 teaspoons salt
2 eggs, not beaten
4 to 4 1/2 cups all-purpose flour
For the filling: 1/2 liter of milk
8 tablespoons all-purpose flour
2 egg yolks to taste
For the topping: 1 cup confectioner's sugar
3 to 4 tablespoons water
To make the dough: dissolve the baking powder in warm water
Let it rest
Mix the butter or margarine with hot milk
Let it cool slightly
Add grated cheese, salt, eggs not beaten, and dissolved baking powder
Mix well
Gradually add all-purpose flour that has been sifted and mix until a smooth dough forms that feels tender to the touch
Let it rest for 40 minutes
While the dough is resting, prepare the filling: mix all ingredients together and simmer over low heat, stirring constantly until thickened
Remove from heat and let cool
Open the dough into a rectangle measuring 65 x 30 cm
Spread the filling onto half of the rectangle in the direction of the length (longer side)
Fold the other half of the dough over the filled portion
Cut into strips 2.5 cm long
Twist each strip 3 or 4 times, secure one end and roll up like a snail with the other end tucked underneath
Place in a greased baking dish and let rise for 50 minutes
Bake in a moderate oven (180°C) for approximately 15 minutes or until golden brown
Let cool
Prepare the topping: gradually add water to confectioner's sugar, mixing well until thickened
With a spoon, place a small amount of the topping over each piece
Makes about 24 pieces.
