Stuffed Pastry

Name: Stuffed Pastry
Yield: 15
Ingredients: For the dough: Mix together the yeast, warm milk, and 1/4 cup of sugar. Let it rise for 30 minutes.; Add the eggs, salt, butter, and remaining flour. Knead until a smooth and firm dough forms.; For the filling: Mix well all ingredients together.; Divide the dough into two equal parts.; With a rolling pin, roll out each portion of dough to a rectangle measuring 25 cm x 35 cm with a thickness of 1 cm.; Divide the filling between the rectangles of dough and roll up each one like a croissant.; Close the ends by folding them inwards.; Place each pastry in an oiled baking dish, brush with egg mixture mixed with coffee.; Let it rise until doubled in volume for 30 minutes.; Bake in a hot oven (200°C) preheated for 30 minutes, or until golden brown.; Serves 15 slices.

1
For the dough: Mix together the yeast, warm milk, and 1/4 cup of sugar. Let it rise for 30 minutes.
2
Add the eggs, salt, butter, and remaining flour. Knead until a smooth and firm dough forms.
3
For the filling: Mix well all ingredients together.
4
Divide the dough into two equal parts.
5
With a rolling pin, roll out each portion of dough to a rectangle measuring 25 cm x 35 cm with a thickness of 1 cm.
6
Divide the filling between the rectangles of dough and roll up each one like a croissant.
7
Close the ends by folding them inwards.
8
Place each pastry in an oiled baking dish, brush with egg mixture mixed with coffee.
9
Let it rise until doubled in volume for 30 minutes.
10
Bake in a hot oven (200°C) preheated for 30 minutes, or until golden brown.
11
Serves 15 slices.

Ingredients

1
For the dough: Mix together the yeast, warm milk, and 1/4 cup of sugar. Let it rise for 30 minutes.
2
Add the eggs, salt, butter, and remaining flour. Knead until a smooth and firm dough forms.
3
For the filling: Mix well all ingredients together.
4
Divide the dough into two equal parts.
5
With a rolling pin, roll out each portion of dough to a rectangle measuring 25 cm x 35 cm with a thickness of 1 cm.
6
Divide the filling between the rectangles of dough and roll up each one like a croissant.
7
Close the ends by folding them inwards.
8
Place each pastry in an oiled baking dish, brush with egg mixture mixed with coffee.
9
Let it rise until doubled in volume for 30 minutes.
10
Bake in a hot oven (200°C) preheated for 30 minutes, or until golden brown.
11
Serves 15 slices.

Directions

1
Prepare the dough: Dissolve the yeast in milk
2
Mix together the sugar, flour, and 1 cup of warm milk
3
Let it rise for 30 minutes
4
Add the eggs, salt, butter, and remaining flour
5
Knead until a smooth and firm dough forms
6
For the filling: Mix well all ingredients together
7
Divide the dough into two equal parts
8
With a rolling pin, roll out each portion of dough to a rectangle measuring 25 cm x 35 cm with a thickness of 1 cm
9
Divide the filling between the rectangles of dough and roll up each one like a croissant
10
Close the ends by folding them inwards
11
Place each pastry in an oiled baking dish, brush with egg mixture mixed with coffee
12
Let it rise until doubled in volume for 30 minutes
13
Bake in a hot oven (200°C) preheated for 30 minutes, or until golden brown
14
Serves 15 slices.