For the dough:
1 kg of wheat flour
2 eggs
2 1/2 cups of water
200 g of butter, softened
1 tablespoon of salt
1 kg of butter (for greasing)
1 1/2 cups of wheat flour (for dusting)
For the filling:
1 can of condensed milk
1 can of heavy cream
1 1/4 cups of whole milk
3 tablespoons of cornstarch
1 tablespoon of grated lemon zest
For the dough:
1 kg of wheat flour
2 eggs
2 1/2 cups of water
200 g of butter, softened
1 tablespoon of salt
1 kg of butter (for greasing)
1 1/2 cups of wheat flour (for dusting)
For the filling:
1 can of condensed milk
1 can of heavy cream
1 1/4 cups of whole milk
3 tablespoons of cornstarch
1 tablespoon of grated lemon zest
Mix the first five dough ingredients until well combined, until a homogeneous dough forms
Roll out the dough to a 1x1 meter square and spread 250g of butter on top
Fold the dough twice in each direction, forming a small square
Let it rest in the refrigerator for 40 minutes
Repeat this process three more times until all the butter is used up
While the dough rests, prepare the filling: In a pan, combine all the ingredients and cook over medium heat, stirring constantly until it thickens
Remove from heat and let cool
Roll out the dough and cut into 8cm squares
Fill each square with a spoonful of cream in the center
Fold like an envelope to form a triangle and press edges together
Place on a baking sheet and bake in a preheated oven at 250°C
Once the pastry is golden, reduce heat to 150°C (low) until the pastries are lightly browned
Serving temperature: room temperature
Yield: 100 units.
