1 kilogram of wheat flour
2 egg yolks
3 cups of brine, almost full
1 kilogram of wheat flour
2 egg yolks
3 cups of brine, almost full
Mix the dough ingredients and work them well
Leave to rest for 1 hour in the refrigerator, covered with plastic wrap
On a table, cover with a towel with tacks
Open the dough on the towel with your hands
This job must be done slowly and with great care
Next, cut into squares of 15 cm each
Fold, joining two ends in diagonal
Place a egg filling that should be well consistent in the middle
Roll up and fold the ends
Place the pastries in a baking dish and let them dry
Dust with a little melted butter on top of the pastries and bake in a hot oven for 7 to 9 minutes
When removing from the oven, sprinkle with confectioner's sugar
