Malt Rose

Place the flour on a surface and make a depression in the center

Add the butter, egg, water, and salt

Mix these ingredients with a spoon and gradually add the flour, mixing well

Mix well

Knead thoroughly, cover, and let rest for 15 minutes

Roll out the dough to a thin sheet on a floured surface

Cut out circles of 7 cm in diameter, making four cuts without reaching the center

Place two cut-out dough circles on top of each other, alternating the cuts

Heat the vegetable oil in a pan and fry the "flowers" of dough, gently pressing the center with a wooden spoon and moving it lightly from side to side

Fry both sides until golden brown

Remove the dough with a slotted spoon and place on absorbent paper. Reserve

Make the filling: sauté the onion and garlic in olive oil until caramelized

Add the tomato puree and shrimp, cook with the lid on high heat until boiling

Reduce the heat and simmer for 15 minutes

Add the flour and lemon juice, season

Cook stirring occasionally until the mixture thickens

Remove from heat, pass through a food processor (or liquidizer) until smooth

Place in a refrigerator, cover with plastic wrap (adhered to the mixture) and let cool

Place in a bag with a large pineapple-shaped opening and fill the cavity of the dough flower

Serve at room temperature

Yield: 33 units

Calories per unit: 81

Note: To simplify, roll out the dough on a pasta machine.