2 1/2 cups of flour
3 1/2 teaspoons of active dry yeast
3/4 teaspoon of salt
1/2 cup of butter or margarine
3/4 cup of milk
Mashed Potato Filling:
2 3/4 cups of cooked mashed potatoes
juice of 1 1/2 lemons
3 tablespoons of unsalted butter
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 kg of peeled and chopped potatoes with centers removed
2 1/2 cups of flour
3 1/2 teaspoons of active dry yeast
3/4 teaspoon of salt
1/2 cup of butter or margarine
3/4 cup of milk
Mashed Potato Filling:
2 3/4 cups of cooked mashed potatoes
juice of 1 1/2 lemons
3 tablespoons of unsalted butter
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 kg of peeled and chopped potatoes with centers removed
Sift together the flour, yeast, and salt
Cut in the butter until the mixture resembles coarse crumbs
Add the milk and stir with a fork
Place on a floured surface
Fold and turn gently several times
Chill in the refrigerator
Open to obtain a rectangular sheet of dough; cut into 6 squares approximately 12 cm in size
Mashed Potato Filling:
Combine 2 cups of cooked mashed potatoes with 2 cups of water, juice of 1 lemon, and unsalted butter, cooking until the mixture reaches a smooth consistency
Combine the remaining mashed potatoes with the juice of 1/2 lemon, ground cinnamon, and ground nutmeg, then add the chopped potatoes
Place one portion of the potato mixture on each square of dough
Fold in the edges and close the corners at the top
Arrange these small cakes on a flat baking sheet
Pour the melted butter over the cakes and bake in a hot oven for 10 minutes
Reduce heat and bake in a medium oven for an additional 35 minutes
Serve 6 people
