Cakes from puff pastry stuffed with sweet fillings.
recipe,photo-recipe,puff pastry,random jam,Pastry
No. of servings
|pudding powder different flavors||0||oz||gram|
|semi skimmed milk 1,5%||0||tsp||litre|
1. Preparation of dough
puff pastry 1.1 lb (500 g)
Roll puff pastry out to adequate thickness (it must not be thick, nor thin and so breaking) on a floured board. Cut the rings with diameter of cca 10 cm with cookie cutter. Flattened dough can be also cut with pastry wheel cutter, eventually with knife into the even squares of 10 x 10 cm.
To your taste choose flavour of custard powder (chocolate, vanilla, caramel...). Cook thick custard from milk, sugar and custard powder. We cook thick custard by adding custard powder into the half quantity of milk declared on package. Thick jam can be used as another filling.
Place adequate amount of custard filling or jam on cut rings, squares. Fold the dough, push the edges properly so it holds filling inside.
Put baking paper on baking tray, place fornetti on, brush with beaten egg.
Bake in preheated oven at high heat cca 10-15 minutes. After removing from the oven, sprinkle still warm fornetti with icing sugar.