SOUR CHERRY PUFF PASTRY PIES

Ingredients

For the pastry:

300 g Extra white flour type 400
125 ml of mineral water
2 tablespoons oil
a pinch of salt
150 g butter or margarine

For the filling:

200 g frozen cherries left to melt
1 tablespoon starch
3 tablespoons sugar
1 teaspoon vanilla extract
a pinch of cinnamon

12

90

PREPARATION

First knead the dough with the flour, mineral water and salt Roll out a rectangular shape from the dough and coat it with half of the butter or margarine. Roll out the dough by forming a cube and leave it in the freezer for 20 minutes to harden. Roll out the dough into a rectangular shape 1 cm thick. Apply the other half of the margarine or butter and fold the dough back into a cube. Leave for 20 minutes in the freezer to rest. During this time, mix the ingredients for the filling (cherries, starch, sugar, vanilla and cinnamon). Roll out the dough and cut into heart-shaped pieces with the help of a cake mould. In the middle of each second formed heart, cut a small circle or small heart with a smaller mold. Place the filling in the middle of the hearts without holes. Cover the heart with an already formed hole and press the ends with a fork. Place the prepared heart-shaped pastries in a paper-lined pan and bake for about 15-20 minutes at 180 degrees.

CHICKEN SALTIMBOCCA FOCACCIA

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400 g Extra white flour type 400 1/3 fresh yeast pinch of salt 2 teaspoons sugar 250 ml lukewarm milk 1 egg

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1kg Extra white flour type 400 500ml milk 40g yeast 200ml cooking oil 100g sugar 1 small teaspoon salt

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For the biscuit crust: 200 g blended Cookies with cocoa and chocolate pieces 70 g softened butter 2 tablespoons sugar For the chocolate mousse: 225 g of cooking chocolate cut into pieces 55 g butter 3 eggs (separate the whites from the yolks) 55 g powdered sugar 375 ml sweet cream For decoration: chocolate chips

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225 g Extra white flour type 400 1 pack baking powder 150 g butter 140 g sugar 2 eggs 100 ml of milk candied fruit if desired

8-1060