Offelle valances
Instructions
The doses are for 15 offelle.
To make the dough on the work surface pour the flour, mix in the powdered sugar and the fountain, add the softened butter and the 2 egg yolks quickly working the ingredients.
Do with the dough into a ball, wrap it in a sheet of greaseproof paper and put it in the refrigerator less cold for half an hour.
Meanwhile, prepare the filling.
In a bowl, sift the flour and cornflour together with 75 g icing sugar: Add two egg yolks, 15 g of melted butter, tiepidissimo, and finally the two whipped egg whites in snow very firm.
Spent the time indicated go with pasta a sheet with a thickness of about 3 mm and stenciling with a diameter of about 8 cm made of discs.
They distributed a little stuffing, brush the rim of each medium disk with beaten egg, then fold the dough in half gaining halfmoons.
Press the joint so that the stuffing not cooking: place the bait ' offelle ' on a buttered plate and put them in the oven already warm to 180 degrees for 35 minutes.
Serve warm or cold, sprinkle with powdered sugar.
Ingredients and dosing for 4 persons
- 100 g of icing sugar
- 75 g of white flour
- 30 g of potato starch
- 30 g of butter
- 2 eggs
- 1 egg whites
- For the dough:
- 250 g of white flour
- 75 g of butter
- 50 g of icing sugar
- 2 egg yolks