Sfoiadini

The doses are for 40 sfoiadini.

With flour, a pinch of salt and a little milk prepared a man quite soda; put it to rest in the refrigerator for 30 minutes.

Proceed then as puff-pastry dough by adding 150 g butter, spreading and folding the dough to book for seven consecutive times without resting intervals.

To put it back in the fridge work finished for another half-hour, then with a rolling pin roll out the pastry to a thickness of 3 mm.

Using two different diameter round molds (one of 5 and 10 cm) cut from the dough 20 large and 20 small disks.

Beaten with egg yolk beaten slightly and then overlay the small to the large: Sprinkle sugar, place on a greased plate, keeping them spaced a little, and usually put them already warm at a temperature of 180 degrees lasciandoveli for 15 minutes until they are thoroughly cooked and have purchased an intense burnt gold.

Serve cold.