Vol-au-vent alla nutella

Put about 350 g flour on a work surface, the fountain in the Center and pour in the slightly salty water.

By hand or with the mixer the dough vigorously into a homogeneous mixture that raggrupperete into a ball, to rest, after having engraved with a cross-cutting, for about 20 minutes.

Knead, but not for too long, the butter, previously worked up to make it soft, with 150 g of flour left and formed a rectangular cake.

Lay the first dough until thin dough and place the stick of butter; passed over the rolling pin with regular pressure being careful that the butter does not come out from the corners of the package and get a rectangle about 3 mm thick, which ripiegherete in three parts.

You rest the dough so obtained for about 30 minutes.

After this time, sprinkled with flour the Board and rolling pin, ristendete pasta, reflect it in three parts and let it rest again.

This operation, including rest, must be repeated in all six times.

Roll out the pastry to a thickness of 3 mm and with a pastry cutter, cut into 24 discs in half of them to cut another record, gaining 12 rings.

Place non-pierced in the Center on a greased plate, upside down compared to the cut, moisten the edge and put over pasta rings.

Bake at 180 degrees for about 20 minutes and just before cranking out brush with milk.

Stuffed the vol-au-vent with Nutella and dust with icing sugar.