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STUFFED PASTRY #shorts
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INGREDIENTS (12 PIECES)
1 puff pastry sheet
Filling of your choice as needed (we used apricot jam)
For the surface:
1 egg yolk
1 tablespoon of milk
METHOD
Unroll the puff pastry sheet and cut it into 12 squares of 8 cm each. Divide the square into 4 parts and cut ¼ of it. On the opposite side, put a little bit of filling and cover it with the remaining square. Then, cut 6 strips and weave them together, covering the filled square. Seal well to prevent the filling from coming out or the edges from opening. Place the pastries on a baking sheet lined with parchment paper, brush the surface with egg yolk and milk, and bake in a conventional oven at 340°C (170°C) for about 20-25 minutes.
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