Ingredients:
For the dough:
- 135cc of water.
- 7g of salt.
- 250g of flour.
- 170g puff pastry margarine.
For the filling and decoration:
- Dulce de leche, quantity necessary.
- black coverage, as needed.
- Sugar icing, cntidad necessary.
Preparation:
Put flour and salt on the table, and place the margarine, cut into medium cubes in the center. Mix without giving work.
Formnar a crown, and add water until the dough together.
Roll out the dough into rectangles and let it rest for 5 minutes. Then stretch it until about 1cm thick.
Divide dough into 4 pieces and above 1 of 2. After over 4 on 3. Finally, up 4 on 1. Then closed in book form. This operation is called back twice.
Turn the dough. Return to stretch the dough into effect reverse earlier. Repeat the operation 4 times, always respecting the time-outs.
Assembly: Roll out the dough
to around 4mm. Cut 2cm wide strips. Line a small cannon metal. Stowed on a plate.
Brush with beaten egg. Place in the oven and cook between 210 and 220 ° C, according to the measures of the piece. Cool and unmold.
Decoration: Place
dulce de leche in a sleeve and fill the small cannon. Cover them with black for bathroom d chocolate pastries. Sprinkle with powdered sugar.
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