Ingredients:
- 300 gr. Ruggeri Spelt Flour
- 100 gr. granulated sugar
- 100 gr. butter
- 2 eggs
- 1/2 sachet baking powder
- 1 pinch of salt
- apricot jam (or to your taste)
- a cup of milk
- powdered sugar
Preparation:
In a saucepan, melt the butter over a very low heat and add the sugar.
On a pastry board, arrange the flour in a fountain shape, make a hole in the center and pour in the eggs,
starting to knead, then add the melted butter with the sugar and finally the yeast.
Work the dough until it becomes soft and smooth; wrap the resulting dough in the
cling film and leave it to rest in the fridge for about 30 minutes.
Once the time has passed, take the dough and roll it out with a rolling pin until it is 1 cm thick.
thick and cut out round discs, using the special ravioli tool,
or, make a round shape with a glass.
Fill each disc with jam, fold it over itself and seal with the prongs.
a fork, if you don't have a ravioli mold.
The important thing is to seal the edges well, so that the liquid doesn't leak out during cooking.
jam.
Brush with milk and bake at 180° for 15/20 minutes or until golden brown.
they will be slightly golden on the surface.
Once cooked, take them out of the oven, let them cool and sprinkle with icing sugar.
Happy preparation!
