Pastries stuffed with hazelnut cream

INGREDIENTS

• 520g (4 1/4 cups) of flour
• 110g (1/2 cup) of butter
• 6g (1 tsp) of salt
• 210ml (1 cup) of water
• Butter (soft)
• 100g of hazelnut cream
• 1 egg yolk
• Sugar

METHOD

1. In a mixing bowl add the flour and butter and start mixing with the fingers. Add the salt and water and mix with the spatula. When dough starts to form knead it with your hands to obtain smooth dough.

2. Split the dough into 4 pieces and make the balls. Roll out each ball to obtain the rectangle (about 40x10cm) and spread the soft butter.

3. Roll each one up and transfer to the baking dish covered with parchment paper. Cover with cling film and transfer to the freezer for 10 minutes.

4. After 10 minutes roll out each bun again and spread the butter again. Roll it up and transfer it to the freezer for 10 minutes.

5. After time has elapsed transfer the buns to the working surface and roll them out on a rectangle shape. Cut the edges with the knife and split each one into 4 pieces.

6. Spread the hazelnut cream on each piece and roll it to itself to obtain pastries. Transfer them to the baking tray covered with parchment paper.

7. Brush them with egg yolk and sprinkle each one with the sugar. Make the cuts with the knife.

8. Transfer pastries to the oven and bake at 190°C/374°F for 30 minutes.