INGREDIENTS
450g flour 2 eggs (1 whole egg and 1 egg white for pastry, and 1 egg yolk to brush on top) 200g butter 120ml milk 120g sugar 1 tsp baking powder 3g vanilla powder Pinch of salt
Filling:
250g cream cheese 60g sugar 1 egg 1 tbsp corn starch 3g vanilla
METHOD
Mix the flour with baking powder, vanilla powder, pinch of salt, sugar, and mix. Add a stick of cold butter, cover with flour and grate. Mix well with your hands. Make a hole in the middle of the flour. Mix one egg and one white and pour it into the flour. Add milk and mix well.
Massage the dough into a rectangle. Wrap in cling film and refrigerate for 20 minutes.
Divide the rectangle into 12 pieces, forming a ball. Use the roller to flatten and form a circle. Cut them into 4 without reaching the center, forming 4 triangles.
Mix cream cheese with vanilla, an egg, corn starch and sugar. Place a little of the mixture in a triangle of the dough. Cover with the other end of the pastry, diagonally. Cut four thin strips into the other two triangles. Twist and fold each strip over the filled section of the dough, alternating to make a braid effect. Press along the edges to seal.
Mix the egg yolk with a little milk and brush over each pastry.
Bake for 25 minutes at 180ºC (356ºF).
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