Sugar and Cream Pies

Instructions

• • To make the dough, sift the flour with the yeast in a deep pot. Make a hole in the centre and add the mixture of egg yolks, melted Lurpak Butter, PUCK Thick Cream, lemon zest, well-scrambled egg whites and salt. Mix the ingredients and knead them well. Put the dough in the fridge for an hour.
  • To make the filling, put PUCK Cream Cheese Spread in a deep bowl and add the orange zest, sugar, and blossom water to it. Mash the ingredients and add the egg. Mix well using the whisk.
  • Cut the pastry dough into two halves. On a floured surface, roll out the two halves of dough to about a 2 mm thickness.
  • Use a pastry cutter with a diameter of 10-12 cm to create circles.
  • Put one spoon of stuffing in the centre of each circle. Moisten the edges of the dough using a water-moistened brush.
  • Put the pies on a textile napkin for 40 minutes, then fry them in oil and leave them to dry on a paper napkin. Sprinkle sugar on the pies and serve.