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Sugar and Cream Pies
Sugar and Cream Pies
These pies have a creamy, orange-scented, coconut-cream filling.
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.
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