POCKETS
Ingredients
- LA SFOGLIA 1000g
- Water 500g
- CRYSTAL SFOGLIA-CROISSANT 700g
Preparation
Place the water and La Sfoglia mix in a mixer and knead until a smooth and elastic dough is obtained. Let the dough rest, covered with plastic wrap, for about 15 minutes. Roll out the dough with a sheeter and incorporate the margarine. Give one single fold and one double fold. Let the dough rest in the refrigerator, covered with plastic wrap, for 60 minutes. Give another single fold and another double fold. Let rest again in the refrigerator for 30 minutes before use. Roll out the dough, brush with water, and sprinkle with granulated sugar. Roll up and cut slices 2 cm wide. Roll out with a rolling pin, fill with Hydrated Cream as desired, and fold to form a half-moon. Bake at 200°C for 10–15 minutes.
