Ingredients:
Massa
1 cup wheat flour (tea)
3 tablespoons unsalted butter
2 tablespoons of oil
3 eggs
1 tablespoon chemical baking powder
1 pinch of salt
Filling
1 can of MOÇA® Milk
200g cooked chickpeas
4 excited
1 tablespoon wheat flour
1 cup (tea) granulated sugar
1 tablespoon butter
half a teaspoon of vanilla essence
100g skinless almonds, roasted and chopped
Assembly
frying oil
2 tablespoons of sugar for sprinkling
2 tablespoons cinnamon powder for sprinkling
wheat flour for sprinkling
Preparation mode:
Massa
In a container, add the wheat flour, butter, oil, eggs, yeast and salt and knead well with your hands until you get a homogeneous dough. Let it rest.
Filling
In the blender, beat condensed milk, chickpeas, egg yolks and flour. Reserve. In a pan, put the sugar and water and bring to a low boil until you get a thin syrup. Add the reserved condensed milk mixture, butter, vanilla and almond.
Stir non stop until you disgrace from the bottom of the pan. Remove from heat and let cool.
Assembly
Roll out the dough in a very thin thickness on a surface sprinkled with wheat flour, cut squares or circles of dough.
Place the stuffing in the center and close, pressing with a fork or trimming with a spool to form pasties.
Fry them in very hot oil until they are lightly golden. Drain the pastries on absorbent paper, transfer them to a container sprinkle with sugar and cinnamon. Serve next.