INGREDIENTS
- 2 round puff pastries
- 75g of pine nuts
- 4 tablespoons of arrabiata sauce Sur le Sentier des Bergers
- 1 egg yolk for gilding
RECIPE PREPARATION
- On a puff pastry spread 4 tablespoons of arrabiata sauce and sprinkle with pine nuts.
- Recover everything with the second puff pastry.
- Using de glass, make a circle in the centre of the dough.
- Cut the dough into 4. Then cut each quarter into 6 and twist.
- Drap it all with an egg yolk.
- Bake at 180 ° for 25 min.
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INGREDIENTS
- 2 round puff pastries
- 75g of pine nuts
- 4 tablespoons of arrabiata sauce Sur le Sentier des Bergers
- 1 egg yolk for gilding
RECIPE PREPARATION
- On a puff pastry spread 4 tablespoons of arrabiata sauce and sprinkle with pine nuts.
- Recover everything with the second puff pastry.
- Using de glass, make a circle in the centre of the dough.
- Cut the dough into 4. Then cut each quarter into 6 and twist.
- Drap it all with an egg yolk.
- Bake at 180 ° for 25 min.
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