Mexican Rondo
Mexican Rondo based on SonPulse Mexican
Pieces pieces
Ingredients
Laminated dough:
- 500 g Flour
- 260 g Water approx.
- 5 g Salt
- 400 g Laminating butter/laminating margarine
Filling:
- 1100 g SonPulse Mexican
- 110 g Water
Decoration:
- Egg wash
- Corn decoration
Working method
- Make laminated dough.
- Mix water with SonPulse Mexican.
- Rol out the dough on 37 cm wide and 2 mm thickness.
- Cut strokes of 12 cm wide.
- Pipe the SonPulse Mexican on the strokes and fold this in.
- Brush with egg wash and decorate with corn decoration.
- Cut at 5,5 cm (approx. 45 g).
- Allow sufficient rest.
- Bake approx. 25 minutes at 180°C.
Tip: use plant-based margarine and use water instead of egg wash for vegan snacks
