Search

Mexican Rondo

Mexican Rondo based on SonPulse Mexican
Pieces 48 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