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Mexican Rondo
Mexican Rondo based on SonPulse Mexican
Servings
48
pieces
Ingredients
Laminated dough:
500
g
Flour
400
g
Laminating- butter or margarine
260
g
Water approx.
5
g
Salt
Filling:
1.100
g
SonPulse Mexican
110
g
Water
Decoration:
Egg wash
Corn decoration
Working method
Make laminated dough.
Mix SonPulse Mexican with water.
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.
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.
Notes
Tip: use plant-based margarine and use water instead of egg wash for vegan snacks