Pastel romano - Ciavattoni

Ingredientes

• 3 sheets puff pastry
• 6 tablespoons jam or hazelnut cream (your choice of jam)
• 2-3 tablespoons granulated sugar (or brown sugar if preferred)

Preparación

1. 1

   Gently roll out each sheet then place the sheets one on top of the other. (My sheets were 14×20 inches / 34×51 cm). Make sure to seal the edges together. Roll up tightly from the short end. Cut into 6 even slices.

2. 2

   Sprinkle a flat surface with granulated sugar. Place one of the slices, turning to cover each side with sugar. With a rolling pin, roll each slice into an oval shape (6.75 x 4.75 cm x ⅛ thick).

3. 3

   On the bottom side of every oval place 2 heaping teaspoons of either jam or hazelnut cream and gently spread a bit. Bring the top side of the oval over to cover the filling, seal the edges well (by dipping your finger in water and closing the edges well). Place on a parchment paper lined baking sheet.

4. 4

   Pre-heat oven to 375F/190C.

5. 5

   While the oven is pre-heating chill the pastries. Bake for approximately 25 minutes or until golden brown and puffed. Let cool on a wire rack until warm or room temperature. Enjoy!