Cooking Time
10 mins
Total Time
20 mins
To
10

Preparation

  1. For the filling, place a pan on the heat with water, sugar, orange zest and cinnamon stick. Let it boil until it reaches the pearl stage.

  2. Add the puréed grain and let it boil for 3 minutes, stirring constantly. Remove from heat and let cool. Add the beaten egg yolks and heat again, stirring constantly until it thickens. Remove and let cool.

  3. For the dough, mix the flour with the butter and salt in a bowl. Add the egg and water, little by little, kneading well. Cover with a damp cloth and let it rest for 20 minutes.

  4. On a table, sprinkle with flour, and roll out the dough thinly. Using a pastry cutter, cut rounds measuring 10 cm in diameter. Place a tablespoon of the filling in the center of each round and brush with the beaten egg around it. Fold the dough in half and press down with your fingertips.

  5. In a frying pan with hot oil, fry the raisins and drain on absorbent paper.

  6. In a bowl with sugar and cinnamon, pass the sour grapes while they are still hot. Decorate with strands of eggs and wild fruits.