Offelle Mantovane

The quantities are for 15 offelle

To make the dough, pour the flour onto the work surface, mix in the powdered sugar and make a well; add the softened butter and the 2 egg yolks, working the ingredients quickly

Form the dough into a ball, wrap it in a sheet of greaseproof paper and place it in the least cold part of the refrigerator for half an hour

Meanwhile prepare the filling

Sift the flour and potato starch into a bowl with 75 g of powdered sugar: add two egg yolks, 15 g of melted butter slightly warm and finally the two egg whites beaten until stiff peaks

After the resting time, roll the dough out to about 3 mm thickness and use a cutter about 8 cm in diameter to cut out discs

Place a little filling on each, brush the edge of each half-disc with beaten egg white, then fold the dough in half to form half-moon shapes

Press the joining point well so the filling does not leak during baking: place the offelle on a buttered baking tray and bake in a preheated oven at 180°C for 35 minutes

Serve them warm or cold dusted with powdered sugar