Oven-baked Madrid bartolillos

Ingredients

For the dough

• 1 cup wheat flour
• 1/2 cup water
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt

For the filling

• 1 cup pastry cream (store-bought or homemade)
• 1 beaten egg
• Powdered sugar, to decorate

Step-by-step preparation

1. In a large bowl, mix the flour, water, olive oil and salt until well combined.
2. Knead the dough for about 5–10 minutes, until smooth and elastic.
3. Cover the bowl with a damp cloth and let the dough rest for at least 30 minutes.
4. Preheat the oven to 200 °C.
5. Divide the dough into 8–10 equal pieces and shape them into balls.
6. Roll out each ball into a disc about 10–12 cm across.
7. Place a spoonful of pastry cream in the center of each disc.
8. Fold the dough in half to form a half-moon and press the edges to seal in the filling.
9. Place the bartolillos on a baking sheet lined with parchment paper.
10. Brush them with beaten egg and bake for about 15–20 minutes, until golden and crisp.
11. Remove from the oven and let them cool for a few minutes.
12. Dust the bartolillos with a little powdered sugar and serve.