INGREDIENTS FOR THE SFOGLIA:
270 g of soft wheat flour
30 grams of instant coffee
3 Eggs
INGREDIENTS FOR THE FILLING:
Taleggio 150 gr
Asiago 150 gr
Mascarpone 150 gr
Salt Pepper
PROCEDURE:
Make a well in the flour, dissolve the instant coffee in very little water and add it together with the eggs to the well and knead until you obtain an elastic and airy pastry.
In a bowl, place the Asiago cut into pieces, the Taleggio and the mascarpone.
Season with salt and pepper and mix.
Roll out the pastry a little thin, cut into 6 cm squares, fill with the cheese filling and close the parcels.
