Nutella-filled Sbriciolata

See the recipe by Irene Milito

Blog: Il Food Blog di Irene Milito

Ingredients
Molino Soncini Cesare gluten-free Shortcrust Pastry flour400g
butter, cut into pieces (fresh from the fridge)150g
sugar150g
Nutella150g
eggs2
vanilla1 sachet
cake yeast1 sachet

Ingredients for the filling/topping

Recipe:

Place the flour and butter pieces in the container of your Bimby (or other food processor), and work for 10 seconds at speed n.5; add the sugar, eggs, yeast and vanilla, and work for another 10 seconds at the same speed. Place half of the resultant mix in a cake mold, spread the Nutella over the top, and then close well with the remaining dough.
Bake at 180°C in a pre-heated oven for 15 minutes. Leave to cool before removing from the mold, and serve.

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