Nutella-filled Sbriciolata

See the recipe by Irene Milito

Blog: Il Food Blog di Irene Milito

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

Ingredients for the filling/topping


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.


Leave a comment


Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.