Serves: 4-6 people Difficulty ': Media Preparation time: 1 hour + 1 hour rest INGREDIENTS 300g. more flour 'roll out the dough for the 180gr. salt butter cream candies in syrup or fresh fruit 20g. sugar (optional) essential stencils flower-shaped or round -------------------------- procedure available in the flour on a pastry board, place the center 150gr.
of softened butter into small pieces, sprinkle with little salt and start working the ingredients, adding enough water to get a fairly consistent and elastic dough. Make it a stick, which will leave for 1 hour, wrapped in a cloth. If you want to slightly soften the dough, you can add, during processing a small amount of sugar (about 20g)..
After the indicated time for rest, resume the dough, place on floured surface and roll it out into a sheet, not too thin. Raise it with your hands or a rolling pin and put it over the buttered molds, which you have provided, quite close together on the work surface. Press the dough with a rolling pin, so it will be cropped, so pressatela with the tips of his fingers inside of the molds and prick with a fork.
Bake one or more 'times for 15 to 20 minutes on medium heat, aligning the molds on a baking tray. Turn out and then the queen scallops on the work surface and let cool. Meanwhile whip the cream and prepared fruit, pared and if 'fresh and drained if and' syrup, cutting it, eventually, into small pieces (small fruit can not 'remain whole).
These ingredients are stuffed scallops, to your own taste, even with candied fruit. 
of softened butter into small pieces, sprinkle with little salt and start working the ingredients, adding enough water to get a fairly consistent and elastic dough. Make it a stick, which will leave for 1 hour, wrapped in a cloth. If you want to slightly soften the dough, you can add, during processing a small amount of sugar (about 20g)..
After the indicated time for rest, resume the dough, place on floured surface and roll it out into a sheet, not too thin. Raise it with your hands or a rolling pin and put it over the buttered molds, which you have provided, quite close together on the work surface. Press the dough with a rolling pin, so it will be cropped, so pressatela with the tips of his fingers inside of the molds and prick with a fork.
Bake one or more 'times for 15 to 20 minutes on medium heat, aligning the molds on a baking tray. Turn out and then the queen scallops on the work surface and let cool. Meanwhile whip the cream and prepared fruit, pared and if 'fresh and drained if and' syrup, cutting it, eventually, into small pieces (small fruit can not 'remain whole).
These ingredients are stuffed scallops, to your own taste, even with candied fruit.
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