Savoury pastries with fruit

Prepare rough puff pastry: intridete butter with flour then put the whole thing on the work surface and let the fountain.

In the Middle put the yolk, 70 g cold water and a salt pizzichino.

Knead quickly to do not heat too much butter, then do with the dough into a ball, wrap it in plastic wrap and let rest in a cool place for about 30 minutes.

After this time, put the dough on the work surface and pull it with a rolling pin, a sheet with a thickness of 2 mm.

Using a pasta cutter round fluted edge of 7 cm in diameter, cut out 30 disks with which rivestirete as many stencils for small pastries.

Place on one or more plates and then toss them in the oven at 180 degrees for about 10 minutes, then baked, put the small pastries and let them cool down.

If you don't have enough ramekins, make the operation 2 or 3 times.

Meanwhile, prepare the filling.

In a bowl mix the robiola stemperandola with milk.

Season with a pinch of Worcester and with a pinch of salt.

Peel the fruit: peel a kiwi fruit and cut into cubes.

Shelled a grappoletto white grape, rinse the beans and put them to dry on a tea towel or on a double sheet of kitchen paper: private ten strawberries of the petiole and pass quickly under running water, then drain, placing them next to the grapes.

Place cheese mixture in a pastry cloth pouch with a smooth nozzle, then spread it among the "pastries".

Garnish with fruit pieces prepared with grapes.

Serve right away, well placed on a serving dish, or keep them in the refrigerator, until ready to take them on board.

In any case, not preparateli with an advance greater than now, because the dough will become soggy inumidirebbe.

You can instead make the cakes the day before and stuff only when it is time to serve them, with the freshly prepared stuffing.