Materials:
- 2.5 cups flour
- 100 g butter
- Half tea glass sunflower oil
- Half tea glass yoghurt
- 1 tea glass of powdered sugar
- Half a packet of baking powder
- Half pack of vanilla
- For tween filling
- Half kg of carrots
- 1 cup coarsely ground walnuts
- 1 tea glass of granulated sugar
- 1 teaspoon cinnamon
Preparation of:
- Take the ingredients required for the dough in a deep bowl, mix them and knead well.
- Cover the dough and let it rest for 30 minutes.
- Grate the carrots and add them to the pan.
- Sauté on medium heat for 2-3 minutes and add granulated sugar.
- After the sugar melts and the carrots soften, add the walnuts and cinnamon, remove from the heat and mix well.
- Let it cool.
- Put the cooled mixture in a strainer and let the water drain.
- Cover the plate with paper towels and let the mixture sit for a while to absorb the remaining water.
- Place the dough on the floured counter and roll it out to half an inch thick using a rolling pin.
- Spread the carrot mixture on it, wrap it in a roll shape and slice it into half finger thick slices.
- Place on a tray with greaseproof paper.
- Bake in a preheated oven at 160 degrees for 20-25 minutes.
- Serve after resting.
Bon Appetit!
