How to make
Sift the flour into a bowl and mix with the salt and sugar. If dry yeast is used, it is also mixed with the flour. The presence of yeast in the dough will not be felt, because it is a small amount to make the pastries softer, not to make the dough rise. You decide whether to add it or not.
Make a well in the middle and pour in the milk, water, oil, vinegar and lightly beaten 1 egg + the egg white of the second.
Knead a smooth and elastic dough on a floured surface. When it is ready, cover it with a towel or plastic wrap to rest for 30 minutes. Divide into 10 small balls and roll each into a very thin crust, constantly flouring the counter and the dough so that it does not stick to you.
Spread each rolled out crust liberally with melted butter mixed with oil. Fold in two, spread again with the fat and distribute from the filling with crushed cheese and egg.
Twist and pull the ends to elongate the strip, then roll it up like a horseshoe.
Arrange the shaped pastries in two trays covered with baking paper or greased. Leave them to rest for 15 minutes and brush with a yolk beaten with a little water.
Bake at 360°F (180°C) in a preheated oven until golden brown and eat warm for breakfast.
Enjoy your meal!
Homemade long horseshoe pastries are ready.
