Chocolate burekas and mascarpone cheese cream

Preparation

1. Prepare the pears: In a medium saucepan boil the sugar with the water until the sugar is dissolved. Remove from heat, add the pears and wine and refrigerate for at least 12 hours. Remove the chopped pears from the syrup, dry them and set aside.

2. Prepare the dough: In a large bowl mix the flour, salt, egg and yolk. In a small bowl put the yeast and hot milk and stir until the yeast is dissolved. Add the yeast tincture to the flour bowl.

3. In a separate bowl, beat the butter and sugar in the mixer to get a puffy, light mixture, and add it to the flour bowl as well. Put everything together for about 5 minutes until you get a smooth dough, cover the bowl with a kitchen towel and refrigerate for at least 2 hours.

4. Preheat the oven to 180 degrees Celsius.

5. ON A FLOURED WORKTOP, ROLL OUT THE DOUGH INTO A SQUARE ABOUT 1 CM THICK, AND CUT IT INTO 7X12 RECTANGLES. CM.

6. Prepare the cheese filling: In a medium bowl mix the mascarpone cheese, the sugar, the cornstarch and the yolk. Add. Glass of mozzarella and mix well.

7. Assemble the burekas: Line a baking sheet with parchment paper. Take one rectangle of dough at a time and spread a thin layer of the cheese mixture on half of it. Sprinkle over pears and chopped milk chocolate, fold the rectangle in half, to cover the filling, and pinch on all sides to close. The resulting pocket is placed on the parchment paper. Repeat with all the rectangles of the dough.

8. In a small bowl mix the egg yolk with the water. Brush the dumplings gently with the glaze and sprinkle the rest of the mozzarella on top. Place in the oven and bake until golden brown in about 25 minutes. Serve hot.