Shortcrust tortelli filled with jam and Nutella

INGREDIENTS FOR 55 TORTELLI
500 g flour
180 g sugar
180 g butter
3 eggs
Half a sachet baking powder
1 pinch salt
1 lemon, grated zest only
In a processor, or bowl for hand mixing, I combine flour, sugar, salt and half a sachet baking powder.

I add butter in pieces and grated lemon zest.

I process for a few minutes.

I add the whole eggs.

I turn the crumbly mixture onto the board.

I work quickly into two blocks, wrap and refrigerate for about 1 hour.

After resting, I briefly work one block and roll to about half a cm thick.

I cut discs with a food ring.

I chose fillings of orange and apple, fig, apricot and plum jams, Nutella and chestnut cream prepared this summer.

I place a disc in my wonderful tortelli mould; without one, fold and seal with a fork.

I add a teaspoon jam or Nutella.

I close, pressing lightly.

I prepare all the tortelli using the second block too, or freeze it.
I put them on a parchment-lined tray.

I bake at 180°C for about 10/12 minutes, remove, let cool a little and dust with icing sugar.

Store in closed tins, or make little gift bags for friends.