Strawberries in Strawberry Butter with Mascarpone Pockets

For the dough: knead a dough from the ingredients, let rest for twenty minutes with the lid closed.

For the filling: mix all the ingredients well and leave to cool.

Divide the dough in half and, using a pasta machine, roll out two long strips of dough (90x15cm) one after the other. With a cookie cutter (five cm diameter) mark circles on one dough band (enough space between them).

Place a teaspoon of cheese filling in each circle. Brush the edges of the circles with egg yolk. Place the second pastry sheet loosely on top. Press the circles firmly until smooth. Cut out the dumplings with a second cookie cutter (seven cm diameter).

Place the dumplings in a sufficient amount of boiling salted water and cook for three to four minutes.

In the meantime, heat the strawberry liqueur, add the butter and cook for one minute.

Remove the dumplings from the water with a skimmer, drain and arrange on hot plates. Add the strawberries, halved or quartered according to their size, pour the strawberry butter over them and sprinkle with the pistachios.

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