1 Stir a tablespoon of sugar with yeast and 3 teaspoons of warm milk in a small bowl, sprinkle a little flour over that. Leave the bowl in a warm place for 15 minutes to grow a leaven. Separate the egg whites from the yolks and whip it hard, with a pinch of salt.

2 Sift flour and put the leaven in its midst, whipped yolks, milk, lemon peel. The lemon essence and whipped egg white at the end. Stir everything well until you make a dough that that you let rise in a warm place for about an hour.

3 Spread a sheet of about 5 mm thick, from which you cut squares of about 8 cm. Put in the middle of each square one tablespoon of stuffing, coat the square edges with egg whites and bring the corners of the square in the middle, pressing them.

4 Brush them with egg yolk mixed with 3-4 tablespoons of milk and bake at 180 degrees 30-35 minutes.

Powder them with caster sugar.