Sweet and filled Tortelli 

For the short pastry:

400 g flour 00

250 g butter

180 g sugar

4 egg yolks

1 teaspoon of vanilla extract

A pinch of salt 

For the filling: 

100 g Gentilini Osvego with chocolate

60 g sugar

50 g chocolate drops

3 spoons of Maraschino

40 g milk

1 teaspoon of lyophilized coffee

Icing sugar as needed 

Create a fountain with the flour and put in the center the diced butter, sugar, vanilla extract and salt. Knead by hand on a pastry board or in a bowl, crumbling the butter between your fingers trying not to heat it too much, then add the egg yolks and work the dough quickly. Form a rectangular stick and not too often, so the dough will cool faster, wrap it in film and let stand for at least 2 hours in the refrigerator (even better for one night). 

To prepare the filling minced with a mixer the Osvego chocolate Gentilini until it becomes almost a flour. Heat the milk, add the instant coffee and let it dissolve completely (you can also add a small coffee if you do not have soluble coffee). Add the chopped biscuits, sugar, chocolate chips, Maraschino and milk flavored with coffee in a bowl, with a spoon stir until you get a rather dense and compact mixture (if it remains a little crumbled add a little more milk). 

Spread the pastry to a thickness of y2 cm. 28 Reshuffle the cuttings until finished. Place a teaspoon of mixture in the center of each circle of dough close in half by making a slight pressure with your fingers. Using the tines of a fork seal the edges of the tortello and place it on a plate covered with parchment paper. Bake at 170 degrees for 15 minutes or until lightly browned. Bake, let cool and then place on a grill to cool completely. Sprinkle with powdered sugar before serving.