Oatmeal filled pastry

from Rigoni di Asiago, Nocciolata, Sweet
  • Level
  • Duration
    10 min. (Preparation)
    20 min. (Cooking)
  • Portions


  • 100g oatmeal
  • 100g flour
  • 50g semi-salted butter
  • 1 tsp maple syrup
  • 150g Nocciolata Dairy Free


Soften the butter. Stir together oatmeal, flour, softened butter and maple syrup.

Butter a rectangular backing tray and fill it with a little more than half of the dough. Press the dough down. Spread Nocciolata Dairy Free above. Crumble over the remaining dough.

Bake for 20 minutes at 200 degrees. Let cool and cut into squares.

Credits: @ Floriane’s Kitchen


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