|4 plates||Leaves dough|
|60 g||Mascarpone Fresh Cheese|
|0,25 packet||Orange peel aroma|
|1 tbsp||Cut leek|
|Pepper & Salt|
|10 g||Condensation Milk|
For asparagus in leaves dough first peel asparagus and halve. Boil water, sugar, butter and salt in a saucepan. Let the asparagus simmer at medium temperature for 15 minutes. Pour into a sieve. Cool with cold water. Drain very well. Defrost the leaves of the dough. Roll out each panel on a lightly floured work surface into a 20 x 18 cm rectangle. Mix the mascarpone with the orange aroma. Cut leek into small pieces and stir in. Season with salt and pepper. Spread 1 tsp mascarpone on each 3 sheets of dough rectangles. Leave an edge of 1 cm free all around. Spread the asparagus on it. Separate egg. Coat the edges of the dough with egg white. Fold the short sides over the asparagus. Then lay the long sides over them and roll them up firmly. Place on a tray covered with baking paper. Prick the leaves of the dough several times. Cut long strips from the fourth sheet of dough. Coat with egg white and knot around the pockets like a ribbon. Whisk egg yolk with condensed milk. Spread it over the leaves of the dough. Preheat baking oven to 225° C. Bake the baking tray on the middle shelf for 25 minutes.