Truffle-Filled Cookies

1/ Wash the cauliflower and cut it into florets. Cook the cauliflower in a mixture of water and milk for about 20 minutes over low heat. When the cauliflower is cooked, blend it into a thick purée using a blender. Season with salt and pepper, then add the Tartufata. Mix well and adjust the seasoning if necessary. Let cool.

2/ Brown the strips in a skillet with a drizzle of oil. The strips should be crispy and nicely browned on both sides. Let them cool, then cut the largest pieces in half. Let them cool completely.

3/ Cut 16 strips of brick pastry, about 5 cm wide and 15 cm long. Place them under a dish towel so they don't dry out.

4/ To make the crispy pastries, place a strip of brick pastry horizontally on the work surface. Place a small teaspoon of mashed potatoes, followed by a piece of shredded meat, on the lower left corner of the strip (spread the mashed potatoes in a triangular shape if possible). Fold the bottom corner up diagonally to form a triangle (the left outer edge should be aligned with and overlapping the top edge of the strip). Repeat the process in the opposite direction, starting from the top left corner (which should align with the bottom edge of the strip), and so on.

5/ Fry the crispy treats in a skillet with a generous amount of sunflower oil. They should be golden brown and perfectly crispy! Enjoy them right away!