Stuffed Paglierina


  • 2 Paglierine
  • Walnuts
  • 2 spoons of raisins


  • 1

    Cut the Paglierine in half, fill with the raisins and walnuts. Warm a non-stick saucepan and, when it is hot, place then in it and cook for a few seconds, until the surface melts.

  • 2

    If you like, you can also bake them in a preheated oven at 180°C for five minutes, wrapped in foil. 

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