First flatten the margarine and bring it to a thickness of 1 cm.

Put the flour, water and oil in the bowl of the planetary mixer and operate the planetary mixer at low speed.

Within 2 minutes you will have the dough ready. Pour it onto a pastry board, knead it for a few seconds then put it to rest in the fridge for 10 minutes.

Be careful, the margarine must not be too cold otherwise when you go to browse it will break and therefore it will not be good.

It’s best if the stick and margarine are the same temperature.

Roll out the dough in the shape of a rectangle about 1 cm high, practically you have to roll it out so that by placing the margarine on it, it can cover it completely. It must have the same height as the margarine.

With a rolling pin, preferably a steel roller, work the dough.

After having spread the dough, place the margarine in the middle and cover it with the edges of the dough, it must be completely covered. Now with the rolling pin, apply light pressure along the entire length of the dough and then roll it out without pushing too hard with the rolling pin.

Stretch it until it has a thickness of about 0.5cm and then take the edge at the top and bring it to about 2\3 of the length and then take the edge at the bottom and place it on top. In this way you will have obtained a fold of 3 layers. Repeat this operation 2 more times in this way you will have given 3 folds of 3.

Now let the dough rest in the refrigerator for 5 minutes.

Remove the puff pastry from the fridge and roll it out to a thickness of about 0.5cm. At this point, cut the puff pastry with cookie cutters and place it on a baking tray lined with parchment paper.

Stuff some shapes with pumpkin and some with friarielli, others with pumpkin cream and bake in a preheated oven in ventilated mode at 180°.

Five minutes before the end of cooking, add the scamorza cheese to taste and finish cooking.

Always serve while still hot.