Instructions

1. In a large bowl, combine the all-purpose flour and softened unsalted butter. Mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
2. Gradually add water and knead the dough until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
3. While the dough is resting, prepare the filling. In a saucepan over medium heat, combine the granulated sugar, maltose, and powdered milk. Stir continuously until the sugar is completely dissolved and the mixture is smooth, then remove from heat and let cool slightly.
4. Preheat your oven to 350°F (175°C).
5. After resting, roll out the dough on a lightly floured surface to about 1/8 inch thick. Use a round cutter to cut out circles, approximately 3 inches in diameter.
6. Spoon about 1 tablespoon of the filling into the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges to seal tightly. You can crimp the edges with a fork for a decorative touch.
7. Place the filled cakes on a baking sheet lined with parchment paper. Brush the tops with beaten egg yolk for a beautiful golden finish.
8. Bake in the preheated oven for 30 minutes, or until the tops are golden brown and the cakes are puffed up.
9. Remove from the oven and let cool on a wire rack before serving.