Place all the ingredients in the mixer bowl. Knead for 2 minutes at low speed and 6-7 minutes at high speed until an elastic dough develops.

Let the dough rest for 30-40 minutes.

Divide the dough into the desired weight (150-250g), depending on the snack.

Add the filling to the dough.

Place on a baking tray and let them rest at room temperature for 15-20 minutes or in a proofer for 10 minutes with slight humidity (30%).

Bake at 220-230°C with minimal steam for 15-25 minutes, depending on the dough size.

For a crispier crust, brush the snacks before baking.