Cremonas with Pork

Mix the flour with the salt in a bowl. Add the yeast dissolved in warm water and the fat in the center.

Knead all the ingredients together to form a dough ball. Let it rest for about 20 minutes in a warm place.

Roll out the dough and fold it as you would for puff pastry. Repeat the kneading and folding process five times.

Roll out the dough to a thickness of 2 cm.

Mix the flour and margarine together.

Spread the filling mixture over half of the rolled-out dough. Fold the other half over the filling and seal the edges well.

Roll out the dough and fold it into three equal parts. Repeat the rolling and folding process two more times.

Let the dough rest for 30 minutes, then roll it out again to a thickness of 2 cm.

Cut strips of dough measuring 12 cm wide by 40 cm long. Spread margarine over each strip and sprinkle with flour.

Fold each strip lengthwise and then in half over itself. Make 15 cuts, each 1.5 cm deep, along the open edge of the folded dough.

Fold the dough and join the two ends to form a serrated crown shape. Let the dough rise for 15 minutes.

Bake in a preheated oven at 200°C (400°F) for approximately 25 minutes.

Cut the pork into strips measuring 1 cm wide by 4 cm long.

Clean and chop the green onions. Sauté them in a pan with butter, seasoning with salt and pepper. Remove from heat and keep warm.

In the same pan used for the onions, sauté the pork strips and combine them with the onion mixture.

Melt the blue cheese over low heat.

Add the mayonnaise and mix well.

Stir in the heavy cream until the sauce is smooth and well combined.