This is not a pastry that will be remembered for its taste, although the basic recipe could be spiced up a little bit and used for dipping. It's rather a decorative piece of history on the Easter table, that's easy and quick to bake.
3 medium eggs
about 230 -250 g 00 grade flour
pinch of salt
Preheat the oven to 210 C.
Mix the ingredients and knead into a smooth, not too soft dough. Divide into two equal pieces, cover them and leave to rest for 15 minutes.
Roll out each piece into roughly 15 x 30 cm rectangular and make a slit in the middle of both short sides. In the same manner make slits on one of the long sides just above imaginary middle line ( see pictures below), then place it over the uncut half. Relax the pastry and bend it into a horse shoe shape first, then slowly bring the ends together to make a full circle. Press the ends together with a bit of beaten egg white.
Dust a baking sheet lightly with flour, place the" Tiaras" and bake until the crown raises and the pastry becomes lightly brown in colour, about 20 minutes.
Make sure that the middle is well baked, so it can hold the shape, although it will go slightly down when it cools.