Time: 2 ore
Difficulty: elevata

A rustic filling for this strudel, a recipe that leads to Puglia with sausage and turnip tops. Delicious and elaborate for those who want to bring to the table a masterpiece.

Ingredients:
For the dough
250 g special mix for bread and pizza Molino Dalla Giovanna
250 g mix Molino della Giovanna great leavened
16 g yeast for gluten-free desserts
250 g of water
2 g of gluten-free xanthan gum
100 of egg whites

For the crayon
300 g of butter
For the filling
200 g gluten-free sausage
20 g grated parmesan 
1 whole egg
250 g turnip tops
100 g gluten-free rolled bacon
50 g caciocavallo cut into cubes
100 g gluten-free pizza mozzarella
20 g gluten-free breadcrumbs
1 egg to brush
sesame seeds

Time: 2 hours
Difficulty level: Difficult

Preparation:
Place the mixes, the xanthan, the yeast in a bowl or planetary and mix with a whisk to mix well all the ingredients.
Add the cold water and egg white, begin to knead until you get a smooth and smooth dough and let it rest covered in the fridge for 30 minutes.
In the meantime take the butter dough, close it in baking paper or film and beat it with a rolling pin in order to soften it, but without melting it. 
Roll out with the rolling pin until it forms a rectangle, refrigerate and rest for about 40 minutes.
After this time, on a floured surface, roll out with a rolling pin the first dough of flour, pull it up to form a rectangle. Place the butter dough in the middle of the dough and close it, folding the edges of the first dough.
Roll out the dough with a rolling pin, making delicate movements from the center upwards and from the center downwards, until you get a length of about 50 cm.
At this point fold the dough in three, like a small package and then put in the refrigerator to rest for 30 minutes.
After this time, resume the dough, pull it from the opposite direction to the one before and fold it in 4. Repeat the same operation two more times (a fold to 3 and a fold to 4), making the dough rest each time for about 50 minutes in the fridge.
Meanwhile, prepare the filling, clean the turnip tops, wash well, boil a pot with water to boil and blanch for 5-6 minutes, drain well and let cool. When they are very cold squeeze well and beat with the knife, then pour the vegetables into a bowl.
Add the sausage without the casing to the turnip tops, mix well with a fork until it is completely homogeneous, add the Parmesan cheese, cheese and breadcrumbs and stir with the help of a spoon.
Take up the puff pastry and divide it in half, spread a part of it until it forms a very thin rectangle, cover with the rolled bacon the base of the puff pastry, spread the sausage on the bacon, Add the sliced mozzarella and roll the pastry well on itself until it forms a tube.
Brush with egg, cut with a knife forming cuts and cover with sesame seeds, put in the oven preheated to 200# to cook for about 30 minutes. After the cooking time remove from the oven and leave to rest 15-20 minutes before serving.