Add all ingredients to the dough kneader and knead at low speed for approximately 5 minutes, plus 7-8 minutes at high speed. Dough’s temperature should be at 26-27°C. Cover the dough and leave it on the counter to rest for 10 minutes.

Filling: Add 100g of Bechamela and 300g of water to the mixing bowl and mix with the flat beater, until a homogeneous cream is formed. Add 200g of Gouda cheese, 100g of ham and 100g of bacon and incorporate them to the cream.

Traditional peinerli: Roll out a piece of dough until 1/2cm thick using either a rolling pin either a puff pastry roll out machine. Cut the dough in 8X11cm pieces and place the filling in the center using a piping bag. Fold the 2 pairs of corners to the center of each side and pass the peinerli in yellow traditional flour. Place the peinerli in a tray with baking paper, let them rest aside for 10-20 minutes, spray them with water and bake in a pre-heated rack oven at 200°C  (high) and at 170°C (low) for about 20 minutes.