Preparation

Cut the puff pastry into square-shaped fragments of 9 cm x 9 cm.
Cover a half of each square with Lauretta orange 50% filling, leaving about 1 cm at each margin.
Fold the sides, covering the filling with pastry. Press the sides with a fork.
Cut small notches the top surface with a knife and cover the cookies with smeared yolk.
Bake for 18-20 minutes at 200°C.