S & I: Brioche or puff pastry dough, sweet egg cream filling. Finished with egg white wash. H & C: Sometimes also called Estrela (Star) or Hélice (Propeller). Its shape, a variation of the Trinitá, is created by cutting across a square of dough from each corner to the centre, creating four triangles. The filling is placed in the centre of the square and the triangles are alternately folded over the filling. It is finished with a round dough ‘lid’.