No. 1568 — Smetannik: Sour-Cream and Jam Pastry
English historical translation of Molokhovets recipe No. 1568 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare puff pastry No. 303 and roll very thin. Line the bottom and sides of a saucepan or mould.
For filling combine one and a half glasses jam without syrup, three quarters glass ground almonds moistened with milk to thick porridge, one zolotnik cinnamon and three spoonfuls very fresh sour cream mixed with a yolk.
Mix thoroughly, pour into the pastry shell, cover with pastry and bake. Cherry or raspberry jam is preferred.
Alternatively, the author suggests lining the mould with slices of white or fine black bread as in No. 1569.
To provide
For pastry: 2 glasses flour and ½ pound butter 1½ glasses jam | ¼ pound almonds 2 teaspoons cinnamon 3 teaspoons sour cream and 1 yolk |