The 1901 Cookbook Archive
No. 1883 — Vertuta: Greek Rolled Nut Pastry
English historical translation of Molokhovets recipe No. 1883 from the 1901 Russian cookbook, retaining original methods and measures.
Knead a firm dough from two eggs, two eggshells of water and about one and a half pounds flour, then roll very thin into a long strip.
For filling scald and peel one pound sweet almonds and two pounds walnuts, pound finely with a little water and mix with half a pound good linden honey to a thick paste.
Spread filling over the entire pastry, roll into a long tube and wind tightly into a spiral in a pan greased with a spoonful butter.
Brush with another spoonful butter, scatter a spoonful fine sugar over and bake until done.
Original source: Read Russian recipe No. 1883. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.