The 1901 Cookbook Archive
No. 2161 — Sour-Cream Puff-Pastry Cut-Outs
English historical translation of Molokhovets recipe No. 2161 from the 1901 Russian cookbook, retaining original methods and measures.
Cream two yolks with half a glass fresh sour cream, an eighth pound sugar and lemon zest, then add enough flour for a soft dough. Chill.
Roll a quarter pound unsalted butter into the dough as for puff pastry, fold and cut into assorted shapes.
Brush with egg and bake directly from a cold place in a hot oven. Dust with sugar and cinnamon.
Original source: Read Russian recipe No. 2161. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.