The 1901 Cookbook Archive
No. 305 — Puff-Pastry Pies Shaped Like Little Folded Books
English editorial translation of Molokhovets recipe No. 305 from the 1901 Russian cookbook, with historical measures, method and source.
Roll out puff pastry half a finger thick and cut into squares one and a half vershoks wide.
Put a teaspoon of filling on each square, fold the other half over it and brush the top with egg yolk, leaving the sides unbrushed. Move straight from the cold place into a hot oven.
The author notes that pastries of this shape may also be filled with berries taken from preserves.
Original source: Read Russian recipe No. 305. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.