The 1901 Cookbook Archive
No. 3153 — Another Layered Pastry
English historical translation of Molokhovets recipe No. 3153 from the 1901 Russian cookbook, retaining original methods and measures.
Wash ½ pound butter and squeeze completely dry. Dust a table with flour, add 2 eggs, 5 tablespoons thick sour cream and 2 tablespoons thick yeast mixture, and work with a knife until the butter is fully incorporated into the dough.
Roll out, brush lightly with melted butter, fold in half and roll fairly thinly. Cut into squares and roll them into tubes or fold them into quarters. Place on a flour-dusted baking sheet.
When they have risen slightly, light the oven. Brush with egg just before baking.
Original source: Read Russian recipe No. 3153. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.