Ingredients
Original recipe: 16 pastry slices; 2 per serving. Ingredient amounts scale below; the method is written for 8 servings. For larger amounts, use separate batches and check doneness.
- 420 gAll-purpose flour, divided
- 180 gUnsalted butter, divided
- 150 gSour cream
- 1 tspBaking powder
- ¼ tspFine salt
- 120 gSugar
- 1 tspVanilla extract
- 1 eachLarge egg
- 1 tbspWater
Make it
- Mix 300 g flour with the baking powder and salt. Rub in 120 g cold butter until the mixture resembles coarse crumbs, then stir in the sour cream just until a dough forms. Cover and refrigerate for 30 minutes.
- For the filling, rub the remaining 60 g softened butter with 100 g flour, the sugar and vanilla until evenly crumbly. Beat the egg with the water in a separate small bowl for the glaze.
- Heat the oven to 180°C/350°F. Dust the worktop with the remaining 20 g flour. Divide the dough in two and roll each half into a rectangle about 25 by 18 cm. Spread half the filling over each, leaving a 1-cm border.
- Roll each rectangle from a long edge into a firm log, pinch the seam and place seam-side down. Cut each into eight slices, arrange on a parchment-lined tray and brush the tops with egg wash.
- Bake for 25–30 minutes until golden and the dough layers are cooked through. Cool for 15 minutes before serving two slices per portion.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.