- flour - 2 cups
- sugar - 1 st. a spoon
- salt - 1 teaspoon
- unsalted butter - 1 cup
- big egg - 1 piece
- milk - 2 items. spoons
- large egg for lubrication - 1 piece
- brown sugar - 1/2 cup (filling with cinnamon)
- ground cinnamon - 1-1 1/2 Teaspoons (filling with cinnamon)
- flour - 4 teaspoons (filling with cinnamon)
- jam - 3/4 Cups (filling with jam)
- starch - 1 st. spoon (jam filling)
- cold water - 1 st. spoon (jam filling)
1. To make a filling with cinnamon, mix cinnamon, sugar and flour. To make a filling with jam, mix the starch with water. Put the jam and starch mixture in a small saucepan. Bring the mixture to a boil, and cook, stirring, for 2 minutes. Remove from heat and cool. 2. Prepare the dough. Mix together flour, sugar, salt. Add chopped butter and mix with a knife for dough or in a food processor. Put the mixture in a large bowl. Beat 1 egg and milk in a bowl, add to the flour mixture and stir until homogeneous. 3. Divide the dough in half. You can cook the cookies further or wrap each half in polyethylene and put in the refrigerator for up to 2 days. In this case, before cooking, allow the dough to warm up for 15-30 minutes. 4. Roll each half into a rectangle measuring 22X30 cm and 3 mm thick on a flour-dumped surface. Cut each rectangle into 9 rectangles. Beat the egg and grease the surface of the dough. 5. Spoon the stuffing into the center of each rectangle, leaving the edges along the edges of 1 cm. 6. Place the rectangles cut from the second piece of dough from above. Connect the edges and make a forked fork. Put the cakes on a baking sheet lined with parchment. 7. Bake in the oven for 30 minutes at 175 degrees to golden brown.
Servings: 3