eggs 5 pieces
water 1 cup
wheat flour 1 kilo
butter 300-500 grams
suluguni 1 kilogram
sour cream 200 grams
salt to taste


Cooking method:

Beat eggs, add water, flour, salt and knead the dough. Divide the dough into 8 pieces, the first of which must be greater than the other. Sformuyte balls and leave them for proofing for 10 minutes.

Balls roll the dough thin, larger – the size of the pan. Put it on a greased baking sheet, pour the melted butter part.
The rest of the dough layers dip in boiling water for 1-2 minutes, remove and cover with cold water. Fold in a colander.

Cheese grate and mix with half the remaining melted butter and sour cream.

On the raw dough, place a layer 3 boiled reservoir, pouring oil each. On top lay half the cheese filling over the dough 3 reservoir, oiled, and the remaining stuffing.
Fold the raw edge of the seam up and cover with a layer of stuffing the last test.
Achmu cut into chunks and bake in the oven at 200 ° C until golden brown.

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