“Mutaki Shemakhan”


Wheat flour – 500 g
Egg – 2 pcs.
of butter – 100 g of
milk – 1 cup
powdered sugar – 100 g
jam apricot – 150 g
sugar – 100 g of
yeast – 10 g
vanilla – 1/3 tsp.
ground pepper and salt – taste


Cooking method:

1 kg of product
Yeast diluted in a small amount of warm milk, mixed with flour and salt. Knead the dough and leave it in a warm place to rise for 1-1.5 hours.

Apricot jam to boil down sugar until thick and cool kornsistentsii.

Roll out the dough in a layer thickness of 4-5 mm, brush with melted butter and cut in the shape of a triangle. Each put the filling and wrap tube.

Bake in the oven at 190-200 degrees for 10-15 minutes.

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