Pastries according to GOST
Description
It's best to bake this pastry on a baking sheet measuring approximately 30x30 cm, then cut it in half horizontally to form two layers and spread jam between them. Originally, the pastry was sized 10x4 cm, but it was always too small, so I recommend cutting larger portions. Instead of apple jam, you can use apricot or cherry jam. The key is to include a slightly tart flavor in the pastry to create a taste contrast. You can decorate this pastry with crumbs or chocolate—the choice is yours. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Beat soft butter, vanilla sugar, regular sugar, and egg with a mixer until smooth. Add sifted flour and baking powder. Mix by hand, gently kneading the dough.
- 2
Step 2
2. Wrap the dough in a bag and refrigerate for 30 minutes. Roll out the dough on parchment paper into a 33x30 cm sheet, up to 1 cm thick.
- 3
Step 3
3. Lightly press the dough with your hands and place it in a preheated oven at 220 degrees for 15 minutes. Trim the edges, crumble into fine crumbs. Cut the cake layer in half and let it cool.
- 4
Step 4
4. Transfer the cooled cake layer onto a board, spread half of the jam evenly on top. Place the second cake layer on top and spread the remaining half of the jam evenly.
- 5
Step 5
5. Sprinkle the pastry with crumbs and leave at room temperature for 3 hours.