1025 Puff pastry

• 2 glasses flour, or ⅔ lb
• ½ lb butter

Prepare puff pastry. When the oven is ready, roll the dough out thin and place the stuffing on top. Shape into a rectangular pirog and paint with egg. Rusk crumbs may be strewn on top. Transfer from a cold place directly into a hot oven.

Another way: Pour 2 eggs and ½ wineglass of rum