Ingredients

  • 3–4 glasses milk
  • glasses Smolensk buckwheat
  • 4 pieces sugar
  • 2–3 spoons butter
  • 3 eggs
  • 6 rusks
  • glass jam

Method

Bring to a boil 3–4 glasses milk, sprinkle on glasses Smolensk buckwheat, bring to a boil, and mix until smooth. Cool, beat in 2 eggs, sprinkle on sugar, and spread rather thinly on a baking sheet or platter.

When the kasha has cooled completely, cut out 26–28 scalloped circles or simply cut out with a glass. Spread half the cut-out circles with drained jam and cover with the remaining circles. Pinch the edges all around, dip in egg and rusk crumbs, and fry in butter on both sides. Transfer to a baking sheet and bake for a short time in the oven.

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