Bring to a boil
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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