Prepare puff pastry from ½ lb butter and ⅔ lb flour. Roll out the dough, stamp out round pirozhki with a pastry cutter or glass, and stack in pairs. Leave the lower disk whole, but cut out a small circle from the center of the upper one. Paint everything with egg, including the small cut-out circles, and bake in a hot oven.
After the cookies are baked, fill the hollows with jam or fruit purée, or fill with the following sabayon: Beat 2 egg yolks, sugar, and 1 wineglass wine with a whisk on top of the stove until it thickens. Remove from the heat and set aside on ice. After it has cooled, fill the hollows with this cream. Cover with the small baked circles, decorate the top with jam or jelly, and sprinkle with sugar.