1696 Choux pastry

Petishu zavarnoe

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • ½ lb Finnish butter
  • glass flour
  • 6 eggs
  • (¼ glass almonds)
  • 6 pieces sugar


    Place in a saucepan on top of the stove glass clarified and melted, pure, fresh Finnish butter and enough water to make 2 glasses of liquid. Add a piece of sugar, bring to a boil, and pour on all at once glasses flour, stirring briskly until smooth. Keep on top of the stove, but not on the open fire, for at least ½ hour so that the flour thoroughly cooks, and stir the dough frequently with a wooden spoon. Then, right there on top of the stove, beat 6 very good, whole eggs (on no account use less than 6 eggs) into the hot dough, and stir until smooth. Immediately spoon out small heaps of dough onto a lightly buttered baking sheet. Moisten your finger with water and make holes in each mound of dough so that it resembles a pretzel (krendel’). Sprinkle with fine sugar and bake for 15 minutes. Yields 24 pieces. Some people cool the dough before adding the eggs and then beat the dough for a long time.

    Lemon zest may be added to the dough, and the pastries may be sprinkled with finely chopped almonds (¼ glass or more) in addition to sugar.

    These may be served at dinner instead of cookies and are also good with tea or coffee.