Ingredients

For the dough

  • 4 lbs flour
  • lb dry yeast
  • glasses milk
  • 1 lb sugar
  • 1 glass butter
  • 8 egg yolks
  • lemon zest or bitter almonds

For the filling

  • 5 apples
  • ½ lb sultanas
  • 1 lb dried figs
  • 1 lb dates
  • ½ lb sugar
  • 1 glass syrup

Method

Prepare a yeast dough as usual, from glasses milk, 4 lbs flour, lb yeast, 1 lb sugar, 1 glass butter, 8 egg yolks, and lemon zest or ¼ lb bitter almonds.

When the dough is ready, divide it in half, roll it out, and place it on a baking sheet the size of a piece of paper or even a little larger. Spread a mixture of dried fruits on the dough, cover with another sheet of dough, and let rise. Paint with egg and bake. Prepare the fruit mixture as follows: Pour 1 glass of berry syrup into a saucepan, add ½ lb sugar and 5 apples, each cut into 5 parts, and cook them as for jam. While the apple mixture is still hot, add ½ lb sultanas and 1 lb each dates and finely chopped dried figs. Remove from the stove, let stand for an hour, and proceed as indicated above.

*Molokhovets kept the distinction between dzjad and pljatski in name only. The recipes themselves either used both names or were cross-referenced one to the other. To lessen the confusion for readers who do not know Russian, I will use only the plural form pljatski even when the singular, pljatsek, is used in Russian.

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