Puff roll

1 serving


For the filling: 6 eggs, 1250g apples, 1 lemon, 350g sugar, 100g rum, 1 orange, 120g flour, vanillin. From 400 g of flour, 20 g of tar, 1 egg, vinegar, warm salt water, knead the puff dough, grease with melted tar, cover with a napkin and leave on a board. Then the dough is stretched into a thin layer on a tablecloth sprinkled with flour, dried and greased again with melted tar. From b eggs, 120 g of sugar, 120 g of flour, lemon juice, prepare a biscuit mass, divide it into 20 parts and spread it on a stretched layer with tubercles at the same distance (6- 8 cm) from each other. In each biscuit tubercle, press in half a small peeled soft apple. Carefully roll up the layer and place the resulting roll in a lubricated baking sheet. Lubricate the surface of the product with melted tar and bake until ruddy. Boil syrup from the remaining sugar, 200g water, vanillin, cool and add orange and lemon juices, grated orange and lemon zest, rum to it. Soak the cake with this solution.