Cuc

Ingredients

• Butter 10 oz
• Wheat Flour 20 oz
• Salt 0 oz
• Sour Cream 10 oz
• Egg white 10 pieces
• Sugar 20 oz
• Vanilla salt 0 oz
• Walnuts 10 oz

Step-by-Step Guide

Step 1

Mix the butter, flour, and salt until crumbly, then add the sour cream and knead the dough. Place the prepared dough in the refrigerator for about 40 minutes.

Step 2

Beat the egg whites with a third of the sugar until stiff peaks form, making them thick, airy, and increased in volume. Then gradually add the remaining sugar and vanilla sugar, and gently mix with the mixer.

Step 3

Divide the dough into equal balls weighing 80-90 grams each, and roll them into even circles. Evenly distribute egg white on top (approximately 90 grams of whipped egg whites for each piece), leaving the edges uncoated. Sprinkle chopped walnuts over the egg white.

Step 4

Fold the resulting pancake in half and then in half again to create a quarter circle (like a small crepe), and bake at 285°F for 45 minutes. Allow it to cool, and before serving, sprinkle with powdered sugar.