FIELD: public catering. SUBSTANCE: filling from ground cheese of hard sorts is used in products of "chebureki" type. Ground parsley greens and anethum graveolens are also added in filling. At dough kneading, monosaccharides are added in amount of 1-5% from dough mass. Glucose, saccharose or their mixture are used as monosaccharides. Their introduction prevents products from hardening due to stabilization of composition of starch polysaccharides. Such half-finished products may be stored in frozen state. Ready deep-fat fried products has juicy aromatic filling and tasty dough with crisp crust. EFFECT: improved taste. 3 cl
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