FIELD: food industry; applicable for production of confectionery for system "fast food". SUBSTANCE: method involves preparation of dough from flour, yeast, salt, dry milk, vanillin, fat component and egg melange. Fruit filler is prepared from fresh fruit, and thickener is introduced in it. The food product is baked, cooled, packed and stored. Before using, the product is heated in UHS-stove. The prepared dough contains per 100 kg of flour, kg: margarine, 50.000-60.976; salt, 0.122; yeast, 5.00-7.320; dry milk, 2.459; vanillin, 0.049; egg melange, 8.120. The ingredients and technology allows to prepare flexible system ensuring elasticity, product softness, better tastiness without changing it after storage and heating. Using of fresh fruits provides for better tastiness, color, flavor of fresh fruits in filler without changing at heating. EFFECT: improved rheological properties of product. 2 tbl, 3 ex
