FIELD: food industry. SUBSTANCE: method involves preparation of dough mass by mixing of citric acid solution, eggs, salt, water and wheat flour up to homogeneous mass. Then said mass is aged for swelling. Dough mass is rolled and interlaid by a slab of mixture from margarine and flour in ratio 1: (9-12). Quantity of layers of dough pieces is equal at least two. Used as a filling of flour product are animal meat, poultry, fish, mushrooms, vegetables, cheese, eggs, various spices, flavorings and conserving agents. EFFECT: increased qualitative properties by uniformity of layering and porosity of each dough piece. 8 cl, 2 tbl
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