FIELD: food-processing industry. SUBSTANCE: method involves preparing raw material; providing dough kneading by intensified single-phase process; laminating dough in 2-3 procedures for 15-18 min by rolling dough pieces together with fatty product; cooling dough at temperature of 6-8 C for 30-40 min; repeated rolling dough into sheet and cutting depending on required shape and weight of products; applying preliminarily prepared filler onto cut dough; forming dough to obtain required shape of product; freezing obtained doughs at temperature of -35-40 C for 15-30 min. EFFECT: prolonged storage time of semi-finished product, provision for keeping gustatory qualities of newly prepared product and wider range of delivered products. 1 tbl, 1 ex
