FIELD: food products.
SUBSTANCE: method involves preparation of shell with further engrossing by natural ingredients and their mixtures. three-dimensionally-shaped pieces of dry foamed cheese are used as shells, and engrossing is carried out directly onto the shell. The ratio of shell weight to the engrossed part weight is 1.0÷(1.0÷5.0). In order to obtain flat pastries ground dry foamed cheese is used, which is stirred with engrossing material.
EFFECT: creation of new pastry with peculiar flavour.
2 cl, 3 ex
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