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Sverdlovsk puff pastry

Author
Cookinero 9 Oct 2025
1940
Sverdlovsk puff pastry

The recipe, of course, is not according to GOST, but this is only because the recipe is simplified. In relation to the fuss with the correct recipe, this one, without losing the taste, will be an excellent reduction of time by an hour or two. The bun became widespread during the Soviet Union, but is still popular throughout Russia. And it is named after the city where it came from - Sverdlovsk at that time and Yekaterinburg today.

How to cook Sverdlovsk puff pastry

Step 1

Sverdlovsk puff pastry

Lay out the puff pastry, put a small amount of butter on it and sprinkle with sugar.

Step 2

Sverdlovsk puff pastry

Cover with a second layer of dough and roll out the resulting structure.

Step 3

Sverdlovsk puff pastry

Place a small amount of butter on top and sprinkle with sugar.

Step 4

Sverdlovsk puff pastry

Cover with another layer of dough and pinch the edges.

Step 5

Sverdlovsk puff pastry

Melt the remaining butter, brush it over the top of the dough and sprinkle with the remaining sugar.

Step 6

Sverdlovsk puff pastry

Place in the oven for 15-20 minutes until golden brown.

Sverdlovsk puff pastry - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute margarine for butter in this recipe. However, keep in mind that margarine has a higher water content, which might make the final pastry slightly less flaky and more tender compared to using butter. For best results, use a high-quality margarine with a high fat content.
Store any leftover pastry in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week, but be aware that the texture might become softer. I do not recommend freezing this particular pastry as the sugar can crystallize and the texture can become unpleasant.
Absolutely! To make a vegan version, use a high-quality vegan puff pastry (many store-bought versions are accidentally vegan, but always check the label). Then, substitute the butter with a plant-based butter alternative and use a vegan sugar (most sugar is vegan, but some use bone char in processing, so opt for an organic or labeled vegan sugar if you're strict). The rest of the ingredients are naturally vegan.
If your pastry isn't browning enough, it's likely because your oven wasn't hot enough. Ensure it's fully preheated to the correct temperature (usually around 350°F/180°C for this recipe) before putting the pastry in. You can also try brushing the top with a little extra melted butter or even a light egg wash (1 egg beaten with 1 tbsp water) before baking to encourage browning. Just be careful not to over-brown it.
This pastry is best served warm, shortly after baking when it's at its flakiest. It's a fantastic sweet treat on its own with a cup of coffee or tea. For a more decadent dessert, you could serve it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It's quite rich, so small portions are advised.
You can prepare the individual layers and keep them separated by parchment paper in the refrigerator for a few hours before you plan to bake. However, I wouldn't recommend assembling the entire pastry too far in advance as the sugar will start to dissolve and make the pastry soggy. For the best results, bake it fresh.
A crumbly pastry is often the result of overworking the dough or not having enough moisture. Ensure your butter is very cold when you start, and work quickly to prevent the butter from melting. Also, make sure you're not adding too much flour when rolling out the dough. If the problem persists, try adding a teaspoon of cold water to the dough when mixing.

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