Today we're making vertuti with real puff pastry—thin, crispy, and flaky.

I've found the perfect proportions, so the dough is very elastic and stretches almost translucently by hand—even a beginner can make it!

And there are four fillings: poppy seed, cottage cheese, cherry, and juicy peach. One recipe—four incredibly delicious vertuti.

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🥣 "Technology" PULLED DOUGH
• Flour - 600 g
• Warm water - 330 ml
• Vegetable oil - 80 ml (5 tbsp + 1 tsp)
• Salt - 10 g (≈ 1.5 tsp)
• 9% vinegar - 1 tsp
🧈 For greasing:
• Butter - 60 g
• Vegetable oil - 50 ml (3 tbsp + 1 tsp)

🤍 COTTAGE CHEESE FILLING:
• Cottage cheese 5-9% - 300 g
• Sugar - 60 g (≈ 3 tbsp)
• Yolk - 1 pc.
• Cornstarch - 10 g (≈ 1 level tbsp)
• Vanilla sugar - 8-10 g
• A pinch of salt
• Lemon zest - optional

🍒 CHERRY JAM FILLING:
• Pitted cherries - 350 g
• Sugar - 60-70 g (3-4 tbsp)
• Cornstarch - 20 g (≈ 2 level tbsp) (heaps)
• Cold water or cherry juice — 30 ml (2 tbsp)

🍑 RAW PEACH FILLING:
• Peaches — 350–400 g
• Sugar — 40–50 g (2–3 tbsp)
• Cornstarch — 15–18 g (≈ 1.5 level tbsp)
• Lemon juice — 1 tsp (optional)

⚫️ POPPY SEED FILLING:
• Prepared poppy seed filling — 250–300 g
• Milk, if needed