Tsuts
10 servings
60 minutes
Tsuts is an exquisite Georgian confection that embodies the harmony of textures and flavors. The history of this dessert is rooted in Caucasian baking traditions, where the combination of airy meringue and crispy dough is valued for its refinement. The buttery dough, tender and crumbly, serves as the perfect base for a fluffy meringue layer enriched with vanilla aroma and caramelized sweetness. Enhanced with a nutty accent, tsuts acquire a rich flavor with a light crunch. This dessert is ideal for cozy family evenings or festive gatherings, highlighting Georgian hospitality. Tsuts are not just baked goods but a symbol of home warmth and care, leaving sweet memories after each bite.
1
Mix butter, flour, and salt until crumbly, then add sour cream and knead the dough. Place the finished dough in the refrigerator for about 40 minutes.
- Butter: 250 g
- Wheat flour: 500 g
- Salt: 4 g
- Sour cream: 250 g
2
Whip the egg whites with a third of the sugar until peaks form, making it dense, airy, and increased in volume. Then add the remaining sugar and vanilla sugar and mix gently with a mixer.
- Egg white: 10 pieces
- Sugar: 600 g
- Vanilla sugar: 20 g
- Sugar: 600 g
3
Divide the dough into equal balls weighing 80-90 grams each, roll out into a flat circle, evenly spread egg white (about 90 grams of beaten egg whites per tsuts) on top, leave the edges of the tsuts uncoated, and sprinkle chopped walnuts on top.
- Egg white: 10 pieces
- Walnuts: 300 g
4
Fold the prepared pancake in half and then in half again to make a quarter circle (like a crepe), and bake at 140 degrees for 45 minutes. Let it cool, and before serving, sprinkle with powdered sugar.