Kertaileputs

Kertaileputs is a term used to describe a specific type of layered pastry, often found in Estonian cuisine. The name itself, "kertaileputs," suggests a construction of multiple layers or folds, which is a defining characteristic of the pastry. The dough typically consists of flour, butter, and a leavening agent, kneaded and repeatedly folded to create numerous thin layers.

The preparation process for kertaileputs is similar to that of puff pastry, involving chilling the dough and fat between folds to maintain separation and allow for the expansion of steam during baking. This results in a flaky and airy texture when cooked. Kertaileputs can be served as a sweet or savory treat.

Sweet variations are often filled with fruit preserves, such as apple or berry compote, or a sweetened cheese mixture. They may also be dusted with powdered sugar or drizzled with glaze. Savory versions can be filled with minced meat, vegetables, or cheese. Kertaileputs are generally baked until golden brown, indicating that the layers have fully cooked and separated. This pastry is a versatile element in Estonian baking, enjoyed for its delicate texture and adaptability to various fillings.