This is a continuation from a previous page describing how to shape and fill small rolls (kiflički) with cheese and egg, finished with a sprinkling of grated margarine and baked briefly at moderate heat. A red-ink note at the bottom gives baking time and temperature added later.
The dough is divided into 8-10 equal [?].
Each [?] is rolled out and left to rest every 8 days [?].
In the [?] cheese and eggs are put, and small rolls (kiflički) are shaped.
On top they are brushed with egg, and with them or sesame seeds, and it is repeated again [?].
Before baking, grate 1/2 corners of margarine for 1 tray.
(From the whole dough you can make 2 trays.) The rolls should not be placed too close so they don't touch each other while baking.
Note in red ink: They need to be baked for only 20 minutes at 150-170°C (not too much heat from above).
Several words on this page are hard to make out due to the handwriting; marked with [?] where illegible.