No matter how many of these golden “roses” with delicious meringue melting in your mouth you cook, there will never be enough! I remember how, as a child, my friend and I attacked a huge dish with these cookies her mother baked, and could not stop until we had completely emptied it. And in the evening, together again, we got ours for leaving the adults with a sweet tooth without dessert. How could we know then that adults love sweets just as much as we do?
No matter how many of these golden “roses” with delicious meringue melting in your mouth you cook, there will never be enough! I remember how, as a child, my friend and I attacked a huge dish with these cookies her mother baked, and could not stop until we had completely emptied it. And in the evening, together again, we got ours for leaving the adults with a sweet tooth without dessert. How could we know then that adults love sweets just as much as we do?- Prep time: 45 minutes + 1 hours’ chilling
- Cook time: 25 minutes
- Makes: 30
- Difficulty: easy
- Course: pastry
- Cookware: mixer, grater, large ceramic bowl
- Cuisine: Odessa
Ingredients
- 250 g cold butter
- 250 g curd cottage cheese
- 3 egg yolks
- 2 egg whites, refrigerated
- 325 g flour
- 120 g sugar
Cooking method
Step 1
Sift the flour into a large bowl. Coarsely grate the cold butter directly into a bowl. Rub the flour and butter together until it looks like breadcrumbs. In a separate bowl, mix the egg yolks with the curd cottage cheese until smooth. Combine the butter-flour mixture with yolks and cottage cheese. Knead a soft dough, wrap and refrigerate for 1 hour.
Step 2
Heat the oven to 180°C. Start whisking the egg whites in a bowl. When foam appears, gradually add sugar. Continue whisking until soft peaks. The whites should be soft and shiny, not whipped into a dense foam. Set aside.
Step 3
Cover the baking sheet with parchment paper. Sprinkle the work surface with plenty of flour. Divide the dough into two parts. Put the first part in the refrigerator. Roll out the second part in the shape of a rectangle, about 0.8 mm thick. Using a spoon or a silicone spatula, cover the entire surface of the dough with an even layer of half of the whipped egg whites, leaving only the bottom edge uncovered. Roll the dough tightly and cut with a sharp knife into circles 2 cm thick. Place the “roses” on a baking sheet, keeping a distance of 2-3 cm among them. Bake for 20-25 minutes until golden brown. Repeat the process with the rest of the dough. Cool the cookies, remove from the paper and leave to set. The cookies are even tastier on the next day than on the first.
My tips and tricks:
An hour before you cook the cookies, put the butter in the freezer. It will be easier to grate, and then to rub it with flour into the crumbs. You ask why we need these crumbs? In fact, you and I are “rubbing” the fat into the flour, while leaving the butter in rather large pieces. When we roll out the dough, the butter and flour will form layers. And then in the oven, the liquid from the butter will lift the dough and create appetizing layers.
- 250 g cold butter
- 250 g curd cottage cheese
- 3 egg yolks
- 2 egg whites, refrigerated
- 325 g flour
- 120 g sugar
- Sift the flour into a large bowl. Coarsely grate the cold butter directly into a bowl. Rub the flour and butter together until it looks like breadcrumbs. In a separate bowl, mix the egg yolks with the curd cottage cheese until smooth. Combine the butter-flour mixture with yolks and cottage cheese. Knead a soft dough, wrap and refrigerate for 1 hour.
- Heat the oven to 180°C. Start whisking the egg whites in a bowl. When foam appears, gradually add sugar. Continue whisking until soft peaks. The whites should be soft and shiny, not whipped into a dense foam. Set aside.
- Cover the baking sheet with parchment paper. Sprinkle the work surface with plenty of flour. Divide the dough into two parts. Put the first part in the refrigerator. Roll out the second part in the shape of a rectangle, about 0.8 mm thick. Using a spoon or a silicone spatula, cover the entire surface of the dough with an even layer of half of the whipped egg whites, leaving only the bottom edge uncovered. Roll the dough tightly and cut with a sharp knife into circles 2 cm thick. Place the "roses" on a baking sheet, keeping a distance of 2-3 cm among them. Bake for 20-25 minutes until golden brown. Repeat the process with the rest of the dough. Cool the cookies, remove from the paper and leave to set. The cookies are even tastier on the next day than on the first.