Kitchen appliances and utensils:
- mixer;
- sieve;
- bowls;
- deep plate;
- knife;
- tablespoon;
- tea spoon;
- cling film;
- board;
- rolling pin;
- parchment;
- form for baking.
Ingredients
| Product | amount |
| Wheat flour | 350-400 g |
| butter | 200 g |
| sour cream 20-25% | 200 g |
| egg | 2 pcs. |
| baking powder | ¼ tsp |
| salt | pinch |
| granulated sugar | 100 g |
| walnuts | 100 g |
Before kneading the dough, a few hours before cooking, remove 200 g of butter from the refrigerator so that it melts a little and it is easier to mix with other ingredients.
Step cooking
- Sift 350 g of flour through a sieve into a separate deep bowl. Next, add ¼ tsp to the flour. baking powder so that the cookies when baking rose and acquired a beautiful shape. Add one pinch of salt to the flour and baking powder, and then mix the dry ingredients thoroughly.
- In the same container, add 200 g of butter, cut into small pieces, which you previously got out of the refrigerator.
- Separate 2 yolks from the proteins. Enter the yolks in a bowl with flour and butter, and leave the proteins, as they are useful for preparing the filling.
- Then, in a bowl of food, add 200 g of fat sour cream, preferably 25%.
- Mix all the ingredients to a homogeneous mass using a mixer at medium speed with hook nozzles. If the mixer was not at hand, mix the dough immediately with a spoon, and after hand, it should turn out sticky.
- Next, divide the dough into 2 equal parts, make cakes out of them and wrap them in cling film or plastic bag, and then put them in the refrigerator for the night. If this is not possible, just keep the cakes in the cold for 2-3 hours.
- Remove the dough from the refrigerator, lightly sprinkle flour on the table and use a rolling pin to roll out a round layer, periodically peeling off the table and turning it over. If the dough is still sticky, you can add a little flour, knead, and then proceed to rolling.
- The thickness of the dough should be approximately 2-5 mm. If rolled out more finely, the cookies will turn out crispy, similar to puff. If the thickness is about 5 mm, then you will get soft and sandy baked goods.
- Then put the rolled dough on baking parchment and set it aside. The second cake should be rolled out in the same way as the first. Then you can start preparing the filling.
- Grind 100 g of walnuts with a knife, cutting into small pieces, or put them in a disposable bag and tap with a rolling pin until the nuts turn into crumbs.
- The remaining 2 proteins will need to be placed in a deep bowl, add a pinch of salt and begin to beat with a mixer at shallow speeds, constantly adding speed.
- After the proteins begin to turn into foam, continuing to whisk them, begin to gradually add 100 g of sugar, it is better to do this in 4-5 doses.
- Beat the protein with sugar until soft peaks.
- Lubricate one of the rolled dough layers with half of the cooked cream, on the one hand leave the edge of the dough without cream, about 2 cm.
- Pour chopped walnuts evenly on top of the cream and start wrapping the dough to make a roll. Prepare the second roll in the same way.
- Then cut these rolls into smaller pieces, which should be approximately 1.5-2 cm wide, and place them on a baking sheet on top of the baking paper.
- Preheat the oven to 180 degrees. When the oven warms up, send the baking tray with cookies to bake for 20-25 minutes, until it turns golden.
- At the end of cooking, remove the cookies from the oven and let cool on a plank or wire rack until the second batch is prepared. On top of cookies you can lightly sprinkle with powdered sugar or grated chocolate.
Video recipe
Watch this video in which you will see how easy it is to bake beautiful Rosettes for tea.
Dear readers, did you like the recipe for Roses with nut filling? How often do you pamper yourself with various pastries? Will you try to make Roses cookies yourself?
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