Curd roses
5 servings
30 minutes
Cottage cheese roses are a delicate and airy treat from Russian cuisine that delights with their appearance and taste. Their name speaks for itself: the pastry resembles elegant flowers made from thinly rolled dough. The dish's history goes back to the traditions of home Russian cooking, where cottage cheese has always held a special place due to its softness and benefits. The taste of the roses surprises with harmony: the light sourness of the cottage cheese combines with the sweetness of vanilla sugar and the tenderness of the dough. They are pleasant to eat warm when the petals are crispy and the center is soft. Cottage cheese roses are often prepared for family tea gatherings or festive feasts, served with jam, honey, or sour cream. They are not only delicious to eat but also a joy to admire since each bud is unique.
1
Preheat the oven to 170 degrees.
2
Mix room temperature butter with cottage cheese, sugar, and egg yolks. Quench the baking soda with lemon juice and add it to the other ingredients. Also add vanilla sugar and flour. Mix well. For convenience, divide the resulting dough into four parts.
- Butter: 100 g
- Cottage cheese: 250 g
- Sugar: 0.5 glass
- Egg yolk: 2 pieces
- Soda: pinch
- Lemon juice: 1 teaspoon
- Vanilla sugar: 1 teaspoon
- Wheat flour: 450 g
3
Roll out one part into a thin layer and cut out circles using a glass. If you want your roses to be small, it's better to use a shot glass.
4
Roll one circle into a roll, wrap the second circle around it, then add 2-3 more circles to create a rose. Do the same with the remaining dough.
5
Slightly open the petals at the top of the button and flatten the bottom so that the roses can stand on the baking tray.
6
Bake in a preheated oven for 15 minutes until the roses are golden.