Ditch The Cookies - Russian Rose Pastries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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I found this recipe in an old cookbook, and it became a favorite: easy, sweet, but not too sweet, gooey, slightly crunchy and full of nuts. Try it out and you may never want to bake cookies again... Ingredients:
1/2 lbs friendship farmers cheese |
1/2 lbs (2sticks) unsalted butter, softened |
3 egg yolks |
pinch of salt |
1/2 tbsp vinegar |
1/4 tsp baking soda |
all-purpose flour |
3 egg whites |
1 cup sugar |
1/2 cup finely chopped walnuts |
pinch of salt |
vanilla, nutmeg, cloves |
Directions:
1. Make the pastry:
2. Combine cheese, butter and egg yolks, and cream them together with a wooden spoon until almost smooth
3. In a tablespoon, combine vinegar and baking soda, they should foam; pour the foaming mix into the pasty mix.
4. Add pinch of salt
5. Add flour in small batches until soft dough forms. Stop adding flour when dough doesn't stick to your hands anymore
6. Put pasty in the fridge to chill covered with plastic wrap
7. Prepare filling:
8. Whisk the egg whites with a pinch of salt until they form peaks and you can literally turn the bowl over without spilling any whites
9. Add sugar in small batches and keep whisking until sugar dissolves
10. Add vanilla, freshly ground nutmeg and a tiny pinch of ground cloves.
11. Toss in chopped walnuts and mix well
12. Roll the dough out on a surface to about 3/8 inch thickness. Try to roll it into a rectangular shape
13. Spread the filling all over the dough, don't miss spots
14. Roll the dough up into a scroll, it's OK if filling is oozing a little
15. Dip the knife in flour and cut the scroll into 1/2 to a 3/4 inch thick slices
16. Place the cookies on a floured baking sheet flat, leaving about 1-1/2 inch space between them
17. Bake in preheated oven at 350F for 15-18 minutes, or until filling is pleasantly light brown and crunchy.
18. Cool on rack completely, or serve slightly warm
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