Curd rosettes.

Curd rosettes.

Curd rosettes.

Curd rosettes. Soft and air curd cookies in an unusual design with a light vanilla aroma.

Preparation: 20 m
Preparation: 20 m
Servings: 15 pieces


Flour: 400 gr
Curd: 250 gr
Butter: 100 gr
Yolk: 2 pcs.
Sugar: 1.5 tbsp.
Baking powder: 1 tsp.
Salt: at the tip of the knife
Vanilla sugar or vanilla extract.

Sugar: for the filling.

Curd rosettes.


1. Cottage cheese to combine with yolks, soft butter, vanilla extract and sugar.

2. Mix well, I used a mixer.

3. Pour in the flour sifted with baking powder.

4. Knead a soft dough that does not stick to your hands, you may need flour a little more or less, it all depends on the quality of the flour itself.

5. Working surface a little powdered with flour and roll out a dough about 0.3 - 0.5 cm wide. Cut out the circles with a glass or a form for biscuits.

6. In a bowl we pour sugar, we dip one side of a circle in sugar, so we do with all the blanks.

7. We connect two circles, overlapping one on another.

8. Sleply the middle of the workpiece.

9. Cut the rose in half with a sharp knife.

10. We put the roses on the baking sheet and put it in a preheated oven.

11. Bake in a preheated oven at 180 ° C for 20-25 minutes, until cooked, advise not to bake roses.
It is tasty, both in a cold and in a warm form, with tea, coffee or milk.

Curd rosettes.


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