Curd rosettes are cookies that were popular in the Soviet Union. Unfortunately, now many people have forgotten about cottage cheese rosettes because of the wide variety of other types of cookies. However, it is the cottage cheese rosochki that is included in that list of non-sticky sweet cookies that are suitable for any occasion. They are simple and delicious, any novice cook will be able to prepare them. The
recipe for rosettes according to GOST is difficult to find. Cookies left the production conveyor belt around 1980. But, there are many homemade recipes for cottage cheese rosettes. One of the methods of preparation we hasten to share.
Ingredients for cottage cheese rosettes:
- egg – pcs;
- sugar – 80 g;
- salt – a pinch;
- vanillin – 1.5 g;
- butter – 80 g;
- cottage cheese – 250 g;
- leavening agent – 6 g;
- flour – 300 g.
Preparation of cottage cheese rosettes:
Pour salt, sugar and vanillin into a bowl with eggs, beat with a whisk until the grains of sand dissolve.
Add soft butter to the egg mixture, stir.
Put curd into the egg mixture and also mix in the total mass. Combine the flour and baking powder, gradually pour into the cottage cheese mixture and knead a soft and elastic dough.
Divide the dough into two equal parts
.
Put one part of the dough under food foil, roll out the other part into a 3 mm thick layer.
Divide the layer into circles with a diameter of about 7 cm, you can work with a circle. Place 3 small flat cakes overlapping each other and twist.
Cut in half not all the way through the roll and spread the petals. Do the same procedure with the other tortillas and the remaining lump of dough.
Cover the baking tray with parchment and lay out the roses on the surface at a distance from each other. Bake the cookies at 180 degrees for 20-25 minutes.
Sprinkle the finished roses with powdered sugar. This dough also makes excellent fruit pies.
