The cookies my aunt used to bake almost every week. And it was absorbed faster than the dough salesianos. I, personally, was always hanging out in the kitchen and I always got more. And then!
You will need:
For the dough you will need:
the yolks of three eggs;
200 ml sour cream;
200 g butter/margarine;
pinch of salt,
300-350 g flour.
For the filling:
whites from three eggs
sugar — 0.5 cups or 1 Cup sugar
vanilla to taste
How to prepare:
1. Here’s just elementary! Separate the yolks from the whites, mix with salt. Add sour cream and melted butter. Once more stirred and kneaded with flour. The dough is rolled into a ball, wrap in cling film and put in the fridge for an hour or two.
2. After a while, warm up the oven and prepare the filling. Stuffing will serve as a deferred whites whipped with sugar in a thick foam. Well, there is nothing too complicated: with a mixer beat the whites into a fluffy foam, gradually introduce sugar, add vanilla and continue to beat for another 5-7 minutes to get a thick mass.
3. Divide the dough into two parts, so easier to work with. Each piece thinly rolled into the reservoir and on top I put the protein filling. Gently fold in a thin roll, the excess toppings simply removed with a spatula.
The roll is cut into «shreds». Doing this with a sharp knife in one swift motion. Times, and cut off so that the stuffing does not collect then around the table. Unfold and straighten already in the pan
4. Bake MNU 20-25 at t 200 S.