I have made this Linzer with two fillings several times because it is the kind of dessert that you can adapt with what you have in the fridge or freezer. This time I had some plums in the freezer and fresh cottage cheese. I find it more practical to make two rolls, each with a different filling, especially when not everyone prefers the same thing. The dough is simple; you can't really mess it up if you respect the proportions and don't rush the steps.
Quick Info
Total time: approximately 1 hour and 10 minutes
Preparation time: 40 minutes
Baking time: 30 minutes
Servings: 2 large rolls (8-10 slices each, depending on how thick you cut them)
Difficulty: medium
Recipe type: rustic dessert, suitable whenever you have fruits or cheese on hand
Ingredients
For the dough:
500 g flour
2 egg yolks
4 tablespoons lard (at room temperature)
150 ml sour cream
2 tablespoons sugar
1 teaspoon ground cinnamon
For the filling:
300 g pitted plums (I used frozen plums)
250 g fresh cottage cheese
5 tablespoons powdered sugar (for the cheese)
4 tablespoons semolina
4 tablespoons sugar (to sprinkle over the filling)
Preparation method
1. I prepare the dough: I put the flour in a large bowl, add the soft lard, sour cream, sugar, cinnamon, and egg yolks. I start kneading by hand until everything comes together and results in a fairly firm dough that does not stick to my hands. If it seems too crumbly, I add a bit more sour cream, but usually, it's not necessary.
2. While the dough rests for a bit (about 10 minutes while I prepare the filling), I take care of the plums. If they are frozen, I let them drain in a sieve to remove excess water. For the cheese filling, I mash the cheese with a fork until it is lump-free, then I mix it with 5 tablespoons of powdered sugar, a little cinnamon (to taste), and the egg whites left from the yolks.
3. I divide the dough into two equal parts. I roll each piece out on the countertop as thinly as possible, forming two rectangular sheets. I trim the edges to be somewhat straight.
4. On each sheet, I sprinkle 2 tablespoons of semolina down the center, lengthwise. The semolina will absorb the moisture from the filling, especially if you use juicy fruits. I place the filling (one with drained plums, one with cheese) over the semolina area and level it. On top, I sprinkle 2 tablespoons of sugar and a little more semolina (about a tablespoon, if there is any left).
5. I fold the edges of the dough over the filling, rolling gently without pulling too hard. It's okay if it doesn't cover completely; even if the filling remains exposed, it won't leak while baking. From the pieces at the edges, you can make a few thin strips for a lattice on top if you feel like it.
6. I carefully transfer the rolls onto a greased baking tray. It's best to handle them with a wide spatula so they don't break. I put them in the preheated oven at 180 degrees on the middle rack.
7. Baking takes about 30 minutes. The dough should be lightly browned, and the filling should not look wet at the edges.
8. After taking them out of the oven, I let them cool on the tray. They are easier to cut after they have completely cooled because otherwise, the filling is soft and may spill out.
Why I make this recipe often
It is quick to make, uses simple ingredients, and allows for many combinations. I like that I can adapt the filling based on what I have at home, and the dough remains tender the next day.
Tips and variations
Tips
- Lard makes the dough very flaky; I do not recommend replacing it if you have it available.
- To prevent the rolls from breaking, the dough should not be rolled too thin.
- If using very juicy fruits (like cherries or sour cherries), let them drain well and use more semolina.
- The rolls are easy to cut only after they are completely cold.
Substitutions
- If you don't have plums, you can use grated apples, drained of juice, or any other fruit of your choice (peaches, apricots, berries).
- Sour cream can be replaced with full-fat yogurt, but the texture of the dough will be slightly different.
- For sugar, granulated sugar works too, but for the cheese filling, I prefer powdered sugar as it incorporates more easily.
Variations
- Both rolls can be made only with cheese or only with fruit, depending on preference.
- You can add ground walnuts over the fruits for a richer filling.
- The cottage cheese can be flavored with lemon zest.
Serving ideas
- Simple slices with coffee or tea.
- Sprinkle powdered sugar on top after cooling for a more festive look.
- It also goes well with a little sour cream or yogurt on the side, especially with the cheese filling.
Frequently asked questions
1. The dough won't come together; what can I do?
If it seems too dry or crumbly, add a tablespoon of sour cream, but not too much at once. Mix well and try again.
2. Can I use butter instead of lard?
You can, but the texture won't be as flaky. However, it still turns out good with full-fat butter.
3. How do I prevent the filling from leaking in the tray?
It's important to let the fruits drain well and not to skip the semolina layer. Don't fill the filling all the way to the edges so you have space to fold the dough over.
4. What do I do if I don't have semolina?
Without semolina, the fruit filling will release juice. You can use a little plain breadcrumbs, but it won't absorb as well.
5. Can the rolls be frozen after baking?
I do not recommend it; the flaky texture of the dough suffers from freezing. It's better to keep them in the fridge for 1-2 days.
Nutritional values
Estimate for one slice (out of 20 total slices):
Approximately 180-200 kcal/slice
Carbohydrates: 28 g
Protein: 4 g
Fats: 6-7 g
Values are indicative and may vary depending on the amount of filling and how thick you roll out the dough. The dessert is not very dietetic, especially with cheese and sugar filling, but it is filling.
Storage and reheating
I store the sliced rolls in a container or box with a lid in the fridge. They keep well for 1-2 days, and the dough remains flaky. They can be consumed cold or at room temperature. I do not recommend reheating, as the dough may become dry.
Quick Info
Total time: approximately 1 hour and 10 minutes
Preparation time: 40 minutes
Baking time: 30 minutes
Servings: 2 large rolls (8-10 slices each, depending on how thick you cut them)
Difficulty: medium
Recipe type: rustic dessert, suitable whenever you have fruits or cheese on hand
Ingredients
For the dough:
500 g flour
2 egg yolks
4 tablespoons lard (at room temperature)
150 ml sour cream
2 tablespoons sugar
1 teaspoon ground cinnamon
For the filling:
300 g pitted plums (I used frozen plums)
250 g fresh cottage cheese
5 tablespoons powdered sugar (for the cheese)
4 tablespoons semolina
4 tablespoons sugar (to sprinkle over the filling)
Preparation method
1. I prepare the dough: I put the flour in a large bowl, add the soft lard, sour cream, sugar, cinnamon, and egg yolks. I start kneading by hand until everything comes together and results in a fairly firm dough that does not stick to my hands. If it seems too crumbly, I add a bit more sour cream, but usually, it's not necessary.
2. While the dough rests for a bit (about 10 minutes while I prepare the filling), I take care of the plums. If they are frozen, I let them drain in a sieve to remove excess water. For the cheese filling, I mash the cheese with a fork until it is lump-free, then I mix it with 5 tablespoons of powdered sugar, a little cinnamon (to taste), and the egg whites left from the yolks.
3. I divide the dough into two equal parts. I roll each piece out on the countertop as thinly as possible, forming two rectangular sheets. I trim the edges to be somewhat straight.
4. On each sheet, I sprinkle 2 tablespoons of semolina down the center, lengthwise. The semolina will absorb the moisture from the filling, especially if you use juicy fruits. I place the filling (one with drained plums, one with cheese) over the semolina area and level it. On top, I sprinkle 2 tablespoons of sugar and a little more semolina (about a tablespoon, if there is any left).
5. I fold the edges of the dough over the filling, rolling gently without pulling too hard. It's okay if it doesn't cover completely; even if the filling remains exposed, it won't leak while baking. From the pieces at the edges, you can make a few thin strips for a lattice on top if you feel like it.
6. I carefully transfer the rolls onto a greased baking tray. It's best to handle them with a wide spatula so they don't break. I put them in the preheated oven at 180 degrees on the middle rack.
7. Baking takes about 30 minutes. The dough should be lightly browned, and the filling should not look wet at the edges.
8. After taking them out of the oven, I let them cool on the tray. They are easier to cut after they have completely cooled because otherwise, the filling is soft and may spill out.
Why I make this recipe often
It is quick to make, uses simple ingredients, and allows for many combinations. I like that I can adapt the filling based on what I have at home, and the dough remains tender the next day.
Tips and variations
Tips
- Lard makes the dough very flaky; I do not recommend replacing it if you have it available.
- To prevent the rolls from breaking, the dough should not be rolled too thin.
- If using very juicy fruits (like cherries or sour cherries), let them drain well and use more semolina.
- The rolls are easy to cut only after they are completely cold.
Substitutions
- If you don't have plums, you can use grated apples, drained of juice, or any other fruit of your choice (peaches, apricots, berries).
- Sour cream can be replaced with full-fat yogurt, but the texture of the dough will be slightly different.
- For sugar, granulated sugar works too, but for the cheese filling, I prefer powdered sugar as it incorporates more easily.
Variations
- Both rolls can be made only with cheese or only with fruit, depending on preference.
- You can add ground walnuts over the fruits for a richer filling.
- The cottage cheese can be flavored with lemon zest.
Serving ideas
- Simple slices with coffee or tea.
- Sprinkle powdered sugar on top after cooling for a more festive look.
- It also goes well with a little sour cream or yogurt on the side, especially with the cheese filling.
Frequently asked questions
1. The dough won't come together; what can I do?
If it seems too dry or crumbly, add a tablespoon of sour cream, but not too much at once. Mix well and try again.
2. Can I use butter instead of lard?
You can, but the texture won't be as flaky. However, it still turns out good with full-fat butter.
3. How do I prevent the filling from leaking in the tray?
It's important to let the fruits drain well and not to skip the semolina layer. Don't fill the filling all the way to the edges so you have space to fold the dough over.
4. What do I do if I don't have semolina?
Without semolina, the fruit filling will release juice. You can use a little plain breadcrumbs, but it won't absorb as well.
5. Can the rolls be frozen after baking?
I do not recommend it; the flaky texture of the dough suffers from freezing. It's better to keep them in the fridge for 1-2 days.
Nutritional values
Estimate for one slice (out of 20 total slices):
Approximately 180-200 kcal/slice
Carbohydrates: 28 g
Protein: 4 g
Fats: 6-7 g
Values are indicative and may vary depending on the amount of filling and how thick you roll out the dough. The dessert is not very dietetic, especially with cheese and sugar filling, but it is filling.
Storage and reheating
I store the sliced rolls in a container or box with a lid in the fridge. They keep well for 1-2 days, and the dough remains flaky. They can be consumed cold or at room temperature. I do not recommend reheating, as the dough may become dry.