When I had excess milk, no one wanted it, and I didn't want to waste it, so I turned it into fresh sweet cheese. Then I came across a recipe for rose-shaped pastries. They seemed perfect for my cheese, so I got to work with a dough similar to that used for sweet bread. It's not complicated, just requires a bit of patience during shaping.
Quick Info
Total time: about 3-4 hours, including rising and baking.
Actual preparation time: 45-60 minutes (not including rising).
Rising time: 1.5-2 hours.
Baking time: 20-30 minutes per batch.
Servings: 18-22 pastries, depending on how large you make them.
Difficulty: medium.
Recipe type: homemade sweet dough, usually for weekends or when you have fresh cheese.
Ingredients
For the dough (18 pieces):
- 1 kg flour
- 500 ml warm milk
- 200 g sugar
- 100 ml oil
- 3 egg yolks
- zest of one lemon
- zest of one orange
- 1 tablespoon lemon extract
- 20 g fresh yeast
For the filling:
- 900 g sweet cow cheese
- 300 g sugar
- 150 g raisins
- 1 tablespoon rum extract
- 3 egg whites
For brushing:
- 1 egg
- 2 tablespoons milk
Preparation Method
1. Place the fresh yeast in a small bowl, sprinkle a tablespoon of sugar over it, and mix until it liquefies.
2. In a large bowl, sift the flour. Add the sugar, grated lemon and orange zest, extract, oil, and egg yolks.
3. Pour the liquefied yeast over the dry ingredients, then add the warm milk. Don’t add all the milk at once; adjust as needed – the dough should be pliable, not too soft.
4. Knead the dough for at least 10-15 minutes until it becomes smooth and elastic. Cover the bowl with a clean towel and let it rise in a warm place until it doubles in volume (about an hour, sometimes longer).
5. When the dough has risen, gently knead it again, then divide it into equal pieces. I made 18, but if you want them smaller, you can make 22.
6. For the filling, mix the cheese with the sugar, egg whites, and raisins soaked briefly in rum extract. It shouldn't be too liquid.
7. Take each piece of dough, roll it out into a round shape, about the size of your palm. Make six cuts towards the edges, leaving the center intact – enough space to put a generous spoonful of filling.
8. Place the cheese in the center. Alternately lift three petals (one yes, one no) over the filling. Repeat with the other three to close them as well as possible and achieve a rose shape.
9. Place the pastries on a baking tray lined with parchment paper, leaving space between them. Let them rise for another 10-15 minutes.
10. Mix the egg with the two tablespoons of milk and brush the pastries with it.
11. Bake in a preheated oven at medium heat (about 180°C) until nicely browned – about 20-30 minutes per batch. Remove them to a wire rack to cool.
Why I Make This Recipe Often
It's an efficient solution if you have leftover milk or sweet cheese that needs to be used up. The dough is easy to work with and stays soft. Shaping isn't complicated; it just requires a bit of patience at first. They are great for taking on the go or for a morning coffee.
Tips and Variations
Tips
- Use the richest milk possible for the dough; it helps with tenderness.
- Make sure the cheese isn't too watery – if necessary, drain it well.
- Leave enough space between the pastries on the tray; they will rise while baking.
Substitutions
- If you don’t have lemon or rum extract, just use grated zest for flavor.
- The egg yolks in the dough can be replaced with whole eggs, but it will slightly affect the texture.
- Raisins can be omitted or replaced with dried cranberries.
Variations
- For the filling, you can add a bit of vanilla or even some small pieces of chocolate, but not too much.
- You can make the pastries smaller or larger, adjusting the baking time accordingly.
Serving Ideas
- Serve them plain, dusted with powdered sugar, or with a spoonful of sour cream or cold yogurt.
- They are also good the next day, alongside a coffee or tea.
Frequently Asked Questions
1. Can I use store-bought cottage cheese?
Yes, but drain the excess whey; otherwise, the filling will be too runny.
2. Can the dough be kneaded in a mixer?
Yes, if you have a mixer with a hook, it will be faster, but don’t exceed 10-12 minutes to avoid making the dough too elastic.
3. What should I do if the dough doesn’t rise?
Check that the yeast is fresh and that the milk is warm, not hot. If it’s not warm enough in the kitchen, place the bowl with the dough near the preheated oven.
4. Can the pastries be frozen after baking?
Yes, but the texture will decrease slightly. After thawing, warm them gently in the oven or on a skillet.
5. How much filling should I put in each?
About a generous tablespoon, so it doesn’t overflow when you lift the petals.
Nutritional Values
The values are approximate, for one medium pastry (from 18 pieces):
- Calories: ~280 kcal
- Protein: 7 g
- Carbohydrates: 43 g
- Fats: 7 g
These can vary depending on the cheese used and how much sugar you add. They are filling, containing a lot of cheese and enough sugar.
Storage and Reheating
The pastries keep well in a closed container at room temperature for up to 2 days. If there are leftovers, you can refrigerate them. To reheat, give them 3-4 minutes in the oven or 30 seconds in the microwave to regain some of their soft texture. After 3 days, they lose some freshness but are still good, especially if you warm them up.
The recipe isn’t demanding, and if you have leftover sweet cheese or milk, it’s a good idea not to waste them. Shaping may seem tedious at first, but it goes quickly after the first two or three pieces. The rose pastries hold up better than the classic ones because the filling is well sealed. They are suitable for any time you crave something sweet made with homemade cheese.
Quick Info
Total time: about 3-4 hours, including rising and baking.
Actual preparation time: 45-60 minutes (not including rising).
Rising time: 1.5-2 hours.
Baking time: 20-30 minutes per batch.
Servings: 18-22 pastries, depending on how large you make them.
Difficulty: medium.
Recipe type: homemade sweet dough, usually for weekends or when you have fresh cheese.
Ingredients
For the dough (18 pieces):
- 1 kg flour
- 500 ml warm milk
- 200 g sugar
- 100 ml oil
- 3 egg yolks
- zest of one lemon
- zest of one orange
- 1 tablespoon lemon extract
- 20 g fresh yeast
For the filling:
- 900 g sweet cow cheese
- 300 g sugar
- 150 g raisins
- 1 tablespoon rum extract
- 3 egg whites
For brushing:
- 1 egg
- 2 tablespoons milk
Preparation Method
1. Place the fresh yeast in a small bowl, sprinkle a tablespoon of sugar over it, and mix until it liquefies.
2. In a large bowl, sift the flour. Add the sugar, grated lemon and orange zest, extract, oil, and egg yolks.
3. Pour the liquefied yeast over the dry ingredients, then add the warm milk. Don’t add all the milk at once; adjust as needed – the dough should be pliable, not too soft.
4. Knead the dough for at least 10-15 minutes until it becomes smooth and elastic. Cover the bowl with a clean towel and let it rise in a warm place until it doubles in volume (about an hour, sometimes longer).
5. When the dough has risen, gently knead it again, then divide it into equal pieces. I made 18, but if you want them smaller, you can make 22.
6. For the filling, mix the cheese with the sugar, egg whites, and raisins soaked briefly in rum extract. It shouldn't be too liquid.
7. Take each piece of dough, roll it out into a round shape, about the size of your palm. Make six cuts towards the edges, leaving the center intact – enough space to put a generous spoonful of filling.
8. Place the cheese in the center. Alternately lift three petals (one yes, one no) over the filling. Repeat with the other three to close them as well as possible and achieve a rose shape.
9. Place the pastries on a baking tray lined with parchment paper, leaving space between them. Let them rise for another 10-15 minutes.
10. Mix the egg with the two tablespoons of milk and brush the pastries with it.
11. Bake in a preheated oven at medium heat (about 180°C) until nicely browned – about 20-30 minutes per batch. Remove them to a wire rack to cool.
Why I Make This Recipe Often
It's an efficient solution if you have leftover milk or sweet cheese that needs to be used up. The dough is easy to work with and stays soft. Shaping isn't complicated; it just requires a bit of patience at first. They are great for taking on the go or for a morning coffee.
Tips and Variations
Tips
- Use the richest milk possible for the dough; it helps with tenderness.
- Make sure the cheese isn't too watery – if necessary, drain it well.
- Leave enough space between the pastries on the tray; they will rise while baking.
Substitutions
- If you don’t have lemon or rum extract, just use grated zest for flavor.
- The egg yolks in the dough can be replaced with whole eggs, but it will slightly affect the texture.
- Raisins can be omitted or replaced with dried cranberries.
Variations
- For the filling, you can add a bit of vanilla or even some small pieces of chocolate, but not too much.
- You can make the pastries smaller or larger, adjusting the baking time accordingly.
Serving Ideas
- Serve them plain, dusted with powdered sugar, or with a spoonful of sour cream or cold yogurt.
- They are also good the next day, alongside a coffee or tea.
Frequently Asked Questions
1. Can I use store-bought cottage cheese?
Yes, but drain the excess whey; otherwise, the filling will be too runny.
2. Can the dough be kneaded in a mixer?
Yes, if you have a mixer with a hook, it will be faster, but don’t exceed 10-12 minutes to avoid making the dough too elastic.
3. What should I do if the dough doesn’t rise?
Check that the yeast is fresh and that the milk is warm, not hot. If it’s not warm enough in the kitchen, place the bowl with the dough near the preheated oven.
4. Can the pastries be frozen after baking?
Yes, but the texture will decrease slightly. After thawing, warm them gently in the oven or on a skillet.
5. How much filling should I put in each?
About a generous tablespoon, so it doesn’t overflow when you lift the petals.
Nutritional Values
The values are approximate, for one medium pastry (from 18 pieces):
- Calories: ~280 kcal
- Protein: 7 g
- Carbohydrates: 43 g
- Fats: 7 g
These can vary depending on the cheese used and how much sugar you add. They are filling, containing a lot of cheese and enough sugar.
Storage and Reheating
The pastries keep well in a closed container at room temperature for up to 2 days. If there are leftovers, you can refrigerate them. To reheat, give them 3-4 minutes in the oven or 30 seconds in the microwave to regain some of their soft texture. After 3 days, they lose some freshness but are still good, especially if you warm them up.
The recipe isn’t demanding, and if you have leftover sweet cheese or milk, it’s a good idea not to waste them. Shaping may seem tedious at first, but it goes quickly after the first two or three pieces. The rose pastries hold up better than the classic ones because the filling is well sealed. They are suitable for any time you crave something sweet made with homemade cheese.