My mom used to do this rolls on the Sunday mornings. These
rolls are similar to cinnamon rolls but filled with meringue glaze instead. The
delicate flavor of the pastry and sweet
crusty meringue complement each other nicely. Enjoy with black coffee.
Prep time: 30 minutes
Baking time: 20 minutes
Ingredients:
Dough
- 200 grams farmer’s cheese
- 200 grams soften margarine
- 260 grams flour
- 2 egg yolks
- 0.5 tsp. soda
Merengue glaze
- 2 egg whites
- 1 cup sugar
Directions
In a large bowl combine farmer’s cheese and margarine using
electric mixer on low. Incorporate egg yolks one by one. Gradually add flour to
the mixture. Once combined, remove the dough from the bowl and shape into a
ball. Refrigerate in a plastic wrap for 20 minutes.
Meanwhile, make meringue
glaze by whisking together the egg whites and sugar lightly.
Divide the dough into 2 pieces. Shape a ball, and then roll out the dough to
about 12 inches long and 16 inches wide. Spread half of the meringue glaze along the length of the dough, leaving about
2 inches at the other end. Roll dough like you would cinnamon rolls and cut the
log every 1 inch.
Transfer to a baking sheet, that has been lined with
parchment paper. Continue the process with the remainder of the dough, place
the pieces 3” apart from each other since they will expand.
Turn the oven on to 350°F. Bake for 20 minutes until golden
color. Let in cool slightly before serving. Enjoy with black coffee.
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