Last fall I happened to pick up two half bushels of delicious apples at a local farmers market, which led to some exciting experiments, as I love to bake with apples. Here is the recipe that combines apples and cottage cheese, which I also love, in a tender, flaky roll. Cinnamon is typically added in recipes with apples, but I chose to use ground almonds instead to get that nutty flavor. If you want to use cinnamon, there is no reason not to.
It’s best to use soft and dry cottage cheese for this recipe, and any liquid should be drained off. The dough should not be rolled out too thin. It should be at least 1/4″ thick for optimum tenderness and taste.
The rolls should be cut about an inch thick, but I’ve made them thinner than that and they turned out just as great. Thinner rolls will take less time to cook, so pay attention.
Once done, let them sit on the baking sheet for about 10 minutes before serving. These rolls are not particularly sweet – if you want them sweeter you may want to add more sugar or serve them with jam.
Serve warm or chilled over night. Either way is great, I find. They are are fantastic warm, 10 – 15 minutes after taking them out of the oven. They are also magnificent the next day, cold, after spending a night in the fridge, with a glass of milk.
- 1½ cups plus 1 Tbsp (200 g) pastry flour
- ⅔ cup (150 g) cottage cheese
- ⅛ tsp salt
- ⅛ tsp baking powder
- 8 Tbsp (115 g) butter
- 2 Tbsp sour cream
- For the filling:
- ½ cup (115 g) cottage cheese
- ¾ cup (95 g) sugar powder
- 1½ Tbsp sour cream
- 2 egg yolks
- ⅔ cup (110 g) almonds, ground
- 4 large apples, peeled, cored and thinly sliced
- Egg wash
- 1 egg
- 1 tsp milk or heavy cream
- Place flour, salt, and baking powder in a medium bowl and whisk to combine. Add cottage cheese and ground almonds. Use a pastry cutter or rub the mixture between your fingers to blend cottage cheese and flour until it resembles coarse meal. Add sour cream and combine well using a large spoon
- Cut a well chilled stick of butter into small cubes, about ¼" in size. Spoon the mixture, together with the butter, into a large zip-lock bag. Expel any air from the bag and close it. Place the bag in the freezer for about 10 minutes
- Remove the dough from the freezer. Use a rolling pin to flatten the butter into flakes. Place the bag back in the freezer for about 10-20 minutes
- Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until the mixture holds together in one piece
- Wrap the dough with plastic wrap, flatten it into a disc and refrigerate for 20-45 minutes
- Preheat oven to 425F
- Take the dough out from the bag and place onto a lightly floured surface. Using a large rolling pin, roll out the dough to about 10 x 18 inch rectangle, making sure the dough is at least ¼" thick
- Spread the filling and sliced apples evenly across the entire surface of the rolled out dough
- Starting with the the shorter side, roll up into a roll
- Slice into about 1" pieces and place on the parchment paper lined backing sheet
- Whisk one egg with a tsp of milk or cream until pale yellow and perfectly mixed. Using a pastry brush paint the rolls with a light, even coat of egg wash
- Bake at 425F for 15 minutes, turn the temperature to 410F and bake for another 10-15 minutes, until golden brown