Cream cheese cookies

1. Dough

semi skimmed milk 1,5% 1.1 cup (250 ml) • fresh yeast 1 oz (30 g) • sugar granulated 1 tsp • all-purpose flour / plain flour 1.1 lb (500 g) • unsalted butter 5.25 oz (150 g) • powdered sugar 4.25 oz (120 g) • egg yolk 2 pcs • chicken egg 1 pc • salt 1 pinch • lemon peel 0.5 tsp • rum 2 tbsp

In warm milk, part of the listed amount, prepare leaven from yeast and sugar. Pour in the bowl flour, add melted cool butter, sugar, egg yolks, egg, a pinch of salt, lemon zest, rum and yeast. Knead the dough well.

2. 

Let the dough rise 30 minutes at the warm place.

3. Apple compote

apples 1.3 lb (600 g) • water 6.75 tbsp (100 ml) • sugar granulated 2 oz (60 g) • ground cinnamon 1 tsp • whole cloves 3 pcs

Peel apples, core them and cut into eight pieces. Put them into the pot, add water, sugar, ground cinnamon and cloves. Cook 15 minutes while stirring occasionally. Pour out juice and let the apples cool. You can use even sterilized apple compote for the cake.

4. Cream cheese filling

cream curd 8.75 oz (250 g) • chicken egg 1 pc • vanilla sugar 0.75 oz (20 g)

Mix to combine cream cheese with egg and vanilla sugar.

5. Cookies

Shape 16 pieces of balls from the raised dough and place them on baking tins lined with parchment paper in sufficient distance from each other. Let them rise for 10 more minutes.

6. 

Use a bowl to press the balls into the round flat cakes.

7. 

Place cream cheese filling in the centre of cookies and use a spoon to press it, but leave some space around the edge.

8. 

egg white 2 pcs

Place the apples from compote on top of the filling and brush edges of the cookies with beaten egg whites. Use egg whites from the eggs which were separated and egg yolks were added into the dough.

9. 

Bake in preheated oven at 180 - 390°F (200°C) 15 - 20 minutes.