👨‍🍳 Instructions

1. 1

   In a large bowl, combine flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   💡 Tip: Keeping the butter cold is crucial for flaky pastry.
2. 2

   In a separate small bowl, whisk together the egg yolks and sour cream/yogurt. Add this to the flour mixture and mix until just combined, forming a dough. Do not overmix.

   💡 Tip: The dough should come together but still be slightly crumbly.
3. 3

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   💡 Tip: Chilling the dough makes it easier to handle and roll.
4. 4

   While the dough chills, prepare the filling: In a medium bowl, combine the crumbled cheese, ground walnuts, granulated sugar, and lemon zest. Mix well.

   💡 Tip: Ensure the walnuts are finely ground for a smoother filling.
5. 5

   Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.

   💡 Tip: Preheating ensures even baking.
6. 6

   On a lightly floured surface, roll out the chilled dough into a rectangle, about 3-4 mm thick. Spread the cheese and walnut filling evenly over the dough, leaving a small border.

   💡 Tip: Try to spread the filling as uniformly as possible.
7. 7

   Carefully roll up the dough from the long side to form a log. Slice the log into 2-3 cm thick rolls.

   💡 Tip: Use a sharp knife to get clean slices.
8. 8

   Place the rolls on the prepared baking sheets. Brush the tops with lightly beaten egg white.

   💡 Tip: Egg white gives a nice sheen to the pastry.
9. 9

   Bake for 25-30 minutes, or until golden brown and cooked through.

   💡 Tip: Keep an eye on them to prevent burning.
10. 10

    Let cool slightly on the baking sheets before transferring to a wire rack. Dust generously with powdered sugar once cooled.

    💡 Tip: Dusting with powdered sugar while slightly warm helps it adhere better.