Sweet Cheese Rozalach
These sweet cheese Rozalach were served at a local café, and were actually a limited menu item for a very short period of time. Rozalach is a signature dessert of that café, and it is a simple pizza dough filled with all kind of sweet filling, commonly it is filled with Nutella. I remember the sweet cheese version very vividly, and it took quite some time since I last tried to recreate them. Once I developed a good sweet cheese filling for yeasted dough, I decided I should implement it here as well.
Do not skip making the blueberry compote- it is part of the dessert, takes a few minutes to prepare, and complements the experience.
I’ve made them for dinner and they were gone within 5 minutes. Not a single crumb on the place. You could also make them in advanced, freeze, and bake whenever you fancy a Rozalach. All instructions are down below.
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Sweet Cheese Rozalach:
Equipment: Baking sheet lined with parchment paper.
Recipe: 50 Rozalach
For the dough:
| Ingredient | Amount (g / units) |
| All Purpose Flour | 550g |
| Dry Yeasts | 1 tsp |
| White Granulated Sugar | 10g |
| Salt | 1/2 tsp |
| Vegetable Oil | 54g |
| Water | 295g |
Sweet Cheese Filling:
| Ingredient | Amount (g / units) |
| Cream Cheese (30%) | 50g |
| Low-Fat Cheese or Low-Fat Sour Cream (5%) | 150g |
| Eggs | 50g (One Medium sized egg) |
| White Granulated Sugar | 50g |
| Vanilla Paste or Extract | 1 tsp |
| All Purpose Flour | 20g |
| Cornstarch | 10g |
| Vanilla Pudding Mix | 30g |
| Topping: White Baking Chocolate Chips | 200g |
For the blueberry compote:
| Ingredient | Amount (g / units) |
| Blueberries (Fresh, or Frozen) | 300g |
| White Granulated Sugar | 50g |
| Lemon Juice | 28g |
| Cornstarch | 10g |
Preparation instructions and baking:
Blueberry topping:
- In a large saucepan, combine the blueberries, sugar and cornstarch and cook on medium heat until the sugar dissolves completely and the mixture is lightly boiling and thickened.
- Over low heat, add the lemon juice and stir well to combine.
- Turn off the heat, transfer to a clean bowl, and let the mixture cool down to room temperature before using.
Cheese Filling:
- In a large mixing bowl, thoroughly mix the cheeses, sugar and vanilla paste. Add the egg and mix until fully uniform.
- Sift the dry ingredients over the cheese mixture: flour, cornstarch and vanilla pudding, and mix until smooth and without lumps. The mixture should be stable and slightly pasty. Refrigerate until use.
For the dough:
- Into a standing mixer bowl fitted with the dough hook attachment, add all of the dough’s ingredients. Knead on low speed 10 minutes until a dough is formed. It should be very nice to the touch and should not be sticky at all.
- Shape the dough into a ball and transfer into a lightly oiled bowl. Use some cooking spray to oil the dough surface, cover with plastic wrap and proof for 30 minutes.
- Divide the dough into 4 parts, each about 229g.
- Shape each part to a ball and work on a single part at a time, while the other dough balls are covered with plastic wrap.
- Preheat your oven to 225C (fan mode off), placing a backing rack at the lowest shelf inside the oven.
- On a lightly oiled using some cooking spray, roll each dough ball into a rectangle sized 35cm (l) x 22cm (w).
- Evenly spread about 90g of sweet cheese filling all over the dough, and sprinkle about 50g of white chocolate chips.
- Roll the dough, lengthwise, to a long log. Rolling should be fairly tight.
- Using a sharp knife or a bench scraper, cut the log into 3cm thick units.
- Evenly space the units on the prepared baking sheet, and bake for 8 minutes. Dust with some powdered sugar and serve immediately, with some blueberry compote.
Note: You may also freeze the cut Rozalach (up to 24g), and bake them later. It is recommended to thaw the Rozalach while the oven preheats, and bake.
