Roses

Dough:

200 gram butter

2 1/2 cup flour

10 gram baking powder

3 yolks

1 cup milk

For Vanilla filling:

3 egg white

3/4 cup sugar

1 package instant pudding

For Poppy seed and raisin filling:

1 1/2 cup sugar

1 1/2 cup milk

350 gram ground poppy seeds

30 gram butter

100 gram raisin

100 gram ground walnuts

rind from 1 lemon

For chocolate filling:

Butter

cocoa

sugar

In a mixer with a paddle attachment mix the dough ingredeints.

Refrigerate for at least 4 hours.

Whip the egg whites and sugar into a steady foam. Add the pudding and stir gently.

Divide the dough into 3 equal parts and roll each part over a floured work surface to a 3 mm thick rectangle.

Spread one-third of the foam on each part. Roll each part into a roll and slice into 1 1/2 cm thick cookies.

Place in a round baking pan lined with baking paper, with the layers facing heights, and bake for 14 minutes in a preheated oven to 350F degrees.