Preparation

Sieve the flour, add a pinch of salt, the icing sugar and the butter cut into pieces. Chop everything with a knife. Then, add the sour cream and egg yolk and knead quickly.
Divide the dough into two parts. Form into cubes, wrap in food-quality film and chill in the fridge for 30 minutes.

After this time, roll out each part into a rectangle approximately 30 x 20 cm. Roll the dough onto a rolling pin and transfer to a sheet of baking paper, making it easier to roll up later. Spread the Lauretta kiwi flavoured filling onto the rectangle, leaving 1 cm on each side. Roll up the dough (start with the long side), wrap in baking paper and place in the freezer for at least 2 hours.

Cut the frozen roll into slices about 1 cm thick and spread them on a baking tray lined with baking paper. Bake the cookies at 170°C for approx. 20-25 minutes.

When they are still warm, transfer them to a plate. If you do not do this, there is a good chance that they will stick to the paper. The second (uncut) roll can be prepared and left in the freezer and the cookies can be baked when unexpected guests come to visit.