Knead the dough out of the soft flour, egg, lukewarm water, salt, oil and lemon juice and leave it to rest for about an hour.

In the meanwhile prepare the filling for the rolls; stir the butter once melted at room temperature, add the yoke, previously drained cottage cheese, the sour cream and last the hard whipped egg white.Mix lightly, add salt and the coarsely chopped fresh tarragon.

Roll out the dough, smear with the filling and roll up into a cylinder. Wrap the roll in a cloth and cook in salted boiling water for about 30 minutes.

Roast the nuts in a pan without additional oils, until they turn golden. Add the salt and butter and pour over the rolls.Prepare the cream sauce in a frying pan: half-cook the sweet cream at low heat, add salt and, as soon as the cream is somewhat cooler, add the sour cream and stir well, in order to achieve a thick cream, to be served next to the rolls.