How to make
Knead the dough lightly. Divide it into 2.
Roll out one of the parts thinly and cut it into strips about 2″ (5 cm) wide. The length depends on how many rosettes you'd like but about 19 3/4″ (50 cm) is recommended.
Roll out the other dough and cut out circles with 3 glasses of different sizes. Cut these in half. On top of the strips, near their middles, arrange these semicircles one atop the other, beginning with the smallest ones. Cover the semicircles with half the strip and wrap it into a roll.
Smear the prepared rosette with the beaten egg and bake at 360°F (180 °C) about 40 min. Separately, fry the oil with the paprika lightly and smear the edges of the baked rosettes.
