To make the dough. Flour, salt. sugar, baking powder mix well, place in a food processor.

Frozen margarine, cut into cubes and add into flour. Slightly frozen cheese also chop and add to the flour. Sour cream add there.

To turn on processor until the dough together in clumps, it is lumpy, not smooth. The dough will be very soft and sticky, well, more flour is not necessary.

Then use your hands to gather in a piece, form a small roll and put into the freezer for 30 minutes.

Dough to get, be divided into two parts, each roll out the cake thickness of 0.3-0.5 cm Pellet to roll out directly on the paper, through the film or paper. Put tortillas on paper on a Board or flat plate and put into the freezer for 15-20 minutes, can be more but not less.

This time, prepare the filling. Raisins to steam in a little hot water. With half of the lemon to remove the zest, to get the pulp and along with the raisins and 2 tablespoons regular sugar put in blender and make puree. Add in the lemon puree, starch and mix well.

Nuts slightly grind in a blender or finely chopped. Mix with grated white chocolate, coconut and brown sugar.

Take one tortilla and spread half of the lemon puree.

On top of the lemon puree to spread an even layer of nut filling. Cut the cake into 8 segments.

With the test it is necessary to work as quickly as possible and only with well frozen, otherwise it's sticky and viscous and the formation of the bagels will be difficult and will melt in the oven. Each triangle to roll croissant. The formed bagels again, remove in the freezer for 15 minutes. This time preheat the oven to 180 degrees. To get the bagels, place them on a baking sheet, brush with egg yolk mixed with milk and sugar. Bake for 20-25 minutes, until Golden top.