Efrat's Notebook

Meringue Rose Cookies Draft

Little roses of sour cream and butter dough, rolled up with a meringue and instant pudding filling and baked until golden.

  • Prep45 min
  • Cook50 min
  • Rest4 hr
  • Total5 hr 35 min
  • Makes35–40 roses
  • KashrutDairy

What you need

Amount:×1

Dough

Filling

How I make it

  1. Put the flour, baking powder, sugar and butter in a food processor and pulse to crumbs.

  2. Add the yolks and sour cream and process until the dough comes together in a ball.

  3. Put the dough in a plastic bag and refrigerate for at least 4 hours, or overnight. Keep the egg whites in the fridge too.

  4. Divide the cold dough into four parts and roll each into a rectangle.

  5. Whip the egg whites to soft peaks. Gradually add the sugar and keep whipping until stiff.

  6. Fold the pudding mix into the meringue.

  7. Spread a quarter of the filling over one rectangle, fold in the two short sides and roll up along a long side.

  8. Slice with a sharp knife into ten pieces and lay them cut side down on a baking sheet lined with parchment paper, so the roses lie flat.

  9. Repeat with the rest of the dough and filling.

  10. Bake at 350°F (180°C) for 40-50 minutes, until the roses are golden.

What I've learned

  • Work quickly once the pudding is in, because the filling keeps firming up.

Source: ChefEf (chefef.com)