Israel-US Recipes: Melt-in-your-Mouth Pudding Cookies

These will not last long enough to store.

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Shimrit Sela,

Pudding pastries
Pudding pastries
INN: Oranit

Translated from Arutz Sheva's Hebrew site.

(Oped Editor's note: This recipe was given to me when I was a new immigrant years ago by an Israeli friend - after I had devoured them at her home - and is a favorite of my family ever since.)

Note: Recipe is Dairy



350 grams of self-rising flour (2.75 cups)

Note: If there is no self-rising flour, then use 2.75 cups of flour and add 1scant tsp b. powder for each cup (2.5 tsps of baking powder will do here)

1 container (in Israel) of sour cream (170 m"l or 2/3 cup)

200 grams butter or margarine (7/8 cup or 7 oz.)

3 yolks

Dash salt

1 tbs. confectioners sugar


3 egg whites

Dash salt

1 cup of sugar

1 pkg. vanilla instant pudding

Mix dough ingredients until smooth. Wrap in plastic wrap and put in refrigerator for at least 1 hour (but not more than 12 hours).

When you are ready to bake the dough, preheat the oven to medium temperature and line cookie sheets with baking paper.

Beat the whites till stiff with the sugar and salt. Sift the pudding over the beaten mixture (sifting with a net sifter prevents lumps of pudding in the filling) and gently fold it into the whites.

Divide the dough into three or four parts and roll each to a thin rectangular (0.5 cm) sheet of dough.

Spread egg white and pudding mixture on each rectangle and gently roll up. Cut  into 2 cm. slices (0.75 ") with a sharp knife and place lying down on baking sheet (you will see spirals facing up at you, pudding will show and ooze a bit)

Bake until just golden, cool well, place in airtight container (if you have any left to store).