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| Israeli Roses ( Shoshanim ) |
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| In a bowl, desolve yeaste in 1 C warm water and 6 tablespoons of sugar. Let sit for ten minutes. Add egg yolks, rum, and margerine, beat with a mixer until lumpy but mixed. Start adding flour to make a dough that's soft but not sticky. Add just enough to form a ball with hands. Kneed on a floured surface until smooth. Let rest for at least 1 hour. May sit covered in refrigerator overnight if you wish. Prepare filling; Beat egg whites until peaks start to form, add sugar and continue beating until peaks stand nicely. Fold in pudding powder and mix carefully until blended well. Roll out into a rectangle until 1/4" thick or a little less and no more than 8" wide. Spread filling evenly on top of the dough leaving 1" empty along the face-out side for sealing. Carefully roll toward the sealing side. Try to keep the filling in place by rolling lightly. Seal closed and cut into slices 3/4" thick. Place on parchment lined baking sheet and bake at 160C until golden brown. Carefully remove while warm. These are a traditional delecate cookie/cake eaten commonly in Israel. |
| 6 egg yolks 6 T sugar 1 C water ( warm ) 25 grams ( 1 ounce ) yeast 1 t Rum extract 2 C margerine flour ( about 2 pounds or 3/4 kilo ) Filling; 6 egg whites 1 1/4 C sugar 1/4 C instant vanilla pudding ( powder ) |