Strudel Party Slices
Yeast in a cookie? Not something you see every day. In fact, Strudel Party Slices are the only cookie recipe in Cookies by Bess that has yeast.
I have to admit, I was a little skeptical of using a full ounce of yeast in this cookie recipe. Not that I have experience using yeast, but it seemed like a lot! The yeast packets I purchased were ¼ ounce each. It just seemed like a lot to use 4 packets or one full ounce in a cookie recipe.
I followed Grandma Bess’ directions for the yeast and the rest of the recipe and as with all Cookies by Bess recipes the strudel cookies turned out great! Amazingly great! The yeast dough isn’t too heavy or too light. The pecan, cinnamon and sugar filling all rolled up with the yeast dough is simply amazing!
Once again, I learned something about baking from Grandma Bess! I just love learning new baking techniques! It is so much fun to read a recipe, be a little confused or skeptical, then follow the directions and end up making wonderful and unique cookies that everyone will love!
I’m rating Strudel Party Slices 3-stars for cookie baking difficulty. 3-stars because of all the different steps and working with the yeast. Once again, the baking process isn’t hard, there are just several steps and the need for extra time and baking technique.
I had all ingredients, except the yeast in my baking pantry. After a quick trip to the grocery store, I was ready to get started.
I poured ½ cup of milk into my glass measuring cup and stuck it in the microwave to warm it up. Then I poured all four of my ¼ ounce yeast packets in with the milk.
The recipe says to let the yeast mixture sit for 25 minutes. I set my timer and kept an eye on the cup to watch the yeast and milk grow.
Finally, after 25 minutes, it had grown to a full cup!
While the yeast was sitting, I blended the rest of the ingredients together to form the dough.
Then poured the yeast mixture in…
And blended the yeast mixture into the dough.
The dough loosened up a good bit, but not to the point of being to sticky. I formed the dough into a large ball…
And covered it with wax paper for it’s overnight stay in the refrigerator.
After chilling the dough overnight, I took a large handful of the dough and kneaded it together a bit until it was smooth and ready for rolling.
The dough required just a bit of extra flour for rolling. I used my rolling pin to roll the dough as thin as I could.
Next, I beat the egg whites with my hand mixer. I then brushed the egg whites over the rolled dough.
Finally, I mixed the cinnamon, sugar, and chopped pecans together and spread it over the dough.
I was now ready to roll the dough like a jelly roll.
The dough didn’t stick to the wax paper I used to roll the dough, so it was relatively easy to roll. I just needed to be careful and take my time to roll the dough evenly.
I moved the roll to the baking sheet and I was ready to bake!
After baking the first roll, I decided to brush the outside of the next roll with egg whites. I thought it would add some nice color and possibly help keep the dough together or prevent it from splitting open or unrolling.
The egg white did add some color, but it didn’t really help keep the roll together. As you can see in this picture, the rolls rose up nicely! They also broke open some showing the filling.
I wondered if there was something I should have done different to help prevent the top from breaking to splitting, but after slicing I realized this is what was supposed to happen.
Once sliced, the open top of the slices shows the filling nicely, adding texture and beauty to the cookies!
Just look at how nicely the dough rolled, creating a beautiful strudel cookie! So pretty!
I am so happy with how these Strudel Party Slices turned out! The yeast dough was perfect! The cinnamon and sugar filling is the perfect compliment, adding a wonderful sweetness. Finally, the swirl of the cookie creates a beautiful strudel.
I can not say enough about Cookies by Bess’ Strudel Party Slices! Such a wonderful cookie that is fun to make and tastes amazing!
Strudel Party Slices
3 cups sifted cake flour
1 cup butter
2 Tbs sugar
2 egg yolks
½ cup milk
1 ounce yeast
Dissolve yeast in warm milk. Let stand for 25 minutes while mixing dough. Blend butter with flour. Add beaten egg yolks with sugar and beat well. Add yeast mixture and continue beating very well. Cover with waxed paper and refrigerate overnight. Roll out thin on floured board. Take small amounts of dough at a time. Spread with following filling.
½ cup chopped pecans
2 Tbs cinnamon
1 cup sugar
Roll as for jelly roll, brush with 2 beaten egg whites. Spread on filling, Bake in 35o degree oven for about 15 minutes. Slice in 1 inch slices when cool. Dust with confectioner’s sugar.
Makes about 4 - 5 dozen cookies 1x
Cookie Category: Rolled