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Swiss Meringue Rolls Recipe

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This recipe for Swiss Meringue Rolls is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
4 C. sifted flour
1/2 tsp. salt
1 1/4 C. butter
3 egg yolks, beaten
1 pkg. dry active yeast
1/2 C. sour cream
1 tsp. vanilla
Chopped walnuts
Meringue Filling
Confectioner’s sugar
Meringue Filling:
3 egg whites
1 C. sugar
1 tsp. vanilla
Directions:
Directions:
Beat egg whites until stiff, gradually adding sugar. Continue to beat until it holds stiff peaks. Beat in vanilla. In a large bowl, thoroughly mix together flour, salt and undissolved yeast. With a pastry blender cut in butter, until particles are fine. Add egg yolks, sour cream and vanilla, thoroughly combine with hands. Divide dough into 6 equal portions, forming each into a ball. Refrigerate while you prepare the Meringue filling. Sprinkle a board or a clean cloth liberally with confectioner’s sugar; keep remaining dough in the refrigerator. After dough is divided into 6 portions, roll one ball at a time into a 9-inch circle. Cover rounds with the meringue and sprinkle with walnuts. Cut into 8 equal wedges; begin at wide end and roll, not too loose or to tight. Place point side down on cookie sheets 2 inches apart. Bake at 350 for 25 minutes. Note: If dough is too stiff, beat in a bit of half and half.

 

 

 

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