Flaky Sour Cream+Nutella Cookie Bites

Buttery layers of flaky crunch and chocolaty Nutella. A soft centre that makes you smile. A wonderfully easy dough made with only 3 ingredients. Versatile filling options? This is the perfect morning cookie for your coffee.

Good friends of ours recently built a house in Beit Shemesh. An expansive living room, a lovely kitchen, sliding glass doors all around; a minimalist style.  We are so excited for them, and extra happy because now there is a house where all our friends can get together, and actually fit.

We were all invited for a shabbos not long ago- there is still no lighting in the living room so there was a nice, cozy feel, and it was great. Saturday morning Hodaya set up a huge kiddish table. I wasn’t surprised, because she somehow always manages to make 101 things and still have the kitchen spotless when you walk in, the coffee area arranged perfectly for you. AKA the perfect hostess!

She served an array of herring(salty fish you either love or hate),with crackers, and potato kugel. A long sweet orange cake. A huge cheesecake made with different chocolates. There were chocolate chip cookies and a fabulous plate of Hamentashen made by my sister in law Leora(I ate half). And then there were these little roladas. Some filled with Nutella, some with chocolate spread, and others with date paste and cinnamon. She didn’t remember which was which- that was the only excuse I needed to just keep eating them! Seriously, I couldn’t stop.

When I asked for the recipe(the biggest compliment in my opinion), she said she had had sour cream in the fridge and nothing to do with it, so she googled “sour cream cookies” in Hebrew, and made the first recipe that popped up.

That’s what I did, and found this recipe from Matkonation, a site I now plan to visit regularly. The author(Danya Weiner)writes that she felt a little silly even putting up the recipe, because it is so very simple. But those are really the best ones, aren’t they? It doesn’t really get better than a 3 ingredient dough that comes together in the mixer in under a minute!

This recipe is translated from Hebrew. The sour cream-I’m shopping in Israel FYI you can use any sour cream- I used comes in those little containers that only cost 2.60 shekel(what a deal!). I didn’t have self rising flour on hand-something I’ve actually never used in my life- so I subbed plain white flour, sifted. They might puff up a little more with the self rising, so I’d use that if I had it, but the taste and texture were perfect the way I made them.

Nutella is….well, nutella, and everyone loves it. Next time I would also follow Hodayas lead and use date spread(that comes in a container in the peanut butter section), with a sprinkle of cinnamon. Pretty Israeli, if you’re feeling it!

For more delicious brunch foods check out Homemade Salmon Gravlax in 5 minutes.

Once your dough has chilled in the fridge for a bit, roll it out into a rectangle.

Spread on your filling of choice.

Roll up tightly, jelly-roll-style. Long ways! Then make slice marks almost all the through. This makes it easier(and less messy), to cut afterwards!

Did you make this recipe? Don’t forget to leave a comment below, and tag your creations@soulandstreusel on Insta.

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Sour Cream Cookie Bites

Estee

Buttery and flaky, these are the perfect morning cookie. You won't be able to stop eating them!

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Ingredients

  

• 2 1/2 cup flour self rising
• 200 gram cold butter (1 3/4 stick)
• 1 cup sour cream
• Jar of Nutella or filling of your choice

Instructions

 

Dough

• Preheat oven to 175c. Combine all ingredients in a mixer, or by hand, until a soft dough comes together.
• Wrap ball of dough in plastic wrap and refrigerate for 1/2 hour.

Roll out & Fill

• Divide into 3 pieces. Sprinkle some flour on your work surface and with a rolling pin, roll each ball out into rectangle.
• Spread with filling of your choice.
• Roll up lengthwise. Keep the roll tight. Place each log onto a baking sheet or non stick bake mat, and make slices every 1 inch, almost all the way through.

Bake

• Bake for 25 minutes, or until tops are golden.