Roshky Slovak Cookies Recipes

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ROSHKY (SLOVAK COOKIES)



Roshky (Slovak Cookies) image

The holiday season at DH's Grandparents' house in Chicago was always filled with interesting sweets shared by friends and neighbors from various European heritages. I found this treasure in DH's Grandmother's recipe box. She clipped it from the "Reader's Exchange" of the Chicago Daily News (which published its last edition in 1978). It was submitted by a Mrs. Mikosz and I've shared it here with her careful instructions. There was no yield included so I guessed. Please let me know how many you end up with. (Baking and chilling time are estimated too.)

Provided by Acerast

Categories     Dessert

Time 3h

Yield 4 dozen

Number Of Ingredients 8

1/2 lb butter
1/2 lb cream cheese
2 1/2 cups cake flour
1/2 lb walnuts, ground
1/2 cup sugar
milk, or (for moistening)
egg white, beaten (for moistening )
confectioners' sugar (for rolling and for dusting)

Steps:

  • Cream together thoroughly the butter and cream cheese.
  • Blend in the flour.
  • If mixture is sticky add a little more flour until the dough is easy to handle.
  • Divide dough into four equal balls; flatten, then wrap each in waxed paper and chill thoroughly.
  • To make filling, mix together walnuts and sugar, adding enough milk or beaten egg white to make a paste-like mixture.
  • One at a time, roll out each chilled piece of dough (use confectioner's sugar for rolling as you would use flour in making pastry), until a little thinner than pie dough.
  • Cut into 2-inch squares.
  • Put 1/2 teaspoon filling in the middle of each square.
  • Roll up. Seal ends. (Mrs. Mikosz does not say if you are to roll them end-to-end like a log or corner-to-corner. I remember seeing many corner-to-corner cookies so will try both and see how they turn out - please let me know what you do too).
  • With a fork, dipped in confectioner's sugar, shape into cresents.
  • Bake in a preheated 375F oven, on ungreased cookie sheets, for 20 minutes, or until golden. (dharmabean shared that 15 minutes was enough in her oven - see her review).
  • Cool on rack.
  • Sift confectioner's sugar over the tops.

ROSKY (PRONOUNCED ROOSH-KY)



Rosky (pronounced ROOSH-ky) image

My Grandma was Slovenian and always made these at Christmas. Now I make them, too. My kids always ask for them, and it's nice to have some traditional recipes with a family history.

Provided by papergoddess

Categories     Dessert

Time 12h15m

Yield 48 cookies

Number Of Ingredients 7

2 (8 ounce) packages cream cheese
2 cups butter or 2 cups margarine
6 cups flour
1 lb ground walnuts
2 cups sugar
1 egg
1 (8 ounce) can crushed pineapple, drained

Steps:

  • Cream cheese, butter, and flour.
  • Wrap in wax paper and refrigerate overnight.
  • Roll cold dough on cloth sprinkled with powdered sugar until VERY thin.
  • Cut into triangle shapes, about 3 inches at the base.
  • Mix filling ingredients together in a bowl.
  • Place a teaspoon of filling at base of triangle, then roll toward the point.
  • Shape into a crescent on an insulated cookie sheet.
  • [email protected] 375F for 15-20 minutes.
  • Watch closely so they don't burn.

Nutrition Facts : Calories 256.1, Fat 17.4, SaturatedFat 7.6, Cholesterol 35.1, Sodium 84.5, Carbohydrate 22.6, Fiber 1.1, Sugar 9.3, Protein 4

SLOVAK NUT ROLLS



Slovak Nut Rolls image

This is an old Slovak recipe. In Slovak it is called Roshky. The rolls are filled with lekvar, a thick, soft fruit spread. This is an all day project. This recipe will make 7 or 8 twelve inch loaves, or some dough may be reserved for lekvar squares.

Provided by Bob

Categories     Bread     Yeast Bread Recipes

Yield 60

Number Of Ingredients 16

2 cups margarine
6 eggs
1 cup white sugar
2 cups sour cream
½ teaspoon salt
1 cup milk
12 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 pound ground walnuts
1 cup white sugar
⅛ teaspoon ground cinnamon
8 ounces apricot preserves
1 tablespoon lemon juice
⅛ teaspoon ground cinnamon
¼ cup butter, melted
1 egg yolk

Steps:

  • Prepare two fillings. Mix together walnuts, 1 cup sugar, and 1/ 8 teaspoon cinnamon. In a separate bowl, mix lekvar with lemon juice and 1/8 teaspoon cinnamon.
  • In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. Mix well. Add sour cream, milk, flour, yeast, and salt. Beat thoroughly until dough does not stick to hands.
  • Form dough into 7 or 8 balls. Roll out each ball on a lightly floured board to a rectangle.
  • Brush dough with melted butter. Fill with fillings. Roll tight. Place on greased pans, and let stand for approximately 4 hours to raise before baking.
  • Brush tops with beaten egg yolk just before placing in oven.
  • Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until golden brown.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 29.9 g, Cholesterol 27.7 mg, Fat 14.2 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 110 mg, Sugar 8.9 g

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