|Nutritional Guidelines (per serving)|
So many countries claim roszke (RRAWSH-kee) as their own -- Croatians, Czechs, Slovaks, Hungarians, and the spellings include roski, rozky, rosky, roscici, among others. There is a town in Hungary named Roszke, so they may have originated there, even though Hungarians call these kiflik. Poles call them rogaliki and Croatians call them roscici or "little horns" and that's exactly what they look like when baked.
There are numerous recipes for rosky. Some use sour cream, some cream cheese and some are made with yeast. This is our favorite recipe.
SHORTCUT: Use canned walnut, apricot or prune filling.
- For the Dough:
- 1/2 pound (2 sticks) butter (softened)
- 1 (8-ounce) package cream cheese (softened)
- 1/4 cup sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- For the Walnut Filling:
- 1/2 cup milk
- 1/2 cup sugar
- 2 cups ground walnuts
- 1 tablespoon butter
- For the Apricot (or Prune) Filling:
- 8 ounces dried apricots (or pitted prunes)
- 1/2 cup water
- 3/4 cup sugar
In a large bowl, mix butter, cream cheese, sugar and vanilla until light and fluffy. Combine flour and baking powder, and add to butter mixture, blending well. Divide dough into 3 pieces, cover with plastic wrap and refrigerate 2 hours or overnight.
Heat oven to 350 degrees. Line baking sheets with parchment paper. Dust work surface with equal parts granulated sugar and confectioners' sugar.
Take one ball of dough out of refrigerator and roll to 1/8-inch thickness. Using a nonserrated pizza or pastry wheel, cut into 3-inch squares.
Place a rounded teaspoon of filling (see below) at one corner and roll away from you (no need to tuck in the ends). Place seam side down on the baking sheet and shape into a crescent. Repeat with remaining dough.
Bake 20 minutes or until edges are lightly brown. Cool completely and store covered. Dust with confectioners' sugar when ready to serve.
Walnut Filling: In a medium saucepan, combine all ingredients. Cook over low heat just until the butter has melted. Cool before using or store covered in the refrigerator and rewarm slightly when ready to use.
Apricot or Prune Filling: In a medium saucepan, combine all ingredients. Bring to a boil, lower heat and, stirring occasionally, simmer 8 minutes or until fruit is soft and liquid has been absorbed. Puree and cool. This can be made ahead and stored covered in the refrigerator for up to 3 months.