Submitted by: Sarah
Recipe origin: Slovakia / Minnesota
Roshky (spelling varies) is probably the most special recipe in our book. It was handed down from our matriarch, who died a few years ago, and her family was from Slovakia. Roshky are Slovak cookies and our family makes them every Christmas; it’s one of our traditions.
6 c. flour
1 lb butter
2 Tbsp. sugar
2 tsp salt
6 egg yolks
1 1/2 c. milk
1 pkg yeast
Filling:
10 oz walnuts, ground fine in food mill or processor
1 c. sugar
6 egg whites
Powdered sugar and flour for rolling dough
In a large bowl, mix sugar, flour and salt. Cut in butter with a pastry blender. In a separate bowl, dissolve yeast packet in lukewarm milk. Add slightly beaten egg yolks, reserving egg whites in refrigerator for filling, to the milk. Stir into dry ingredients. Knead in a little flour to make the dough smooth and not so sticky. Cover and refrigerate overnight. When ready to make filling, set out egg whites so they are room temperature before beating. Grind nuts finely. Place ½ to ¾ of egg whites in a bowl. Beat the egg whites with a mixer, gradually add 1 c. sugar while beating egg whites until stiff. Fold the nuts in. If too thick, add more egg white.
Preheat oven to 350°. Use a small amount of flour to work a snowball size piece of dough until smooth and elastic. Use equal parts of powdered sugar and flour on the rolling surface and rolling pin as this helps keep the dough from getting tough. On a cutting board, roll into thin squares and then use a sharp knife to cut the dough into 3″ rectangles. Thinner is better, you may want to then roll the individual pieces a bit. Spread a ½- 1 teaspoon of filling in the center of each piece. Roll up the dough, shaping into crescents and press to seal the ends. Place on a lightly greased cookie sheet. Place seam down to help hold the filling. Bake about 10 minutes, or until lightly browned.