Roshky Slovak Cookies Recipes

WALNUT OR FRUIT-FILLED CRESCENT COOKIES (ROSZKE OR ROSKY)

Steps:

• 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 F. 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 it to 1/8-inch thickness. Using a non-serrated pizza or pastry wheel, cut into 3-inch squares.
• Place a rounded teaspoon of filling at one corner and roll it 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 three months.

CREAM CHEESE KOLACKY

Steps:

• Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

ROSKY (PRONOUNCED ROOSH-KY)

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.
• Bake@ 375F for 15-20 minutes.
• Watch closely so they don't burn.

SLOVAK CREAM CHEESE COOKIES

Steps:

• Mix ingredients until smooth and creamy.
• Place dough in refrigerator over night.
• Roll out on floured board about 1/8 inch thick.
• Cut into 2 inch squares.
• Fill with your choice of preserves.
• Roll each square into crescent shape, log or put opposite sides together.
• Bake at 400 degrees until light brown about 10 to minutes.
• Sprinkle with powered sugar when cool.

SLOVAK NUT ROLLS

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.

ROZKY

Steps:

• Cream butter and cream cheese together.
• Add sour cream and mix well.
• Add flour gradually until you have a firm dough.
• Refrigerate overnight.
• Combine filling ingredients.
• If too dry, add a little milk.
• Preheat oven to 350°F.
• Roll out small portions of dough in granulated sugar to about 1/8" thick, about 2 1/2" diameter each.
• Place 1 to 2 tsp of filling in middle of each circle and pinch 2 sides together in the center to seal.
• Bake on cookie sheet for about 15 minutes.