Rosky Pronounced Roosh Ky Recipes

CHRISTMAS NUTS

Steps:

• Mix sugar, cinnamon and salt together.
• Set aside.
• Beat water and egg white together until frothy.
• Coat nuts in egg mixture.
• Add sugar mixture to nuts.
• Mix well.
• Spread on large greased cookie sheet.
• Bake at 225 degrees F for 1 hour stirring every 15 minutes.

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.

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.

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.

PIROSHKY (PIROSHKI)

Steps:

• Dissolve yeast in water and let stand 10 minutes. In large bowl, combine flour, sugar and salt. Make a well in flour and add milk, egg, oil and yeast. Combine to make a soft dough. Knead about 10 minutes. Let rise one half hour to one hour.
• Brown chopped onion and garlic. In separate pan, brown ground beef. Season with salt, pepper, garlic and onion. Cool meat mixture and remove solidified fat.
• Pinch a golf-ball sized piece of dough, flatten with fingers or roll out to 1/8" thickness. Place 2 Tbsp filling in center and bring opposite edges of circle together. Pinch securely. (The traditional shape is a plump center with tapering ends.).
• Let piroshkis rise seam side down, 30 minutes. Heat oven to 350. Brush with egg and bake until golden brown (approx 20 min, it depends on the size). The piroshky may also be deep fried.
• Ed. Note: I also like to add about 1 cup cheese sauce powder (sometimes found in bulk food stores) to the meat mix. I find it gives a slightly cheesy taste. If I do that, I omit the salt.

SWISS ROSTI WITH SMOKED SALMON AND POACHED EGG

Steps:

• Using the large holes of a box grater, shred the parboiled potatoes onto a baking sheet. (Try not to mash them.) Season with salt and pepper.
• Place a 9-inch cast-iron or nonstick skillet over medium-high heat and add 2 tablespoons butter. When butter is hot, use a spatula to transfer all the grated potatoes to the skillet. Let the potatoes begin to brown, then turn heat to medium. Press down lightly with spatula to form a thick cake. Let cake fry gently until bottom is golden brown and crisp, about 10 to 15 minutes. Shake the pan to be sure the cake isn't sticking; loosen with a spatula if necessary.
• Lay a plate over the uncooked side of the cake and carefully invert the cake onto the plate, crisp-side up. Return the skillet to the stove, add a little more butter to the pan as necessary and slip the cake back in, uncooked-side down.
• Fry gently for another 10 to 15 minutes, until crisp on the second side. Remove from heat and slide the cake (or invert) onto a plate or cutting board. Sprinkle lightly with salt and pepper. Keep warm.
• Poach the eggs: Fill a wide skillet halfway with water. Add a good pinch of salt and bring to a gentle simmer. Break each egg into a teacup, then carefully slip it beneath the water's surface. Cook for 2 minutes, until eggs are barely set, then turn off heat. (Leave eggs in hot water to finish cooking as you prepare the plates.)
• Cut the rösti into wedges and divide among plates. Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted spoon (holding a towel beneath spoon to catch excess water), and place on the other side of each wedge.
• Top each wedge with a dollop of crème fraîche. Garnish with a sprinkle of chives and a sprig of watercress.

ROSHKY (SLOVAK COOKIES)

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.

GRANDMA RUTH'S KRINGLA

Steps:

• Mix sour cream, buttermilk, heavy cream, and sugar well. Add the vanilla. (May substitute 2 teaspoons vanilla and 3/4 tsp nutmeg; or 2 teaspoons vanilla and 1 teaspoons almond flavoring.).
• Sift flour with baking soda, baking powder, and salt. Mix into the cream mixture, blend well.
• Chill overnight, covered, or until easy to handle. Roll into the size of a pencil, then shape into a pretzel shape or figure-8's.
• Bake at 400 degrees for 8 minutes or until golden.