ROSHKI RECIPES

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.

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.