ROSHKY

 

Ingredients:                                

1 Large cream cheese – 8 ounces

2 sticks butter

3 cups flour

 

Dough:

1.  Cream butter and cream cheese.

2.  Add flour and blend well to make a dough.

3.  Roll dough into logs approx. 2 inches in diameter and 10 inches long.

4. Wrap logs in wax paper and refrigerate overnight.

 

Filling:

1  pound ground nuts

1 cup sugar

4   egg whites slightly beaten

4 Tablespoons milk

Zest from one lemon ( optional )

 

Directions to assemble Roshky:        

 

Preheat oven to 375

1. Remove 1 log at a time from refrigerator.

2. Slice dough into 1/2 inch rounds.

3.  Roll each piece of dough into a small  circle on board or counter covered with powdered sugar.

4.  Place a teaspoon of filling on each round and shape into a crescent.

5.  Place on an ungreased cookie sheet or on parchment paper.

6.  Bake 20-25 minutes or until golden.

 

Bud Eichorn rolling roshky dough in powdered sugar.

This recipe was made by Bud Eichorn during our  Christmas baking marathon  2013.  This  was shared by Bud’s mother.