Roshke Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough:
1 c butter
1/2 c plus 2 tbsp. milk
1 package quick rising yeast
4 cups flour
1/2 tsp salt
2 large eggs
Filling:
3/4 c ground walnuts
1/2 c sugar
1 tsp warm water
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Directions: |
Directions:Heat milk in microwave for 30 seconds and then add yeast and stir to dissolve. Set aside.
Cream butter and add flour and salt and mix a bit. Beat eggs then add to milk then add to flour/butter mixture and beat until all flour is incorporated. I use my dough hook on my mixer. Remove dough and knead for a minute or so. Don't over work it.
Put in a bowl about the same size of the dough and cover with Saran Wrap and refrigerate over night.
Take out first thing in the morning and let it come to room temperature.
Do not try to roll it until it is soft and pliable.
Once dough is ready cut the dough into 8 pieces.
Roll one piece in SUGAR until it is approximately 8-9 inches round. To get a perfect circle I found a bowl that diameter and use that to make my circle. Cut your circle into 8 wedges ( like a pizza). Smear a tiny amount of walnut filling on the top part of the wedge. If you use too much filling it will run out of your cookie. Roll the wedges from top to the point and shape into a crescent. Place the crescents onto an ungreased cookie sheet with the point on the bottom. If the point is onto it will unroll while baking. Repeat until all dough is used.
Bake at 350º for 11-12 minutes in convection oven or 18-20 minutes in a regular oven. They should just have a hint of color on tops when they are ready.
To make the filling, mix ground walnuts with sugar and warm water to make a paste. |
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Number Of
Servings: |
Number Of
Servings:75-80 |
Personal
Notes: |
Personal
Notes: Makes 75- 80.
Good Luck. They are worth the effort.
Shared by cousin Sandy
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