Monday, December 6, 2010


Bless her soul, I miss my Grandma Strez. Oh the stories I could tell you about watching her in the kitchen whipping up all kinds of ethnic dishes and deserts. Paprikash, Dumplings, Roshkies, Kolachky(SP?? LOL). I loved spending the night at her house with my siblings.

My mother told me one time that she tried to get my grandma's roshky recipe from her and my grandma just wouldn't spill the beans.  Bless her soul, I have to laugh at her for being so "secretive" about her recipes, which I'm sure were handed down generation to generation, mother to daughter.

Anyway, my mother told me that the Roshky recipe I made was the closest to my grandmother's recipe she ever tasted.(Not bragging here by any means, I don't find any pleasure in "swollen head syndrome", however, it made me smile to think that I can (almost) bake as well as Grandma Strez did.). My sister on the other hand, can make a pierogi blind folded and they taste just as good, if not better, than my grandmother's. I couldn't if my life depended on it. So that is one gift she has, that I probably never will, compliments of our Grandma.

You can use a variety of fillings for the roshkies. I prefer Almond and/or walnut myself and apricot. I also use to love Poppy Seed roshkies, but something about random drug testing should I ever be afforded the luxury to find a job(or snag an interview) would deter me from using poppy seed as I've heard some horror stories and saw the Seinfeld episode where Elaine had a poppy seed bagel before a company drug test. *giggles* I've also used Jelly. True story. It runs a little more, and you shouldn't over fill the dough with the filling or with the jelly. Trust me, after your first batch, you should figure out what "too much filling/jelly" is. loll

So here is the recipe. I hope you will enjoy these delectable pastries that simply melt in your mouth.



1 8-oz Pkg of Cream Cheese
2 sticks of butter
2 3/4 cups of flour(if the dough is still "sticky" you can add flour as needed to the bowl or to the work surface where you roll the dough it, but it shouldn't be too "Dry")

Cream together butter and cream cheese. Add flour...not like my kids were they dump half the bowl in at one time and it causes you to ingest half a cup of flour up your nostrils and a plume of the white stuff to float into midair. Slowly. Add the flour slowly. About half a cup at a time. I start out mixing it with the mixer and then after about a cup of flour is added, I proceed to use my hands.(*Points finger at you in a "Motherly Manner"...make sure to wash hands thoroughly with soap and water before kneading the dough!! Although it would be wise to do this before you even begin to bake, however, we know that children need their noses blown, or we get ten phone calls when we decide to bake. It's like all telemarketers or (for you parents out there)our children's friends just know when we've decided to bake and all call at once...ya know?)

Okay hands washed and all flour now in the bowl and thoroughly kneaded in, we take out our big ball o' dough and throw it on  a floured counter. (Okay, not literally THROW, unless your favorite Idol contestant was just booted from the show, go ahead take out your frustration on the dough. )

Roll out the dough. Cut the dough into 1/2 inch squares.(*I'll be honest here, I don't ever measure. I just cut up a bunch of squares, period. You don't want them too big, if that's the case they'd be Kolachky, not Roshky) If they are the size of a Blackberry Tour...too big. Do not use your Blackberry to measure the dough.  If you are a parent, go to your game closet, pull out your kids Barney Memory Game and use one card to measure the size of the square. That should do it. If you have no kids, knock on  your neighbor's door, the one with the ten kids on the front yard, I guarantee they have a memory game.

After you cut the squares you are going to now add filling to the squares.

This is the fun part. Because too much filling will spill over and burn on your baking pan. Too little filling, well, it's more like a teaser Roshky....Little fruit flavor lotsa dough. Icky.

Fold corner to corner. I have a photo of what this should look like here---click right here--->> Roshky Photo ...after it has baked. Place on UNGREASED baking pan.

Place in oven at 375 degrees(Yes, you should pre-heat the oven, cut me some slack I'm on a blogging roll as my coffee has kicked in now LOL) for 20-25 mins. Oven temps vary so of course, you want to check at 20 mins and once the oven gets really toasty you may want to check them at 15-20 mins. You want them to be a light golden brown around the edges.  You can take a peek at the link above again to see what I mean about the color.

Let them cool for about 10 mins or so, and when still a little warm sprinkle with powdered sugar.