Best Roszke Aka Nuthorns Recipes

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NUT HORNS



Nut Horns image

This is my mother;s recipe. It has to be at least 60 years old. The dough is soft and has to be refrigerated before using, but these are delicious. I can't stop eating them.

Provided by Jane from Ohio

Categories     Dessert

Time 35m

Yield 48 cookies

Number Of Ingredients 7

2 cups flour
1/2 lb butter
1 egg yolk
3/4 cup sour cream
3/4 cup ground walnuts
3/4 cup granulated sugar
powdered sugar, for dusting

Steps:

  • Mix flour and butter with pastry blender.
  • Make a well in the center.
  • add 1 egg yolk and sour cream.
  • Mix together well.
  • Divide dough in 3 balls.
  • Wrap each ball in wax paper.
  • Chill overnight.
  • Next day, take out one ball at a time.
  • roll out on floured board in a circle.
  • as a pie crust 12" to 13" across.
  • Mix 3/4 cut ground walnuts and.
  • 3/4 cups of sugar.
  • Divide this filling into 3 parts.
  • Sprinkle over rolled out dough.
  • Then roll nuts lightly into dough with a rolling pin.
  • Cut into 16 wedges.
  • Roll each piece wide end first to narrow tip.
  • Place narrow end down on cookie sheet.
  • Bake at 350 degrees for 20 minutes until golden.
  • Dust with powdered sugar before serving.

Nutrition Facts : Calories 81.1, Fat 5.5, SaturatedFat 3, Cholesterol 15.5, Sodium 37, Carbohydrate 7.4, Fiber 0.2, Sugar 3.3, Protein 0.9

ROSHKY (SLOVAK COOKIES)



Roshky (Slovak Cookies) image

The holiday season at DH's Grandparents' house in Chicago was always filled with interesting sweets shared by friends and neighbors from various European heritages. I found this treasure in DH's Grandmother's recipe box. She clipped it from the "Reader's Exchange" of the Chicago Daily News (which published its last edition in 1978). It was submitted by a Mrs. Mikosz and I've shared it here with her careful instructions. There was no yield included so I guessed. Please let me know how many you end up with. (Baking and chilling time are estimated too.)

Provided by Acerast

Categories     Dessert

Time 3h

Yield 4 dozen

Number Of Ingredients 8

1/2 lb butter
1/2 lb cream cheese
2 1/2 cups cake flour
1/2 lb walnuts, ground
1/2 cup sugar
milk, or (for moistening)
egg white, beaten (for moistening )
confectioners' sugar (for rolling and for dusting)

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.

MOM'S NUT HORNS



Mom's Nut Horns image

This is an old family recipe. We make them every Christmas and there are never enough. The dough is easy to work with and they are easy to make!

Provided by Stephanie Murtaugh- Flinn

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 8h50m

Yield 24

Number Of Ingredients 7

½ pound butter
2 cups all-purpose flour
¾ cup sour cream
1 egg yolk
¾ cup finely ground walnuts
¾ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight.
  • Combine walnuts, sugar, and cinnamon in a small bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  • Cut dough into 4 equal pieces. Roll each piece into a 1/8-inch thick circle on a lightly floured surface. Spread 1/4 of the walnut mixture on each circle; cut each circle into 12 wedge-shaped pieces with a pizza wheel.
  • Shape each piece of dough into a crescent by rolling dough from the wide end of the wedge into the center. Transfer cookies carefully to the baking sheets.
  • Bake in the preheated oven until golden, 20 to 25 minutes. Watch cookies carefully as they bake; their bottoms tend to brown faster than their tops.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 15.1 g, Cholesterol 32 mg, Fat 11.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 58.9 mg, Sugar 6.4 g

HUNGARIAN NUT HORNS



Hungarian Nut Horns image

My mother shared this recipe with me over 30 years ago. Nut horns are especially nice for buffets because they are easy to pick up and eat with your fingers. They also freeze well.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 dozen.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110°-115°)
4 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
3 large egg yolks, lightly beaten
1/4 cup sour cream
1 teaspoon vanilla extract
Confectioners' sugar
NUT FILLING:
3 large egg whites
1 cup sugar
1 teaspoon vanilla extract
1-1/2 cups ground walnuts

Steps:

  • In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

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