This recipe is for Roshki, a little cake that is demanded by my family for Christmas, Easter, usually Thanksgiving and my uncles hint hint hint for their birthdays too.
(This is a lot easier than it sounds)
Place 1 teaspoon of jam at the right edge of each rectangle and using a sharp knife to help you roll the strip into a cylinder starting at the jam end. (like a jelly roll)
Bake at 375 degrees for 20 minutes. Arrange the roshki on a plate - I do it in concentric circles - and dust with powdered sugar from a flour sifter. Dobre, dobre.
For the jam, I use pineapple, peach, plum, lekvar, whatever suits your fancy. Just make sure that it is a good quality jam with lots of fruit.
The dough will be a little crumbly at first but dust it with flour and keep rolling it out.
The longest prep time is the rolling up of each cookie/cake. I use bakers parchment on my baking pans. The filling tends to come out during baking and unless you use parchment you will have jam cooked onto your baking pans. I use bakers parchment for all my baking - it's a lot easier than scouring baking pans.
If you think the cheese wars were bad, wait until the halupky wars begin. I'll start them off with my Baba's recipe after I get it from my Mom this weekend!!
All the best, Janet
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