Roskis

Pastry

Ingredients:

• 1 cup sour cream
• 1 envelope dry yeast
• 1 cup (2 sticks) butter
• 1 cup shortening
• 3 egg yolks
• 1 egg
• 5 cups flour
• Sugar

Instructions:

Mix sour cream and yeast in a small bowl. Melt butter and shortening in saucepan; cool to lukewarm. Put flour in large mixing bowl, add sour cream mixture, butter mixture, egg yolks and egg. Mix thoroughly. Cover bowl and chill overnight.

Filling

Ingredients:

• 1/2 pound dried apricots
• water
• 1/2 cup sugar

Variation: Substitute strawberry jam or pineapple pie filling for apricots

Instructions:

Place apricots and sugar in small saucepan with enough water to cover. Bring almost to a boil, reduce heat to low, cover and simmer about 45 minutes, or until tender. Puree stewed apricots with liquid in food processor or blender.

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Now, to bring it all together

To form roskis, scoop out a baseball-size piece of the stiff dough and form into a ball. Sprinkle about 1/2 cup of sugar onto a rolling surface, then roll into a circle about 10 inches in diameter. Sugar will become embedded in dough. Cut circle into about eight wedge-shaped pieces. At the wide end of each wedge, place 3/4 teaspoon of filling. Starting at the wide edge, roll dough to point of wedge in the fashion of a crescent roll. Place roskis about 1-inch apart on a baking sheet lined with foil. Repeat with more sugar and dough until all dough is used. Bake at 350° 20-25 minutes, or until lightly brown.