The Minaret Bucket List Magazine

Rohlicky Dessert: This next recipe is one that has been shared from generation to generation in my family: the rohlicky.

They’re a little more complicated to make but totally worth the time. They are moon-shaped pieces of heaven. They come from my great-grandfather’s birth country, the Czech Republic. I got the recipe from my grandmother in Michigan and every year my family begs me to make them here in Tampa. For this recipe you will need: -One large bowl -2 small bowls -2 1/4 cups flour -1/2 lb. butter (do not melt, use at room temperature) -1 package instant rise yeast -1 tsp. sugar -1 lb. walnuts -1 cup sour cream -5 eggs -1/4 cup brown sugar -Maple or vanilla flavoring to taste (about 2 to 3 tsp.)

-Blender Put your flour and butter together in a large bowl.

Cut the butter into the bowl. You want it solid, not melted. It won’t turn out right if it is melted. In one of your small bowls put the instant rise yeast, and sugar with one ounce of warm water, mix them gently Rohlickies are traditional Czech desserts baked to perfection and topped with together and watch to make sure the yeast rises. In powdered sugar. the second small bowl put one cup of sour cream and five egg yolks (no whites!) that are beaten and mix them. Put the walnuts in the blender with the brown sugar baggy in the refrigerator. Add to the large bowl the contents of and maple or vanilla flavoring. Grind the walnuts until they are each small bowl. Mix very, very, well together. Take about 1/4 to very fine. You will use this as a filling later. Put the walnuts in a 1/2 teaspoon of dough and roll into a ball and place them on cookie sheets. Do this until all the dough is rolled into little balls on the cookie sheets. Cover with saran wrap and let them set overnight in the refrigerator. The next day roll out each ball. They will be like small pie crusts.

Make sure you roll them out thin. You can use powder sugared to roll them in and can add a some flour to roll out the little balls (1/4 cup of flour cup of powdered sugar). After the balls are rolled out, place the nut mix in them, about 1 teaspoon of nut filling. Make sure to roll the dough ends tightly after filling them with nut filling. Place the rohlickies on a heavy cookie sheet and bake at 350 degrees for 10 to 15 minutes. Keep an eye on them to make sure they don’t over-brown.

The baking time depends on the size of the rohlicky and none are exactly the same. When they are done place them on wax paper and let them cool for at least five minutes. Sprinkle them with powdered sugar just before you serve them for an extra sweet flavor to top everything off. Then, enjoy them with family and friends over the holidays!

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