Roszke (Nuthorns): A Taste of Hungarian Christmas Tradition

As a chef who has spent decades exploring the rich tapestry of global cuisines, there are certain dishes that resonate not just on the palate, but deep within the soul. Roszke, or “nuthorns” as they are affectionately known by some, are precisely one of those treats. I first encountered these delicate, crescent-shaped cookies years ago during a chilly December visit to a small Hungarian village. The air was thick with the scent of pine and woodsmoke, but what truly captivated me was the aroma wafting from a cozy kitchen – a warm, nutty perfume that promised pure comfort. It was there, by a crackling fireplace, that I tasted my first homemade Roszke, and it was like unlocking a secret door to the heart of Hungarian holiday baking.

Recipe Overview

• Prep Time: 45 minutes (plus overnight refrigeration)
• Cook Time: 20-25 minutes
• Total Time: 48 hours 25 minutes (includes chilling and rising)
• Servings: 36 cookies
• Yields: 24-36 cookies
• Dietary Type: Contains Dairy, Eggs, Wheat

Ingredients

For the Dough:

• 1/2 pound butter (unsalted, chilled and cut into cubes; not margarine)
• 2 tablespoons Crisco (vegetable shortening)
• 6 tablespoons powdered sugar
• 6 large egg yolks
• 1/2 pint sour cream (full-fat is best for richness)
• 1 teaspoon salt
• 4 cups all-purpose flour, plus more for dusting
• 1/2 large cake yeast (about 1/2 ounce, fresh yeast is traditional, but 1.5 teaspoons active dry yeast can be substituted, proofed in 1/4 cup warm milk)

For the Filling:

• 2 pounds chopped walnuts
• 1/2 cup sugar (granulated or fine caster sugar)
• 1 beaten egg white (reserved from making the dough, or use one extra egg white if needed)

For Rolling:

• Powdered sugar, for dusting

Equipment Needed

• Large mixing bowls
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Rolling pin
• Sharp knife or pastry wheel
• Baking sheets
• Parchment paper (optional, for easier cleanup)
• Wire cooling rack

Instructions

The journey to these delightful nuthorns begins with a patient and slightly involved dough process, but the rewards are immense.

1. Cream the Fats and Sugar: In a large mixing bowl, cream together the chilled butter and the Crisco until smooth and well combined. Gradually add the powdered sugar and continue to cream until the mixture is light and fluffy.
2. Incorporate the Egg Yolks: Add the egg yolks one at a time, beating well after each addition until fully incorporated into the creamed mixture.
3. Add Wet and Dry Ingredients: Stir in the sour cream and salt until just combined. Gradually add the flour, mixing until a cohesive dough begins to form. Be careful not to overmix at this stage; just bring it together.
4. Prepare the Yeast: If using fresh cake yeast, melt it in 1/4 cup of warm milk (around 105-115°F or 40-46°C). If using active dry yeast, sprinkle it over the warm milk and let it bloom for 5-10 minutes until foamy. Add the dissolved yeast mixture to the dough.
5. Work the Dough: Gently work the dough with your hands or a dough hook attachment on a mixer until it is smooth and pliable. If the dough feels too tacky, add a little more flour, a tablespoon at a time, until it’s manageable but still soft.
6. Refrigerate Overnight: Shape the dough into a disc or a rough ball, wrap it tightly in plastic wrap, and refrigerate overnight. This chilling period is crucial for developing the flavor and making the dough easier to handle.
7. Prepare for Shaping: The next morning, take the dough out of the refrigerator and let it sit at room temperature for about 30 minutes to soften slightly.
8. Divide and Shape the Dough Balls: Work the dough gently to ensure it’s smooth. Cut the dough into 8 or 9 equal pieces. Roll each piece into a ball.
9. First Rise: Place the dough balls on a lightly floured surface, cover them loosely with a clean kitchen towel or plastic wrap, and let them rise for 30 minutes. This brief resting period allows the gluten to relax, making them easier to roll.
10. Roll and Cut: Gently roll out each dough ball into a thin sheet. Cut these sheets into squares. The size of the squares will determine the final size of your nuthorns; aim for about 3-4 inches per square.
11. Prepare the Filling: In a separate bowl, combine the chopped walnuts with the sugar and the beaten egg white. Mix thoroughly until the walnuts are well coated and slightly sticky.
12. Assemble the Nuthorns: Spread a portion of the walnut filling over each square of dough. Roll the dough up from one corner to the opposite corner, like a jelly roll, to create a crescent or horn shape. Pinch the seam gently to seal.
13. Second Rise: Arrange the shaped nuthorns on baking sheets, leaving some space between them as they will expand. Cover them loosely again and let them rise for another 30 minutes.
14. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the nuthorns for 20-25 minutes, or until they are a beautiful golden brown and the filling is fragrant.
15. Cool and Dust: Once baked, transfer the nuthorns to a wire cooling rack. While they are still warm, roll them in powdered sugar until generously coated. Allow them to cool completely before storing.

Expert Tips & Tricks

• Butter Temperature is Key: Using chilled, cubed butter is essential for creating a tender dough. Don’t let it get too warm while you’re working with it.
• Don’t Rush the Chill: The overnight refrigeration is not just a suggestion; it’s critical. It allows the flavors to meld and the dough to firm up, making it much easier to roll and shape without it becoming sticky or tearing.
• Yeast Versatility: While fresh cake yeast is traditional and offers a wonderful subtle flavor, active dry yeast is more readily available. Ensure your dry yeast is fresh by proofing it first.
• Filling Consistency: The beaten egg white in the filling acts as a binder. If your walnut mixture seems too dry, you might need to add a tiny bit more egg white, but be sparing so as not to make it wet.
• Shaping Nuances: Don’t worry if your nuthorns aren’t perfectly uniform. The rustic charm is part of their appeal. The key is to seal the seam well to prevent the filling from escaping during baking.
• Powdered Sugar Coating: Rolling them while still warm allows the powdered sugar to adhere beautifully and create that signature snowy finish.

Serving & Storage Suggestions

Roszke are best served at room temperature, allowing their delicate flavors and textures to shine. They are a perfect accompaniment to a warm cup of coffee or tea, especially on a crisp morning or as an afternoon treat. For an extra touch of festivity, you can dust them with a little extra powdered sugar just before serving.

These cookies store exceptionally well, making them ideal for holiday baking ahead of time. Store them in an airtight container at room temperature for up to 5 days. The flavors actually tend to deepen over the first couple of days. They can also be frozen for up to 2 months; simply thaw them at room temperature before serving. Avoid refrigerating them, as this can make the dough tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	440.9 kcal
Calories from Fat		75%
Total Fat	36.6 g	56%
Saturated Fat	9.2 g	45%
Cholesterol	71.8 mg	23%
Sodium	159.5 mg	6%
Total Carbohydrate	23.6 g	7%
Dietary Fiber	3.1 g	12%
Sugars	3 g	12%
Protein	8.9 g	17%

Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While the classic Roszke is a treasure in itself, here are a few ways you might explore:

• Nut Alternatives: Pecans can be used in place of walnuts for a slightly different nutty profile. Almonds could also be a delicious option, though they might require a touch more sweetness.
• Spice it Up: A pinch of cinnamon or a whisper of ground clove in the filling can add another layer of warmth and spice, particularly fitting for the holiday season.
• Citrus Zest: For a brighter note, consider adding a teaspoon of finely grated lemon or orange zest to the dough or the filling.

FAQs

Q: Can I make the dough ahead of time and freeze it?
A: Yes, you can prepare the dough and refrigerate it for up to 2 days. For longer storage, wrap it very tightly and freeze it for up to 1 month. Thaw it in the refrigerator overnight before proceeding with the recipe.

Q: My dough is too sticky. What should I do?
A: If your dough is too sticky to handle, gradually add more flour, one tablespoon at a time, until it becomes manageable. Be careful not to add too much, as this can result in a tough cookie.

Q: How can I ensure the nut filling doesn’t leak out?
A: Ensure you seal the seam of the rolled crescent tightly. Pinching the edges gently can help prevent the filling from escaping during baking.

Q: Can I use pre-ground walnuts for the filling?
A: While pre-ground walnuts can work, freshly chopped walnuts will provide a superior texture and flavor. If you use pre-ground, be mindful that the consistency might be a bit finer.

Q: What is the best way to store Roszke to keep them fresh?
A: Store them in an airtight container at room temperature. They are best enjoyed within a few days for optimal texture, but they will remain edible for up to a week.

Final Thoughts

There’s a profound satisfaction in creating something as time-honored and delicious as Roszke. Each crescent-shaped cookie is a testament to the enduring power of tradition and the simple joy of sharing homemade treats. Whether you’re revisiting cherished memories or forging new ones, this recipe is an invitation to slow down, embrace the process, and savor the sweet, nutty culmination of your efforts. I encourage you to bake a batch, gather loved ones, and let the comforting aroma of Roszke fill your home. I’d be delighted to hear about your creations and any personal twists you discover along the way!