Rohličky are delectable Czech pastries often enjoyed during special occasions and holiday seasons. Their name translates to “little horns” or “crescent rolls” in English, referring to their shape.
When rohličky won the poll, I had mixed feelings. This pastry takes two days and requires TLC as you fill each pastry. I messed up a batch last winter, so I was a little cautious about tackling this treat again. Yet, I was looking forward to redeeming myself and indulging in the sentimental experience of baking a beloved family recipe.
So, on a Saturday evening, I made the dough, compacted them into about eighty balls, and chilled them overnight. The next morning at four a.m. (yes! that early), I rolled each dough ball into a rectangle, filled the middle with a sweet nut mixture, then rolled it into a crescent. (Here’s the pic of the chilled dough.)
I was sentimental throughout the process because my grandma made this pastry every time I’d visit. So, I was thrilled when this batch was the best I’ve ever made! Most of the filling didn’t ooze out like it has in the past but stayed inside the crescent shell.
The ones I kept, I stored in a painted tin. (My sister in-law gifted each of us one since this resembles the tin my grandma stored hers in.)
What does rohličky taste like? Think of it as the Czech version of a Mexican wedding cookie, or Scottish shortbread (but better!) Why? It’s a buttery flaky outside with a moist nut filling inside. And that goodness just melts in your mouth! Yet, it’s delicate, so it doesn’t feel too decadent.
I always enjoy watching a novice try this pastry. First, they ask, “What is rohličky?” Then they take a bite, and their eyes enlarge as a smile widens on their face. Yes, they’re that good!
Thanks to everyone who voted!
(By the way, if you’d like to make this recipe and get entertained with seven short stories including mine- my character bakes rohličky with her grandma, purchase Good Tidings, a Christmas anthology here. All proceeds go to charity.)