Rošky

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1 cup butter

1 cup (8 ounce package) Philadelphia cream cheese

3 cups sifted flour

With electric mixer, mix butter and cream cheese. With spoon add flour. Shape into long rolls about 4-5 cm in diameter, cover and put into the refrigerator at least 2 hours (or overnight). When ready to bake, slice the roll into about 1 cm. thick slices. Roll out each slice on a floured board to about 8 cm diameter (does not have to be a perfect circle, place on each about ½ teaspoon filling (see below), and roll up like a tube, not too tight. Place on ungreased pans and bake about 10 minutes (until just start to get brown) at about 165C. Remove and cool, later roll in powdered sugar.

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Filling for Rošky

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2 cups ground walnuts

Several spoons of sugar (add sugar until it tastes sweet enough)

1 beaten egg white (if you need more liquid, you can add a few drops of milk)

The result should be sticky like a paste.

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