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Roštule Recipe March 29, 2011

Posted by Paula Erbay in Desserts.

The story and recipe was published in the July/August 2010 issue of Serb World USA magazine. It is copy written and appears here with their permission.  For the story of this wonderful recipe from Helen’s daughters:Romilda and Natalie, click here Roštule:A recipe shared from mothers to daughters to granddaughters

4 eggs
1 tsp. whiskey
1 tsp. vanilla extract (not imitation)
4 T. sugar
pinch of salt
4-6 cups flour (sift flour 3 to 4 times or use presifted flour)
vegetable oil to fill the frying pan to a level of 2 ½  ” to 3″ (preferably canola)

Beat eggs until golden yellow. Beat 4 tablespoons sugar into beaten eggs. Mix in vanilla, whiskey, and a pinch of salt. Add sifted flour to egg mixture slowly–one cup at a time. Continue to incorporate flour until dough has bread-like consistency, and then knead dough on a lightly floured surface until bubbles form.

Separate dough into 8 portions. Roll out dough-very thin on floured cutting board or piece of muslin cloth.

Cutting and Shaping:
Knots or Bow Ties ~ Cut dough into strips about ¾ “ wide by 3″ long. Cut a 1-inch slit in the middle of the strip with a ravioli cutter–one that makes a fluted edge is best. Pull one end of the strip through the slit in the middle forming a bow tie or knot.

Rosettes ~ Cut into strips about ¾ ” wide by 18″ long. Loosely wrap the dough around three fingers-about 3 times-to form a rosette. Tuck the end between two layers and pinch at one end like making a flower. Insert prongs of a fork through the dough at the base where the rosette is secured so the pastry will hold its shape while frying.

In an electric frying pan, heat vegetable oil to 375°. Add only 3 or 4 roštule at one time. Do not overcrowd the frying pan as the temperature of the oil will drop, and the roštule will absorb too much oil.

Turn the roštule for even cooking. Remove when they are light and golden. Place on paper towels to cool.

Note: When first placed in frying pan, gently press the rosettes under the hot oil for a second or two. This will help to preserve their shape.

Before serving roštule, dust with powdered sugar.

Note: This recipe makes a lot! It is okay to cut the recipe in half, but remember that unsugared roštule store well in a paper box or tin for 1-2 weeks. I am told that the tradition on the Adriatic in the lands of Pastrovici is to not only make roštule for special celebrations but also to store them in tins for serving when guests drop by. The roštule are then brought out, sprinkled with powdered sugar, and served, either with coffee or with shots of whiskey.

Roštule and whiskey may sound like an unusual combination, but think of it as the drink popular in the Serbian community of Los Angeles-”VO & 7up” ~ without the carbonation.

Want more on this?  Click here: Roštule:A recipe shared from mothers to daughters to granddaughters



1. JoAnn Burdi - February 18, 2013

Thanks for the grat recipe.

2. Beverly - December 26, 2014

By the time I finished frying, the oil had gotten very dark and the flour had settled into the bottom and made for small dark ‘crumbs’ that stayed on the rostule. Should I change the oil mid way? Also I sugared right after removing from pan. Does that make them tough?
What makes them tough?
Thank you,

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