Hungarian Roske

So many countries claim roszke (RRAWSH-kee)
as their own -- Croatians, Czechs, Slovaks,
Hungarians, and the spellings include roski,
rozky, rosky, roscici, among others.
There is a town in Hungary named Roszke,
so they may have originated there,
even though Hungarians call these kiflik.
Poles call them rogaliki and Croatians
call them roscici or "little horns" and
that's what they look like when baked.

Ingredients:
1 package active dry yeast,
dissolved in 1/4 cup warm water
1 pound lard
4 large eggs
1 can evaporated milk
1 teaspoon salt
fruit filling of your choosing

Directions:
Combine yeast-water mixture with
remaining ingredients except fruit filling.
Shape into 10 balls and refrigerate.
When good and chilled – about an hour,
take out one ball at a time.
On a floured and sugared surface,
roll into a large circle as if for a pie crust.
Cut out triangle wedges and slather with filling.
Roll the triangle wedges into a crescent.
Brush the tops with some beaten egg white.
Sprinkle a bit more sugar on top.
and bake at 350 degrees F. until lightly browned.