- Dish type
- Biscuits and cookies
Chrusciki are Polish bow-tie shaped pastries that are lighter than air and unbelievably moreish. This is nice to make for a large crowd, or around Christmastime when you've got loads of family and friends coming round.
9 people made this
- 9 egg yolks
- 3 tablespoons soured cream
- 1 tablespoon rum
- 1 teaspoon vanilla extract
- 375g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons caster sugar
- 250ml vegetable oil for frying
- 120g icing sugar
MethodPrep:1hr ›Cook:20min ›Ready in:1hr20min
- In a medium bowl, beat the egg yolks with the sugar until well blended. Add the soured cream, rum and vanilla, mix until smooth. Sift together the flour, baking powder and salt; stir into the egg yolk mixture a little at a time. Turn the pastry out onto a heavily floured surface and knead vigorously for about 1/2 hour. Allow the pastry to absorb as much of the flour as it can so it is no longer sticky.
- Separate pastry into 4 or 5 portions and roll out very thin. The pastry should be almost as thin as paper, and slightly see-through. Cut pastry into strips about 4cm wide and 10cm long. Make a 4cm slit in the strip closer to one end. Pull the long end of the strip through the slit.
- Heat the oil to 190 C / Gas 5. Fry the pastries quickly, turning once. They should be golden but not brown. Drain on kitchen paper and dust Chrusciki with icing sugar when cool.
Reviews & ratingsAverage global rating:(9)
Reviews in English (8)
Great recipe. I had trouble rolling the dough paper-thin, but I found an easier way. If you have trouble, just roll the dough as thin as possible, cut into strips, and then roll each strip separately... and continue with the process. And be sure to dust with sugar while still warm!!-15 Jul 2006
I made the cookies for Christmas, my family LOVED them, we have not had them since my Grandmother died, and everyone was thrilled that I found a recipe that tasted just like the one we knew from our childhood.-31 Dec 2002