FAWORKI (POLISH CHRUSCIKI)
Traditional Polish crispy pastry twists made for Carnival time. They are deep-fried and sprinkled with confectioners' sugar. Light and delicious!
Provided by jacekf
Categories World Cuisine Recipes European Eastern European Polish
Time 22m
Yield 20
Number Of Ingredients 9
Steps:
- Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
- Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
- Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
- Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 125.5 calories, Carbohydrate 16.6 g, Cholesterol 65.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 19.8 mg, Sugar 4.4 g
CHRUSCIKI LEAVES
If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 9 to 10 dozen
Number Of Ingredients 13
Steps:
- Put butter, eggs, yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes. Reduce speed to low; gradually add enough flour to form a fairly stiff dough. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.
- Divide dough into 4 pieces. Keep dough under an inverted bowl to prevent it from drying out. Working with 1 piece at a time, roll out dough to 1/8 inch thick. If dough becomes too elastic while rolling, cover with plastic, and let rest 15 minutes. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper. Repeat with remaining dough, layering leaves between sheets of parchment paper. Collect all scraps, and let rest 20 minutes before rerolling.
- Heat oil in a medium-heavy saucepan until it registers 375 degrees on a deep-fry thermometer. Stretch leaves slightly so they will curl while frying. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes. Transfer to baking sheets lined with paper towels to drain and cool. Sprinkle with confectioners' sugar. Store in airtight containers at room temperature up to 2 days.
CHRUSCIKI I
This is the Polish version of angel wings.
Provided by Sue Peters
Categories World Cuisine Recipes European Eastern European Polish
Time 1h30m
Yield 40
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
- On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
- Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 9.8 g, Cholesterol 66.1 mg, Fat 23.5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 3.4 g, Sodium 62.5 mg, Sugar 3.6 g
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