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    About this recipe: 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.

    Serves: 48 

    • 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

    Prep:1hr  ›  Cook:20min  ›  Ready in:1hr20min 

    1. 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.
    2. 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.
    3. 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.

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