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.
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
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Method Prep: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.