Chrusciki (Polish bowtie pastries)

    Chrusciki (Polish bowtie pastries)


    5 people made this

    About this recipe: Traditionally Polish, these fried bowtie-shaped pastries have versions all over Europe. A dough with flour, sugar and eggs made rich by brandy and anise seed is pan-fried, then tied in a 'knot' and sprinkled with icing sugar. The only thing that might unravel here is your willpower - impossible to have only one!

    Serves: 84 

    • 2 eggs
    • 4 tablespoons caster sugar
    • 2 1/2 tablespoons margarine
    • 2 1/2 tablespoons brandy
    • 2 teaspoons anise seed
    • 1/4 teaspoon salt
    • 250g plain flour
    • 235ml vegetable oil for frying
    • 3 tablespoons icing sugar for decoration

    Prep:15min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. In a large bowl beat together eggs and sugar until thick and light coloured. Then beat in margarine, brandy, anise seeds (optional) and salt. Beat in flour gradually.
    2. On a floured surface, knead pastry into a smooth ball. Divide ball into two equal pieces, wrap in greaseproof paper and chill in refrigerator for at least two hours.
    3. Roll one piece of pastry into a rectangle approximately 30x40cm. (The other piece of pastry should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut pastry into strips 15x2.5cm.
    4. Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the centre. Repeat with remaining pastry and set aside.
    5. Heat oil in a deep frying pan to 185 degrees C. Deep fry strips until golden brown. Drain on kitchen paper, cool, and sprinkle heavily with icing sugar.

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