Chrusciki (Polish bowtie pastries)

    2 hours 30 min

    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!

    5 people made this

    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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    Reviews in English (5)


    I have been looking for the recipe for these cookies. My Mom used to make them and so did my aunts. They were always served at a shower. We called them "Wandi". Thank you so much for the recipe  -  03 Dec 2008  (Review from Allrecipes US | Canada)


    This is an Italian fried Bowtie cookie traditionally made in Sicily. I used to have these all the time growing up. It was our version of snackfood.The only difference from our recipe is we do not use brandy or anise seed and use vanilla or almond extract instead. Much better taste.Dad used to make these in his bakerey and always sold out faster than he could make them.  -  07 Jan 2012  (Review from Allrecipes US | Canada)


    This is almost identical to the recipe that my father got from his great grandmother who brought it from Hungary. We call the cookies Churtagers. Dad never knew if that was a real name or just one his "Gram" used. Thanks!!  -  28 Nov 2011  (Review from Allrecipes US | Canada)