Polish chrusciki

    40 min

    Traditional Polish crispy pastry twists made for Carnival time. They are deep-fried and sprinkled with icing sugar. Light and delicious!

    2 people made this

    Serves: 15 

    • 300g plain flour
    • 6 egg yolks
    • 2 tablespoons granulated sugar
    • 3 tablespoons soured cream
    • 2 tablespoons butter
    • 1 tablespoon rum or vinegar
    • A pinch salt
    • 500ml oil for frying
    • Icing sugar for dusting

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Combine all ingredients in a bowl and mix to form a dough. Knead lightly and roll out on a floured surface; cut into strips about 10cm long and 2cm wide. Cut a slot lenghtways in the middle of each strip to create a hole. Then twist and pull one end through the slot.
    2. In a large pot; heat oil to high temperature. Check the temperature by dropping a piece of pastry into the oil. It should brown and float to the surface if the temperature is hot enough for frying.
    3. Fry chrusciki in batches until golden brown on both sides. Drain on a plate lined with kitchen roll. Dust with icing sugar and serve in a bowl.


    The addition of rum or vinegar helps the dough to puff up a little when it's fried.

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    Reviews in English (1)


    I wouldn’t even give this recipe 1 star, but I had no choice. You have obviously left out some liquid somewhere along the line. I have made these many times with “Jennys recipe and they turn out perfect. Thought I would give your recipe a try, as it makes more. Big mistake. Please revise your liquid amount to add, either with 2 whole eggs, 3 more tablespoons of sour cream and double the rum. As I had to do.Otherwise some people will just end up throwing everything out, as it is very, very dry and won’t form any kind of dough.  -  10 Dec 2018  (Review from Allrecipes US | Canada)