Chrusciki

Chrusciki

Today we are blogging about another traditional Polish dessert – this time it’s a very special cookie called Chruściki.  Light and delicate, this visually appealing confection was a highly anticipated treat on special occasions when I was growing up in Poland.  Variations on this type of cookie are found in many European pastry traditions and can be known by numerous names such as Faworki, Chrust, Chrusty, Chiàcchiere, Cròstoli – the list goes on and on... In the English language it’s even known by a few somewhat more colloquial names like Angel Wings and, my favorite, Bow Ties.  While the preparation can be a little labor-intensive they are still easy to make and definitely worth the effort.  Just like the Bow Tie nickname implies, this elegant cookie will dress up any occasion to make it a very special one.

So, let’s get on with the cooking…

Ingrediets:

2 c (306 g) all purpose flour or cake flour
5 oz  sour cream
3 large egg yolks
4 tsp vodka 
1/2 tsp salt

1 tablespoon of vinegar for the fryer
1/2 sliced apple for the fryer

If you are wondering how many chrusciki this recipe makes, check out the picture above....many!


Note: Cake flour will make chrusciki lighter


Equipment needed:

Food Processor with a metal blade for making the dough,

Rolling pin or Pasta machine for rolling out the dough.

Electric Fryer or a large pot for frying the chrusciki, chrusciki will be fried in oil heated to 360 F, they will be fried about 20 seconds on each side

Step 1: Place the flour, sour cream, salt in the food processor, secure the lid, turn on the food processor, mix the ingredients for 30 seconds, while the processors is on add yolks one at a time,

then dribble in the vodka, mix for about a minute.

Step 2: Transfer the dough to a lightly floured work surface,

dust the dough with flour, cover with plastic wrap, let it rest while you prepare the fryer.

Step 3: To fry chrusciki you can use a large pot filled 3/4 with oil and heated on the top of the stove or an electric fryer. We are using an electric fryer with a wired basket. Electric fryer keeps the temperature of oil even while frying the chrusciki. We filled the fryer according to the manufactures instructions. You can use either Safflower, Sunflower or Canola oil for high heat 360 F or higher.  Also, we added 1 tablespoon of vodka (you can add vinegar) and 1/2 sliced apple. This will help with chrusciki not absorbing as much oil. Take the apple out as soon as the apple starts to char. Be careful and use long handle slotted spoon. Heat the oil to 360 F.

Note: Use caution while working with hot oil.


Step 4: While the oil is heating, we are going to prepare the chrusciki. We need to roll out the dough very thin. Remember Chrusciki should be light and delicate. Once you bite them they should crumble and melt in your month.

There are two ways to do this; pasta machine or rolling the dough by hand.  We will be showing you the pasta machine method first, then we will explain the rolling pin method.

Pasta Machine:
We are using a KitchenAid with a "lasagna pasta" attachment  (in our Youtube video we are using the hand-cranked pasta machine).  Unwrap the dough, divide the dough into four pieces, work with one piece at a time. (Wrap the other three pieces in plastic wrap, this will prevent the dough from drying).

Using your hands, flatten the piece into a rectangular shape about 3in by 8in, this will make processing through pasta machine easier, if the dough feels sticky lightly flour the dough

set the machine to the thickest setting (our attachment is set to 1), run the dough through the machine twice, after the first time, fold the dough in half or thirds and run the dough through again, lightly flouring as necessary, the pasta should become longer and thinner,

cut the two pieces in half,

 next set the machine to next to the thinnest setting, run the dough once or twice,

you will have 2 long thin pieces, too long to work with, cut them in half for a total of 4 pieces. Next step will depend on the width of the your strips:

if the long strips are about 5 inches wide, cut them into 1 1/4 inch wide strips,

if the strips are wider than 5 inches cut them lenghwise, then cut 5 inches long strips,

next using a sharp pointed knife cut an opening, about 2 inches, in the middle center of each piece, leaving an inch uncut at both ends

working with one strip at a time, push one end of the strip through the middle opening, then delicately pull through to make a bow tie shape. You can use any end to pull through.

Rolling Pin:
You can use a rolling pin to roll out the dough, divide the dough into two pieces, roll out the dough until it's very thin, when placing a hand under the dough, you can see an impression of your hand. Cut the dough into strips,  5 inches long strips, than cut each strip into about 1 1/4 inches wide. Next using a sharp pointed knife cut an opening, about 2 inches, in the middle center of each piece, leaving an inch and half uncut at both ends. Working with one strip at a time, push one end of the strip through the middle opening, then delicately pull through to make a bow tie shape, you can use any end to pull through.

Now we are ready to fry Chrusciki, they take only about a minute total to fry, so you want to be ready.
You will need to have ready either the fryer or the pot of oil heated to 360 F, you will need paper towels placed on either a cookie sheet or a large plate to drain and cool the chrusciki and confectioners sugar to sprinkle the chrusciki.

Working in small batches of about 6 chrusciki, fry them for about 20 seconds then turn them with a fork and fry them for about another 20 seconds, until lightly golden in color, remove them from the oil.  If using a pot, remove them with a slotted spoon, if using a fryer lift the basket. Place the Chrusciki on the paper towel.

Final step is to lightly sprinkle with confectioners sugar,

Wow! don't they look delicious!

For a video of this recipe go to YouTube channel: luclare cuisine

Enjoy! Smacznego!

Luclare Cuisine

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