CHRUSCIKI WITH MRS. KOSTYRA
These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to stack a tower of chrusciki on a pressed-glass cake stand, largest chrusciki first, to make a Christmas-tree formation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen cookies
Number Of Ingredients 16
Steps:
- Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
- Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
- Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
- Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
- Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
- Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
- Just before serving, dust chrusciki with confectioners' sugar.
KRUSCHICKI
This recipe is from my grandmother: the secret is to roll the dough thin for a light, crisp cookie. Polish bow tie cookies.
Provided by Dianne B
Categories World Cuisine Recipes European Eastern European Polish
Time 40m
Yield 120
Number Of Ingredients 8
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
- Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 22.9 calories, Carbohydrate 3.2 g, Cholesterol 11.1 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 1.5 mg, Sugar 0.7 g
POLISH CHRUśCIKI (ANGEL WINGS)
This Polish recipe for chruściki, also known as angel wings or bow ties, makes a fried pastry dessert that is popular for holidays and weddings.
Provided by Barbara Rolek
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 10
Steps:
- Combine the egg yolks, whole egg, and salt in the bowl of a mixer. Beat at high speed until thick and lemon-colored, about 5 minutes.
- Beat in the confectioners' sugar, cream , vanilla, and rum. Add the flour and beat until the dough comes together, about 5 minutes.
- Turn the dough out onto a floured board, divide it in half, cover with plastic wrap, and let it rest for at least 20 minutes.
- Working with half of the dough at a time, roll it out to 1/8-inch thickness. Cut it into 2-inch-wide strips. Cut these strips on the diagonal at 4-inch intervals.
- Heat 2 inches of oil to 350 F in a large, deep skillet.
- Make a slit in the center of each strip of dough. Then pull one end through the slit to form a bow.
- Fry six chruściki at a time for 1 minute or less per side or until golden. They will fry quickly, so watch them closely. Place on paper towels to drain.
- Dust with the confectioners' sugar and drizzle the chruściki with honey, if desired.
- Serve and enjoy.
Nutrition Facts : Calories 129 kcal, Carbohydrate 10 g, Cholesterol 57 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, Sodium 63 mg, Sugar 2 g, Fat 8 g, ServingSize 6 dozen (24 servings), UnsaturatedFat 0 g
POLISH ANGEL WINGS-CHRUSCIKI
This is a classic Polish cookie that my mom and Bushia used to make at Christmas time. I've found that this is a really hard dough to work with, but it is from the original Polish recipe translated into English. These are not really sweet cookies, but they get most of their sweetness from the powdered sugar on the outside.
Provided by Bippie
Categories Dessert
Time 1h
Yield 50 cookies
Number Of Ingredients 7
Steps:
- Beat eggs until thick.
- Add salt slowly while stirring.
- Add sugar and vanilla, beat well.
- Add cream and flour, alternating until blended. You may need more than the flour listed above depending on how humid it is that day.
- Turn onto a floured board.
- Cover with a cloth for 10 minutes.
- Knead until dough blisters.
- Roll very thin.
- Cut into 1 inch by 4 inch rectangles.
- Cut a gash in the middle of the rectangle and pull one end through so it looks like a twist.
- Fry in 375 degree oil until golden brown.
- Drain on a rack for 3 minutes then roll into powdered sugar.
KRUSCZYKI
This is my grandmother's recipe. I hope that you enjoy it!
Provided by SHARONA669
Categories Polish Recipes
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes.
- Let dough rest for 10 minutes.
- On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow.
- In a frying pan or an electric skillet, melt shortening and heat to about 350 degrees F (175 degrees C). in a frying pan this would be on medium high heat.
- Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel.
- Dust finished cookies with confectioners sugar.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 46.2 g, Cholesterol 184.1 mg, Fat 31.5 g, Fiber 1.5 g, Protein 8.6 g, SaturatedFat 12.2 g, Sodium 186.4 mg, Sugar 2.5 g
KRUSCHIKI (CHRUSCHIKI) POLISH BOW TIES
Kruschiki are truly the ultimate Christmas cookie. Crisp, rich and not too sweet, they are a satisfyingly delicious treat for the holidays!
Provided by Susan Vinskofski
Time 46m
Number Of Ingredients 8
Steps:
- Beat eggs, egg yolks, salt and butter until thick and lemon colored.
- Slowly beat in the powdered sugar and brandy.
- Slowly mix in flour.
- Knead the dough for 3-5 minutes. The dough should be thick and will be a bit sticky.
- To roll, you will be working with small balls of dough. Keep the rest of the dough in the bowl, covered with a clean, damp dish towel.
- On a floured surface, use a rolling pin to roll the dough out very thin - 1/8th of an inch.
- Take a sharp knife and cut the dough into strips about 2" wide. Then cut the other way on a diagonal to make pieces of dough that are about 2" x 4".
- Cut a small slit (1" or less) in the center of each piece. To form the cookie, take one end and place it through the slit. Very gently pull the end of the dough through the slit to form a bow shaped cookie.
- In a large pot or deep skillet heat about 3-4 inches of lard or oil until very hot.
- Test the oil by putting in a small scrap of dough; it should sink to the bottom and then immediately float to the top. When this happens your oil is ready.
- Fry the cookies in small batches. Fry for about 30 seconds and then use tongs to gently turn the cookies over. The cookies should be barely golden brown.
- Drain on paper towels. Cool.
- Dust liberally with powdered sugar.
- Makes about 6 dozen cookies.
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