A sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Chruściki is just one of its Polish names*, but nearly identical cookies can be found under many different names throughout the world**.
Ingredients
14 large egg yolks
2 cups sour cream
2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup butter
8 cups all-purpose flour
1-1/2 cups solid vegetable shortening
1/3 cup powdered sugar
Directions
- 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 F. Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel. Dust cookies with powdered sugar. The powdered sugar may absorb some of the oil, so you may want to dust them several times.Loading gallery media…
Notes
- * Common alternate names/spellings: Faworki, Chrusty, Chrusti, Krusczyki, Kruschiki, Bow Tie Cookies, Bow Knots.
- ** This recipe was given to me as a Polish cookie under the name of “Krusczyki”. They are also known by MANY other names throughout the world. There are even more recipes than there are names, but they are all the same concept with just small variations!
Belarusian: хрушчы (chruščy) or фаворкі (favorki)
Bulgarian: фаворки (favorki)
Chilean Spanish: calzones rotos
Croatian: krostole, kroštule
Czech: boží milosti
Danish: klejner
French: bugnes, merveilles
German: Fasnachtschüechli, Raderkuchen, Mutzenblätter
Greek: diples (δίπλες)
Hungarian: csöröge fánk or forgácsfánk
Italian: chiacchiere (“chatter”), bugie (“lies”), cenci (“rags”), crostoli, frappe, galani, grostoli, sfrappole, nocche
Judeo Spanish – fiyuelas, fazuelos
Latvian – žagariņi, zaķauši (“rabbit ears”)
Latgalian – žagareni
Lithuanian: žagarėliai or cruzdys
Maltese: xkunvat
Tibetan cuisine: Khapse or Khapsey
Polish: faworki, chruściki, chrusty
Portuguese: orelha de gato, cueca virada, filhós, coscorão, cavaquinho, crostoli
Romanian: minciunele, uscatele, regionally: cirighele
Russian: хворост (khvorost: twigs, sticks), sometimes called Russian twig cookies.
Russian-Canadian Doukhobor dialect: орешки (oreshki: nuts)
Slovak: fánka,[1] čeregi
Slovenian: flancati
Spain: pestiños
Swedish: klenäter
Ukrainian: вергуни (verhuny)
Yiddish: כרוסט
Source: Wikipedia