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.
FAWORKI (POLISH CHRUSCIKI)
Traditional Polish crispy pastry twists made for Carnival time. They are deep-fried and sprinkled with confectioners' sugar. Light and delicious!
Provided by jacekf
Categories World Cuisine Recipes European Eastern European Polish
Time 22m
Yield 20
Number Of Ingredients 9
Steps:
- Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
- Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
- Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
- Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 125.5 calories, Carbohydrate 16.6 g, Cholesterol 65.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 19.8 mg, Sugar 4.4 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.
CHRUSCIKI I
This is the Polish version of angel wings.
Provided by Sue Peters
Categories World Cuisine Recipes European Eastern European Polish
Time 1h30m
Yield 40
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
- On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
- Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 9.8 g, Cholesterol 66.1 mg, Fat 23.5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 3.4 g, Sodium 62.5 mg, Sugar 3.6 g
CHRUśCIKI (CHRUSTY OR FAWORKI)
Chruściki, faworki, chrusty or angel wings are traditional donuts prepared in Poland during the carnival period until Fat Thursday.
Provided by Vera Abitbol
Categories Dessert
Time 1h35m
Number Of Ingredients 10
Steps:
- On a work surface, mix the baking powder, sugar and flour.
- Make a well in the center and add the eggs, cream, salt, butter, and alcohol.
- Knead until reaching a smooth and homogeneous dough, about 10 minutes.
- Wrap the dough with plastic wrap and let stand for 2 hours at room temperature.
- On a lightly floured surface, knead the dough vigorously (incorporate 1 to 2 tablespoons of flour if the dough sticks too much) and roll it with a rolling pin to a thickness of ⅛ inch (6mm) (or thinner for crispier chruściki).
- Using a pastry wheel or knife, cut rectangles of about 2x1 inch (5 x 2,5 cm) and make an incision in the center of each rectangle. Take each rectangle and spread the incision to move one of its two smaller sides in this incision.
- Here is a video that will help you.
- Deep fry in a oil preheated at 350 F / 170 c, turning chruściki halfway through cooking until very golden brown about 1 minute per side. Fry a few pieces at a time without overcrowding.
- Drain and place on a plate covered with paper towels. Roll in powdered sugar or sugar.
CHRUSCIKI II
These are strips of sweet dough fried , and dusted with confectioners' sugar.
Provided by shirleyo
Categories World Cuisine Recipes European Eastern European Polish
Time 1h25m
Yield 36
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the butter, yolks, sugar, sour cream, vinegar and rum until smooth. Gradually stir in flour until the dough is thick enough to handle. Turn the dough out onto a lightly floured surface and knead for about 15 minutes. Put the dough into a bowl and cover with a cloth. Let it rest in a cool place for an hour.
- Heat oil in heavy skillet to 375 degrees F (190 degrees C). To test readiness of oil, put a small piece of dough in it, if it immediately comes to the surface, the temperature is right. On a lightly floured surface, roll the dough out to no thicker than 1/8 inch thickness. Cut into strips 2 inches wide and 7 inches long. Cut a 2 inch slit down the center of the strip lengthwise. Pull one end through the hole.
- Fry 4 or 5 strips at a time, turning once, until brown. Drain on paper towels and dust with confectioners' sugar while still warm.
Nutrition Facts : Calories 66.6 calories, Carbohydrate 6.7 g, Cholesterol 14 mg, Fat 3.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 6.3 mg, Sugar 1.2 g
CHRUSCIKI LEAVES
These leaf-shaped chrusciki (khroost-CHEE-kee) are adapted from Martha's mother's classic Polish recipe. The dough is kneaded for a while, to incorporate lots of air into it and keep the finished cookies light and delicate. If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar.
Yield makes 9 to 10 dozen
Number Of Ingredients 12
Steps:
- Put butter, whole eggs and yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes. Reduce speed to low; gradually add enough flour to form a fairly stiff dough. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.
- Divide dough into four pieces. Keep dough under an inverted bowl to prevent it from drying out. Working with one piece at a time, roll out dough to 1/8 inch thick. If dough becomes too elastic while rolling, cover with plastic and let rest 15 minutes. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper. Repeat with remaining dough, layering leaves between sheets of parchment. Collect all scraps, and let rest 20 minutes before rerolling.
- Heat oil in a medium to heavy saucepan until it registers 375°F on a deep-fry thermometer. Stretch leaves slightly so they will curl while frying. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes. Transfer to baking sheets lined with paper towels to drain and cool. Cookies can be stored in airtight containers at room temperature up to 2 days. Sprinkle with confectioners' sugar before serving.
CHRUSCIKI - POLISH ANGEL WING COOKIES
This delightful pastry was made by my Polish Grandmother every year for Christmas. Traditionally they were made for the last Thursday before Lent. They take a while to make but the time you put in to making these is well worth the reward!
Provided by Chef Shilale
Categories Dessert
Time 2h30m
Yield 72 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Using a stand mixer, whisk whole eggs, egg yolks, butter and salt until thick and lemon colored.
- Slowly beat in the confectioner's sugar and brandy.
- Change to the dough hook and slowly mix in the flour a 1/4 cup at a time until the dough forms and pulls away from the bowl.
- Using the dough hook, knead the dough for 3-5 minutes. It should be thick like bread dough.
- Keep the dough in the bowl covered with a damp towel to keep it from drying out.
- Snip off a baseball sized piece of dough. On a floured surface, roll to 1/8 inch thick at the most!
- Using a sharp knife cut the dough into 1 1/2 inch wide strips. Then cut the other way in a diagonal to make pieces of dough that are about 1 1/2 X 4 inches.
- Next use your knife to cut a slit in the center of each piece.
- To form the wing shape, take one pointy end and poke it through the slit. Very gently pull the end through the slit to form a bow shaped cookie.
- In a heavy pot or deep skillet, heat the fat of choice (I like lard) to 350°F Use a thermometer!
- Drop the cookies, 3 cookies at a time, into the fat. Drop 3 cookies at once not 1 at a time. The cookies will sink to the bottom at first then they will puff up and float a couple of seconds later. As soon as this happens use a couple of forks to turn them.
- Immediately after you turn them use a deep fry strainer to remove them from the fat to drain on brown paper bags.
- Dust the still hot cookies with confectioner's sugar and repeat, cooking 3 cookies at a time until finished.
- Store in tightly covered, wax paper-lined tins.
CHRUSCIK
Bow shaped pastries that are fried and dusted with confectioners' sugar. So good!
Provided by Danielle
Categories World Cuisine Recipes European Eastern European Polish
Yield 48
Number Of Ingredients 10
Steps:
- In a medium bowl, beat the egg yolks with the sugar until well blended. Add the sour cream, rum, and vanilla, mix until smooth. Sift together the flour, baking powder and salt; stir into the egg yolk mixture a little at a time. Turn the dough out onto a heavily floured surface and knead vigorously for about 1/2 hour. Allow the dough to absorb as much of the flour as it can so it is no longer sticky.
- Separate dough into 4 or 5 portions and roll out very thin. The dough should be almost as thin as paper, and slightly see-through. Cut dough into strips about 1 1/2 inches wide and 4 inches long. Make a 1 1/2 inch slit in the strip closer to one end. Pull the long end of the strip through the slit.
- Heat the oil to 375 degrees F (190 degrees C). Fry the cookies quickly, turning once. They should be golden but not brown. Drain on paper towels and dust with confectioners' sugar when cool.
Nutrition Facts : Calories 58 calories, Carbohydrate 9.4 g, Cholesterol 38.8 mg, Fat 1.6 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 31.5 mg, Sugar 3.3 g
CHRUSCIKI LEAVES
If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 9 to 10 dozen
Number Of Ingredients 13
Steps:
- Put butter, eggs, yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes. Reduce speed to low; gradually add enough flour to form a fairly stiff dough. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.
- Divide dough into 4 pieces. Keep dough under an inverted bowl to prevent it from drying out. Working with 1 piece at a time, roll out dough to 1/8 inch thick. If dough becomes too elastic while rolling, cover with plastic, and let rest 15 minutes. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper. Repeat with remaining dough, layering leaves between sheets of parchment paper. Collect all scraps, and let rest 20 minutes before rerolling.
- Heat oil in a medium-heavy saucepan until it registers 375 degrees on a deep-fry thermometer. Stretch leaves slightly so they will curl while frying. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes. Transfer to baking sheets lined with paper towels to drain and cool. Sprinkle with confectioners' sugar. Store in airtight containers at room temperature up to 2 days.
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