Best 3 Chrusciki I Recipes
Chrusciki, also known as angel wings or bow ties, are a traditional Polish pastry that is enjoyed during special occasions like Christmas and Easter. These crispy and delicate pastries are made from a simple dough that is rolled out thin and cut into various shapes before being fried until golden brown. The result is a light and airy pastry that is often sprinkled with powdered sugar or drizzled with honey. In this article, we will explore two popular recipes for chrusciki: a classic recipe and a vegan recipe. The classic recipe uses ingredients like flour, eggs, butter, and sugar, while the vegan recipe offers a plant-based alternative with ingredients like almond milk, vegan butter, and maple syrup. Both recipes are detailed with step-by-step instructions and helpful tips to ensure success in making these delightful treats. Whether you are a seasoned baker or a beginner, this article will guide you through the process of creating delicious and authentic chrusciki that will impress your family and friends.
Let's cook with our recipes!
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
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.
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
Tips:
- To achieve the perfect dough consistency, ensure it's neither too sticky nor too dry. If needed, adjust the flour or water content accordingly.
- For a crispier texture, roll out the dough thinly. However, be careful not to make it too thin, or it might break during frying.
- Use a pastry wheel or sharp knife to cut the dough into even strips. This will help ensure uniform cooking.
- Before frying, chill the dough strips for at least 30 minutes. This helps prevent them from puffing up too much and keeps the layers intact.
- Use a deep fryer or a large pot filled with oil for frying. Make sure the oil temperature is between 350°F and 375°F (175°C to 190°C) to achieve the right crispiness.
- Fry the dough strips in batches to avoid overcrowding the pot. This helps maintain the oil temperature and prevents the chrusciki from sticking together.
- Once fried, drain the chrusciki on paper towels to remove excess oil.
- For a sweeter treat, sprinkle the chrusciki with powdered sugar or cinnamon sugar while still warm.
Conclusion:
Chrusciki, with their delicate, crispy texture and sweet flavor, are a delightful treat that can be enjoyed on various occasions. By following these tips and the provided recipe, you can easily create this traditional Polish pastry in your own kitchen. Whether you prefer them plain, sprinkled with powdered sugar, or coated in cinnamon sugar, chrusciki are sure to be a hit with family and friends. So, gather your ingredients, put on your apron, and embark on a delicious culinary journey with this beloved Polish delicacy.
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