Prep 20 mins
Cook 20 mins
Also called 'Ears', this pastry is light and crunchy. Really easy to prepare, and makes a HUGE batch of Khrustyky.. (which works out wonderfully for holidays when you'll have plenty of friends or family around to enjoy them!)
- 2 eggs
- 3 egg yolks
- 2 tablespoons sugar
- 1 tablespoon rich cream
- 2 tablespoons rum or 2 tablespoons brandy (I've used 1 tsp of rum flavouring in the past)
- 1 cup sifted flour, plus
- 2 tablespoons sifted flour
- 1⁄2 teaspoon salt
- oil (for deep frying)
- Beat the eggs and egg yolks together until light in colour.
- Beat in sugar, cream, salt, rum or brandy (or extract).
- Stir in the flour.
- This dough should be soft.
- Cover and let rest for 10 minutes.
- Roll out small amounts of dough at a time, with LOTS of flour on your rolling surface, put flour on top of the dough and on your rolling pin.
- (this dough is very sticky otherwise).
- Roll to 1/8 inch or thinner.
- Keep the un-used dough covered to prevent drying out.
- Cut the dough into long strips, about 1 1/4 inches wide.
- Then further cut the strips into 2 1/2 or 3 inch segments, diagonally (they will look like 2 1/2 inch long and 1 1/4 inch wide diamonds.) Make a slit in the center (about 1/2 inch long in the middle, lengthwise...) Grasp the bottom tail of the Khrustyky, put it through the slit in the middle, and pull it gently back down to the bottom.
- (this will form a twist in the dough) continue to do this to each piece of dough.
- (I roll out a small portion, cut and form my Khrustyky, and set them on a plate. Once my small bit of dough that I've rolled out is all used up, I fry these in the deep fryer before moving on to another piece of dough to roll and cut).
- Deep fry a few at a time (I'm comfortable doing 7 at a time), in oil at 375 F until light brown.
- These puff up as you fry them, making a delectible treat.
- Drain on paper towels.
- Sprinkle confectioner's sugar over the drained Khrustyky.
I'm hesitant to put any stars for this recipe simply because I don't believe that the amount of flour in this recipe is correct. I followed the recipe exactly and the dough wasn't just sticky, it was liquid. I had to double the amount of flour to even be able to work the dough.