Khrustyky (Ukranian pastry)

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READY IN: 40mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon salt
  • oil (for deep frying)
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DIRECTIONS

  • 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.
  • Enjoy!
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