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
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.
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.
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.
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 BOW TIE COOKIES
My mother-in-law gave me the recipe for these traditional Polish "angel wings." She's been gone for years now, but I still make them in memory of her. -Edward & Linda Svercauski, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the egg yolks, egg, rum, vanilla and salt until blended. Gradually add confectioners' sugar; beat until smooth. Stir in flour until a stiff dough forms. Turn onto a lightly floured surface; knead seven times., Divide dough into three portions. Roll one portion into a 1/4-in.-thick rectangle, about 12 in. x 5-1/2 in. Cut in half lengthwise, then cut dough widthwise into 1-1/2-in.-wide strips. Cut a 3/4-in. lengthwise slit down the center of each strip; pull one of the ends through the slit, forming a bow. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry cookies, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
More about "chrusciki leaves recipes"
CHRUSCIKI LEAVES FOOD- WIKIFOODHUB
From wikifoodhub.com
POLISH CHRUSCIKI RECIPE - RECIPES.NET
From recipes.net
CHRUSCIKI WITH MRS. KOSTYRA
From mealplannerpro.com
POLISH ANGEL WINGS {CHRUSCIKI} - FAMILY TABLE TREASURES
From familytabletreasures.com
POLISH CHRUSCIKI/ FRIED DOUGH DESSERT RECIPE | DELICIOUS RECIPES
From recipes-delicious.com
CHRUSCIKI | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
CHRUśCIKI, FAWORKI: POLISH ANGEL WINGS [RECIPE!] | POLONIST
From polonist.com
CHRUSCIKI (ANGEL WINGS) - TRADITIONAL POLISH RECIPE | 196 …
From 196flavors.com
CHRUSCIKI LEAVES - PLAIN.RECIPES
From plain.recipes
RECIPE FOR GRANDMA'S CHRUSCIKI (POLISH BOW TIES)
From rochester.kidsoutandabout.com
BEST CHRUSCIKI RECIPE - THERESCIPES.INFO
From therecipes.info
CHRUSCIKI | RECIPE | CHRUSCIKI RECIPE, FOOD, LITHUANIAN RECIPES
POLISH “ANGEL WINGS” {FAWORKI; CHRUST; CHRUśCIKI}
From polishyourkitchen.com
CHRUSCIKI LEAVES RECIPE | RECIPE | TRADITIONAL CHRISTMAS COOKIE …
From pinterest.ca
CHRUśCIKI, CHRUSTY FAWORKI, ANGEL WINGS - POLISH HOUSEWIFE
From polishhousewife.com
CHRUSCIKI | RECIPES WIKI | FANDOM
From recipes.fandom.com
CHRUSCIKI RECIPE (FAWORKI OR POLISH ANGEL WINGS)
From everyday-delicious.com
HOW TO MAKE CHRUSCIKI — POLISH DESSERT! - YOUTUBE
From youtube.com
POLISH ANGEL WING COOKIES RECIPE [CHRUSCIKI]
From polishfoodies.com
CHRUSCIKI RECIPE: BAKED, NOT FRIED - ANN'S ENTITLED LIFE
From annsentitledlife.com
ANGEL WINGS RECIPE, CHRUSCIKI, BOW TIE COOKIES, JENNY ... - JENNY …
From jennycancook.com
CHRUSCIKI LEAVES RECIPE | RECIPE | TRADITIONAL CHRISTMAS COOKIE …
From pinterest.com.au
CHRUSCIKI LEAVES RECIPE | RECIPE | RECIPES, HOLIDAY COOKING, FOOD
From pinterest.com
CHRUSCIKI | KING ARTHUR BAKING
From kingarthurbaking.com
RUSSIAN DESSERT WITH VODKA - CHRUSCIKI - ANGEL WINGS - YOUTUBE
From youtube.com
CHRUSCIKI LEAVES RECIPE | RECIPE | CHRUSCIKI RECIPE, FOOD, RECIPES
From pinterest.com
KRISTICKI COOKIES POLISH - THERESCIPES.INFO
From therecipes.info
CHRUSCIKI RECIPE | JENNY CAN COOK
From jennycancook.com
MARTHA STEWART CHRUSCIKI RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHRUSCIKI LEAVES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POLISH CHRUSCIKI (BOW KNOTS) - RECIPE | COOKS.COM
From cooks.com
CHRUSCIKI | SWISS DIAMOND RECIPES
From swissdiamond.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love