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
KRUSCHICKI
This recipe is from my grandmother: the secret is to roll the dough thin for a light, crisp cookie. Polish bow tie cookies.
Provided by Dianne B
Categories World Cuisine Recipes European Eastern European Polish
Time 40m
Yield 120
Number Of Ingredients 8
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- In a large bowl, beat together the egg yolks, sour cream, white sugar, vanilla and whiskey until smooth. Stir in flour until dough is stiff enough to knead. Turn out onto a floured surface and knead until smooth. Knead in additional flour if necessary. Divide dough into 3 or 4 pieces and roll each ball on floured surface. Cut into strips about 3 inches long then make a slit long ways down the middle. Pull one of the ends through like a bow.
- Place into hot oil and deep fry until golden brown. Let drain on paper towels and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 22.9 calories, Carbohydrate 3.2 g, Cholesterol 11.1 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 1.5 mg, Sugar 0.7 g
CRUSCHICKIES
This is an old and simple recipe for a fried pastry also known as 'bowties'. Substitute brandy for rum if you'd rather the taste of brandy.
Provided by MARBALET
Categories Rum Desserts
Yield 48
Number Of Ingredients 9
Steps:
- Beat together the eggs and sugar. Blend in sour cream, vanilla and rum or brandy. Fold in sifted flour and salt. Knead dough on floured surface until the dough is smooth.
- Cut off a small portion of dough and roll out as thin as possible (almost paper thin). The dough will spring back as you roll it if you treat it like a pie crust.
- Cut into 2-inch wide strips. Cut the strips diagonally every 4 inches. In the middle of each cookie cut a one inch slit. Pull one of the pointier corners through the slit. If you are making these alone, it is suggested that you do all of the rolling and cutting all the dough before frying, or in two batches. If two people are making the cookies, the roller/cutter should get a "stockpile" before frying begins.
- Heat oil to 350 degrees F (175 degrees C). An electric skillet works well, especially if you are working alone. Slide about seven or eight cookies into the oil. They should pop up to the top of the oil after a second.
- Very soon, the cookies should be a light brown (or very dark tan) on the bottom. Flip the cookies; a two-tined carving fork works well. When the second side is browned, remove from the oil with a slotted spoon and drain on paper towels. When the paper towel is filled with cookies, shake confectioner's sugar over the cookies and move the cookies, paper towels and all, to a cookie sheet.
Nutrition Facts : Calories 66.9 calories, Carbohydrate 8.8 g, Cholesterol 12.7 mg, Fat 2.7 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 18 mg, Sugar 2.1 g
CRISPY CHICKPEAS
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
- Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
- Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.
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
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 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.
POLISH BOW COOKIES - KRUSCHIKI OR CHRUSCHIKI RECIPE - (4.4/5)
Provided by Alqualonde
Number Of Ingredients 10
Steps:
- Beat the egg yolks with the sugar until well combined. Add sour cream, rum and vanilla and mix until smooth. Sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. On a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). Separate dough into several portions and roll very thin. Turn the dough and loosen often when rolling. The dough should look like parchment paper that you can see through. Cut dough into strips approximately 1-1/2 inches wide, 4 inches long. Make slit closer to one end and bring the longer end through the slit. Heat oil to 375 degrees fahrenheit and fry quickly (only a few seconds) until golden not brown. Turn only once. Drain on paper towels. Dust with confectioners sugar.
CRUSCHICKIES
This is an old and simple recipe for a fried pastry also known as 'bowties'. Substitute brandy for rum if you'd rather the taste of brandy.
Provided by MARBALET
Categories Rum Desserts
Yield 48
Number Of Ingredients 9
Steps:
- Beat together the eggs and sugar. Blend in sour cream, vanilla and rum or brandy. Fold in sifted flour and salt. Knead dough on floured surface until the dough is smooth.
- Cut off a small portion of dough and roll out as thin as possible (almost paper thin). The dough will spring back as you roll it if you treat it like a pie crust.
- Cut into 2-inch wide strips. Cut the strips diagonally every 4 inches. In the middle of each cookie cut a one inch slit. Pull one of the pointier corners through the slit. If you are making these alone, it is suggested that you do all of the rolling and cutting all the dough before frying, or in two batches. If two people are making the cookies, the roller/cutter should get a "stockpile" before frying begins.
- Heat oil to 350 degrees F (175 degrees C). An electric skillet works well, especially if you are working alone. Slide about seven or eight cookies into the oil. They should pop up to the top of the oil after a second.
- Very soon, the cookies should be a light brown (or very dark tan) on the bottom. Flip the cookies; a two-tined carving fork works well. When the second side is browned, remove from the oil with a slotted spoon and drain on paper towels. When the paper towel is filled with cookies, shake confectioner's sugar over the cookies and move the cookies, paper towels and all, to a cookie sheet.
Nutrition Facts : Calories 66.9 calories, Carbohydrate 8.8 g, Cholesterol 12.7 mg, Fat 2.7 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 18 mg, Sugar 2.1 g
More about "cruschickies recipes"
CHRUSCIKI - S&D POLISH DELI
From polishfoodandgifts.com
EASY CHICKEN CROQUETTES RECIPE WITH HOW TO STEPS | THE RECIPE …
From therecipecritic.com
CHRUSCIKI | COOK'S COUNTRY
From cookscountry.com
CRUSCHICKIES | RECIPE | RECIPES, DAISY SOUR CREAM, FOOD
From pinterest.co.uk
CRUSCHICKIES - RUM
From worldrecipes.org
CRUNCHIES - FOOD24
From food24.com
THE BEST AND EASIEST CRUNCHY ROASTED CHICKPEAS RECIPE - YOUTUBE
From youtube.com
CRUSCHICKIES - ALLRECIPES.COM RECIPE
From crecipe.com
CRUSCHICKIES POPULAR RECIPES
From saskinsider.blogspot.com
CHRUSCIKI (ANGEL WINGS) - TRADITIONAL POLISH RECIPE | 196 FLAVORS
From 196flavors.com
BEST CHRUSCIKI RECIPES AND CHRUSCIKI COOKING IDEAS
From thedailymeal.com
CRUSCHICKIES RECIPE - TASTY RECIPES
From recipesdetails.com
I FINALLY FIGURED OUT HOW TO MAKE THE CRISPIEST, CRUNCHIEST …
From realsimple.com
CRISPY CHICKPEAS - THE SPRUCE EATS
From thespruceeats.com
CHRUSCIKI | KING ARTHUR BAKING
From kingarthurbaking.com
ALLRECIPES NEDERLAND | RECIPE | OAT COOKIE RECIPE, CHOCOLATE OAT ...
From pinterest.co.uk
RUM BALLS - RUM
From worldrecipes.org
KRUSCHICKI - RECIPE | COOKS.COM
From cooks.com
KRISCHICKIES RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THROW TOGETHER BROWNIES - RUM
From worldrecipes.org
CHRUSCIKI RECIPE: BAKED, NOT FRIED - ANN'S ENTITLED LIFE
From annsentitledlife.com
RECIPES • THE CURIOUS CHICKPEA
From thecuriouschickpea.com
TWISTY COOKIES - RUM
From worldrecipes.org
POLISH CHRUSCIKI (ANGEL WINGS) - OUR SALTY KITCHEN
From oursaltykitchen.com
CHRUSCIKI I RECIPE
From crecipe.com
KRUSCHICKI - YUM TASTE
From yumtaste.com
CHRIS CHICKIE POLISH COOKIE - THERESCIPES.INFO
From therecipes.info
LIQUEUR DESSERT RECIPES - WORLDRECIPES.ORG
CHILI'S CHICKEN CRISPERS (COPYCAT) - DINNER, THEN DESSERT
From dinnerthendessert.com
CRUNCHIES - SAPEOPLE SOUTH AFRICAN RECIPES
From tastyrecipes.sapeople.com
WANDIE RECEIWANDIESPTS RECIPE
From crecipe.com
KRUSCHIKI: THE ULTIMATE CHRISTMAS COOKIE - LEARNING AND YEARNING
From learningandyearning.com
HOW TO MAKE CRUNCHY CHICKPEAS - YOUTUBE
From youtube.com
CHEROKEE CHICKEN RECIPE REVIEW BY ANONYMOUS – REDCIPES
EXTRA CRUNCHY ROASTED CHICKPEAS (TIPS & RECIPE) | THE …
From themediterraneandish.com
BLUEBERRY DESSERT | RECIPESTY
From recipesty.com
CRUSCHICKIES RECIPE | RECIPES, DAISY SOUR CREAM, FOOD
From pinterest.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