More Recipes Like This

Chruscik

SUBMITTED BY: Danielle

"Bow shaped pastries that are fried and dusted with confectioners' sugar. So good!"

RECIPE RATING:

Read Reviews (6)

Review/Rate This Recipe

Original recipe yield 8 dozen

SERVINGS

(Help)

Servings
USMETRIC

In a medium bowl, beat the egg yolks with the sugar until well blended. Add the sour cream, rum, and vanilla, mix until smooth. Sift together the flour, baking powder and salt; stir into the egg yolk mixture a little at a time. Turn the dough out onto a heavily floured surface and knead vigorously for about 1/2 hour. Allow the dough to absorb as much of the flour as it can so it is no longer sticky.
Separate dough into 4 or 5 portions and roll out very thin. The dough should be almost as thin as paper, and slightly see-through. Cut dough into strips about 1 1/2 inches wide and 4 inches long. Make a 1 1/2 inch slit in the strip closer to one end. Pull the long end of the strip through the slit.
Heat the oil to 375 degrees F (190 degrees C). Fry the cookies quickly, turning once. They should be golden but not brown. Drain on paper towels and dust with confectioners' sugar when cool.

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviewed on Jun. 8, 2003 by LASTYLE

Yes, quiet pleasing. Love the warm cookies. Thank you. MORE

Reviewed on Jul. 15, 2006 by Jackie

Great recipe. I had trouble rolling the dough paper-thin, but I found an easier way. If you... MORE

Reviewed on Dec. 21, 2003 by SOOUTHPHILLY

this recipe is not worth the work involved. the dough was rubbery, greasy and had little... MORE

Reviewed on Dec. 9, 2003 by JANSPICH

I made the cookies for Christmas, my family LOVED them, we have not had them since my... MORE

Reviewed on Dec. 19, 2004 by STEDOS

work out well using my pasta machine to roll the dough paper thin. excellent tast...... MORE

Reviewed on Dec. 24, 2003 by CASSB

I think this recipe was excellent. I have been looking for a good Chruscki recipe for years.... MORE