Polish Chrusciki (Bow Ties) Recipe


Nutrition

Cal/Serving: 145
Daily Value: 7%
Servings: 15

Low-Sodium
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat8g12%
Saturated1g7%
Trans0g0%
Carbs15g5%
Fiber0g2%
Sugars2g0%
Protein3g6%
Cholesterol76mg25%
Sodium88mg4%
Calcium16mg2%
Magnesium5mg1%
Potassium35mg1%
Iron1mg6%
Zinc0mg2%
Vitamin A122IU2%
Vitamin C0mg0%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg8%
Niacin (B3)1mg5%
Vitamin B60mg2%
Folic Acid (B9)41µg10%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K4µg5%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Patricia Stagich

These are our favorite cookies for Christmas.  About as addicting as potato chips!  Mom would make tons of them - a roasting pan full!  We would just keep them on the dining room table and every time you walked by you had to take a few!  For storing these cookies, just cover lightly with aluminum foil so they stay crispy.
Traditionally, Chrusciki (hrrooss-CHEE-kee) are associated with the pre-Lenten feasting of Mardi Gras. In America, chrusciki or Polish crullers are served at any special occasion.

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INGREDIENTS

  • 5 large egg yolks, at room temperature
  • 1 large whole egg, at room temperature
  • 1/2 teaspoon salt
  • 1/4 cup confectioner's sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 tablespoon rum
  • 2 cups all-purpose flour
  • Canola oil for frying
  • Confectioner's sugar for dusting

DIRECTIONS

Combine egg yolks, whole egg and salt in bowl of mixer.  Beat at high speed until thick and lemon colored, about 5 minutes.  Beat in sugar, sour cream or cream, vanilla and rum.  Add flour gradually to form a cohesive dough.  This dough is very soft.  Add just enough flour so the dough is no longer sticky.

Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes.

Working with half of the dough at a time, roll out to 1/8-inch thickness.  These are best when the dough is paper thin.  Cut into 1 x 3 inch wide strips.

Heat 2 inches of oil in a large, deep skillet to 350 degrees.  Make a slit in the center of each strip of dough, then pull one end through the slit to form a bow.

Fry  about 6 chrusciki at a time for 1 minutes or less per side or until golden.  These fry quickly, so watch closely.  Drain on paper towels.  Dust generously with confectioner's sugar.

Recipe Details

Servings: 15
Total time: 30 minutes
Cuisine: Polish

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