Bowtie Cookies Chrusciki Or Kruschiki Recipes

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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



Chrusciki with Mrs. Kostyra image

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.

1 tablespoon unsalted butter, melted
2 large eggs
5 large egg yolks
1/4 cup granulated sugar
3 tablespoons sour cream
2 teaspoons salt
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 tablespoon rum
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 to 3 cups all-purpose flour, plus more for dusting
7 cups (3 pounds) vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling

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



Chrusciki Bow Tie Cookies image

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.

3 egg yolks
1 egg
1/4 cup spiced rum
2 tablespoons vanilla extract
1/2 teaspoon salt
1/4 cup confectioners' sugar
2 cups all-purpose flour
Oil for deep-fat frying
Additional confectioners' sugar

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



Polish Angel Wings-Chrusciki image

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.

5 tablespoons cream
5 egg yolks
1/2 teaspoon salt
1/4 cup sugar
2 1/4 cups flour, plus
1 teaspoon vanilla
powdered sugar

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



Faworki (Polish Chrusciki) image

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

2 ½ cups all-purpose flour
6 egg yolks
3 tablespoons sour cream
2 tablespoons white sugar
2 tablespoons butter, softened
1 tablespoon rum
1 pinch salt
2 cups vegetable oil for frying
½ cup confectioners' sugar, or as needed

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



Kruschicki image

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

6 egg yolks
½ pint sour cream
3 tablespoons white sugar
1 tablespoon vanilla extract
1 tablespoon whiskey
3 cups all-purpose flour
1 cup vegetable oil for frying
⅓ cup confectioners' sugar for decoration

POLISH BOW COOKIES - KRUSCHIKI OR CHRUSCHIKI RECIPE - (4.4/5)

Provided by Alqualonde

Number Of Ingredients 10



Polish Bow Cookies - Kruschiki Or Chruschiki Recipe - (4.4/5) image

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.

9 egg yolks
3 tablespoons sour cream
1 tablespoon rum
1 teaspoon vanilla
1 cup confectioners' sugar
3 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 oil for deep frying

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