Chrust ( Chrusciki ) or Faworki - Updated with Photographs!This is a delicious fried pastry strips for Fat Tuesday or Thursday, Easter, Christmas or any other special occasion
2 cups sifted flour
1 tbs. melted butter
2 heaping tbs. sugar
1 tbs. vinegar
½ cup sour cream
1/2 cup confectioner sugar (later for sprinkling)
combine flour with melted butter, egg, sugar, vinegar and sour cream. Form dough of a consistency of biscuit dough, smooth and easy to roll. If it is too sticky add more flour, if it is too soft cool it down in the refrigerator for a while. Divide into four parts. Roll each part thin (about 1 mm or less) on a floured board, keep the rest covered to prevent drying. Cut into strips with a knife about 1 inch wide and 3-5 inches long. Cut a short lengthwise slit through the center of each strip and pass one end of the strip through the slit. Fry in a pot half filled with lard or vegetable oil until golden brown –
CAUTION! Oil or lard are very hot much hotter than boiling water at atmospheric pressure! So, make sure that your kids or animals are away. You can also use sun glasses and be cautious when throwing the strips to the pot to prevent splashing. First check whether oil is hot enough by testing just one strip. It should brown is less than 10 seconds.
During frying keep it on medium oven – usually 5-7 pieces in one time depending on size. I use two forks for flipping the strips when one side is brown. After both sites are brown remove all strips to a plate. Sprinkle the strips (they should be brown, hot and hardened) with confectioner sugar through the sift. Can be served warm or cold.
Dough rolled thin
The dough is cut into strips, some strips are already twisted
Twisted strips are fried in the hot vegetable oil. I use two forks to flip the twisted pieces so that they would uniformly brown on both sides
It is really delicious although time-consuming. It also needs a good discipline - especially in the final stage of frying - sometimes it is better to have two people - one frying and one removing the fried twists and sprinkling them with confectioner sugar.
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written by Jagoda Urban-Klaehn, February 22, 2004 (article #165)
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