Classic Khrustiki: A Traditional Russian Pastry Recipe

Ingredients

  • 4 large eggs
  • 1 cup of granulated sugar
  • 1 cup of sour cream
  • 1/2 cup of unsalted butter, melted
  • 1 tablespoon of vanilla extract
  • 4 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • Vegetable oil, for deep frying
  • Powdered sugar, for dusting

Steps and instructions

  1. In a large mixing bowl, beat the eggs and granulated sugar together until they're well combined.
  2. Add the sour cream, melted butter, and vanilla extract to the egg mixture, stirring until the ingredients are fully incorporated.
  3. In another bowl, combine the all-purpose flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing after each addition, to form a soft dough.
  5. On a floured surface, knead the dough until it's no longer sticky.
  6. Roll out the dough until it's about 1/8 inch thick.
  7. Cut the dough into long, narrow strips, and then twist each strip into a bow shape.
  8. Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot until it reaches 375 degrees Fahrenheit.
  9. Fry the dough bows in the hot oil until they're golden brown on all sides, then remove them with a slotted spoon and drain on paper towels.
  10. Once the khrustiki have cooled, dust them with powdered sugar before serving.

Tools for making

  • Mixing Bowl - A large bowl used for mixing the ingredients together.
  • Whisk - Used to beat the eggs and sugar together until well combined.
  • Spatula - Helps in scraping the sides of the bowl and folding in the dry ingredients.
  • Rolling Pin - Used to roll out the dough to the desired thickness.
  • Knife or Pizza Cutter - Used to cut the dough into long, narrow strips.
  • Deep Fryer or Large Pot - Used for frying the khrustiki in hot oil.
  • Slotted Spoon - Used to remove the fried khrustiki from the oil.
  • Paper Towels - Used for draining the excess oil from the fried khrustiki.

Recipe variations

  • Adding a hint of lemon zest to the dough for a citrus twist.
  • Replacing the all-purpose flour with whole wheat flour for a healthier option.
  • Using almond or coconut flour for a gluten-free version.
  • Experimenting with different flavors of extracts, such as almond or orange, to customize the taste.
  • Dipping the fried khrustiki in melted chocolate or caramel sauce for added indulgence.
  • Sprinkling cinnamon or nutmeg on the powdered sugar for extra flavor.
  • Adding finely chopped nuts, such as walnuts or pecans, to the dough for a crunchy texture.
  • Drizzling the khrustiki with honey or maple syrup instead of using powdered sugar.
  • Making savory khrustiki by adding herbs and spices to the dough, such as garlic powder or dried herbs.
  • Creating a sweet and savory combination by adding a sprinkle of sea salt to the powdered sugar topping.

Recipe overview

Khrustiki, also known as Russian bow tie cookies, are a beloved sweet treat that's traditionally served at celebrations and festivities. These delightful pastries, which boast a light, crisp texture and a subtle sweetness, are a joy to both make and eat. The process of making Khrustiki involves creating a simple dough, shaping it into bow-like forms, and then deep frying the bows until they achieve a lovely golden-brown color. The final touch is a dusting of powdered sugar, which adds an extra layer of sweetness. Don't be intimidated by the frying process - it's easier than you might think, and the end result is absolutely worth it. Plus, the sight of these beautiful and delicious cookies is sure to impress your guests. Get ready to roll up your sleeves and create some edible magic with this Khrustiki recipe!

Common questions

  1. Can I use a substitute for sour cream?
    Yes, you can substitute an equal amount of plain yogurt for sour cream in this recipe.
  2. Can I use salted butter instead of unsalted butter?
    Yes, you can use salted butter if that's what you have on hand. Just reduce the added salt in the recipe by half.
  3. How do I know when the oil is hot enough for frying?
    You can use a kitchen thermometer to check the oil temperature. It should reach 375 degrees Fahrenheit before frying the khrustiki.
  4. Can I store the khrustiki for later?
    Yes, you can store the khrustiki in an airtight container at room temperature for up to a week. Just make sure they are completely cooled and dusted with powdered sugar before storing.
  5. Can I freeze the khrustiki?
    Yes, you can freeze the khrustiki for longer storage. Place them in a freezer-safe container or bag, separating the layers with parchment paper, and freeze for up to 2 months. Thaw them at room temperature before serving.
  6. Can I add any flavorings or spices to the dough?
    Yes, you can add a teaspoon of lemon zest, orange zest, or ground cinnamon to the dough for additional flavor.

Serving dishes and utensils

Origin stories

Khrustiki, also known as "Angel Wings," are a beloved sweet treat hailing from Russia, though variations can be found in many Eastern European cultures. These pastries, often made during festive occasions such as weddings or holidays, get their name from their crispy texture; "khrust" is the Russian word for "crunch." The art of making Khrustiki has been passed down through generations, symbolizing the continuation of family traditions and heritage. The act of twisting the pastry into a knot or bow before frying is not just for aesthetics; it’s a symbol of tying the family’s love and good wishes into each baked treat. Served dusted with powdery sugar, these sweets offer a delightful crunch, a reminiscence of frost-kissed Russian mornings.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.