Best Chrusciki Leaves Recipes

Chrusciki Leaves image

Provided by Martha Stewart

Yield Makes 9 to 10 dozen

Number Of Ingredients 13

1 tablespoon unsalted butter, melted
2 large eggs
10 large egg yolks
3 tablespoons granulated sugar
1/2 teaspoon coarse salt
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons Cognac or brandy
1/2 cup sour cream
4 1/2 cups sifted all-purpose flour, plus more for work surface
Sifted confectioners' sugar, for sprinkling
4 1/2 cups solid vegetable shortening, for deep frying

Steps:

Put butter, eggs, yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes. Reduce speed to low; gradually add enough flour to form a fairly stiff dough. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.
Divide dough into 4 pieces. Keep dough under an inverted bowl to prevent it from drying out. Working with 1 piece at a time, roll out dough to 1/8 inch thick. If dough becomes too elastic while rolling, cover with plastic, and let rest 15 minutes. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper. Repeat with remaining dough, layering leaves between sheets of parchment paper. Collect all scraps, and let rest 20 minutes before rerolling.
Heat oil in a medium-heavy saucepan until it registers 375 degrees on a deep-fry thermometer. Stretch leaves slightly so they will curl while frying. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes. Transfer to baking sheets lined with paper towels to drain and cool. Sprinkle with confectioners' sugar. Store in airtight containers at room temperature up to 2 days.

Chrusciki Leaves image

Yield makes 9 to 10 dozen

Number Of Ingredients 12

1 tablespoon unsalted butter, melted
2 large eggs, plus 10 large egg yolks
3 tablespoons granulated sugar
1/2 teaspoon coarse salt
2 teaspoons pure vanilla extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
3 tablespoons Cognac or brandy
1/2 cup sour cream
4 1/2 cups sifted all-purpose flour, plus more for work surface
4 1/2 cups vegetable oil, for frying
Sifted confectioners' sugar, for sprinkling

Steps:

Put butter, whole eggs and yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes. Reduce speed to low; gradually add enough flour to form a fairly stiff dough. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.
Divide dough into four pieces. Keep dough under an inverted bowl to prevent it from drying out. Working with one piece at a time, roll out dough to 1/8 inch thick. If dough becomes too elastic while rolling, cover with plastic and let rest 15 minutes. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper. Repeat with remaining dough, layering leaves between sheets of parchment. Collect all scraps, and let rest 20 minutes before rerolling.
Heat oil in a medium to heavy saucepan until it registers 375°F on a deep-fry thermometer. Stretch leaves slightly so they will curl while frying. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes. Transfer to baking sheets lined with paper towels to drain and cool. Cookies can be stored in airtight containers at room temperature up to 2 days. Sprinkle with confectioners' sugar before serving.