Best Khrustyky Ukranian Pastry Recipes

KHRUSTYKY

Khrustyky image

This crispy, dainty pastry dusted with confectioners' sugar has an eggy flavor similar to cream puffs. I honor my Ukrainian heritage by serving khrustyky on Christmas Eve as part of the traditional feast of 12 dishes. Each dish symbolizes one of the apostles. -Carol Funk, Richard, Saskatchewan

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 1-1/2 dozen pastries.

Number Of Ingredients 9

Ingredients

2 large eggs, room temperature
3 large egg yolks, room temperature
1 tablespoon heavy whipping cream
1 tablespoon vanilla extract
2 tablespoons sugar
1-1/2 cups all-purpose flour
1/2 teaspoon salt
Oil for deep-fat frying
Confectioners' sugar

Steps:

In a large bowl, beat the eggs, egg yolks, cream and vanilla. Beat in sugar. Combine flour and salt; stir into the egg mixture just until smooth (dough will be soft). Divide into 4 portions. , On a well-floured surface, roll out 1 portion to 1/8-in. thickness. Cut into 1-1/2-in. strips; cut strips diagonally into 3 pieces. Cut a 1-1/2-in. slit lengthwise into the center of each piece; pull 1 end of strip through slit to make a loop. Cover shaped pieces while rolling out and cutting the remaining dough., In a deep cast-iron or electric skillet, heat 2-3 in. of oil to 375°. Fry pastries, in batches, until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.

Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 75mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

KHRUSTYKY (UKRANIAN PASTRY)

Khrustyky (Ukranian pastry) image

Also called 'Ears', this pastry is light and crunchy. Really easy to prepare, and makes a HUGE batch of Khrustyky.. (which works out wonderfully for holidays when you'll have plenty of friends or family around to enjoy them!)

Provided by MapleLeafLili Hill

Categories Dessert

Time 40m

Yield 1 batch

Number Of Ingredients 9

Ingredients

2 eggs
3 egg yolks
2 tablespoons sugar
1 tablespoon rich cream
2 tablespoons rum or 2 tablespoons brandy (I've used 1 tsp of rum flavouring in the past)
1 cup sifted flour, plus
2 tablespoons sifted flour
1/2 teaspoon salt
oil (for deep frying)

Steps:

Beat the eggs and egg yolks together until light in colour.
Beat in sugar, cream, salt, rum or brandy (or extract).
Stir in the flour.
This dough should be soft.
Cover and let rest for 10 minutes.
Roll out small amounts of dough at a time, with LOTS of flour on your rolling surface, put flour on top of the dough and on your rolling pin.
(this dough is very sticky otherwise).
Roll to 1/8 inch or thinner.
Keep the un-used dough covered to prevent drying out.
Cut the dough into long strips, about 1 1/4 inches wide.
Then further cut the strips into 2 1/2 or 3 inch segments, diagonally (they will look like 2 1/2 inch long and 1 1/4 inch wide diamonds.) Make a slit in the center (about 1/2 inch long in the middle, lengthwise...) Grasp the bottom tail of the Khrustyky, put it through the slit in the middle, and pull it gently back down to the bottom.
(this will form a twist in the dough) continue to do this to each piece of dough.
(I roll out a small portion, cut and form my Khrustyky, and set them on a plate. Once my small bit of dough that I've rolled out is all used up, I fry these in the deep fryer before moving on to another piece of dough to roll and cut).
Deep fry a few at a time (I'm comfortable doing 7 at a time), in oil at 375 F until light brown.
These puff up as you fry them, making a delectible treat.
Drain on paper towels.
Sprinkle confectioner's sugar over the drained Khrustyky.
Enjoy!