KHRUSTYKY (UKRANIAN PASTRY)

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!