Bow shaped pastries that are fried and dusted with confectioners' sugar. So good!

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Recipe Summary

Servings:
48
Yield:
8 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, beat the egg yolks with the sugar until well blended. Add the sour cream, rum, and vanilla, mix until smooth. Sift together the flour, baking powder and salt; stir into the egg yolk mixture a little at a time. Turn the dough out onto a heavily floured surface and knead vigorously for about 1/2 hour. Allow the dough to absorb as much of the flour as it can so it is no longer sticky.

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  • Separate dough into 4 or 5 portions and roll out very thin. The dough should be almost as thin as paper, and slightly see-through. Cut dough into strips about 1 1/2 inches wide and 4 inches long. Make a 1 1/2 inch slit in the strip closer to one end. Pull the long end of the strip through the slit.

  • Heat the oil to 375 degrees F (190 degrees C). Fry the cookies quickly, turning once. They should be golden but not brown. Drain on paper towels and dust with confectioners' sugar when cool.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

58 calories; protein 1.3g 3% DV; carbohydrates 9.4g 3% DV; fat 1.6g 2% DV; cholesterol 38.8mg 13% DV; sodium 31.5mg 1% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2006
Great recipe. I had trouble rolling the dough paper-thin but I found an easier way. If you have trouble just roll the dough as thin as possible cut into strips and then roll each strip separately... and continue with the process. And be sure to dust with sugar while still warm!!:) Read More
(25)

Most helpful critical review

Rating: 1 stars
12/21/2003
this recipe is not worth the work involved. the dough was rubbery greasy and had little taste. very disappointing Read More
(7)
9 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/15/2006
Great recipe. I had trouble rolling the dough paper-thin but I found an easier way. If you have trouble just roll the dough as thin as possible cut into strips and then roll each strip separately... and continue with the process. And be sure to dust with sugar while still warm!!:) Read More
(25)
Rating: 5 stars
12/09/2003
I made the cookies for Christmas my family LOVED them we have not had them since my Grandmother died and everyone was thrilled that I found a recipe that tasted just like the one we knew from our childhood. Read More
(10)
Rating: 5 stars
12/16/2008
Turned out just like my mothers and grandmothers. You can't eat just one. Read More
(8)
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Rating: 5 stars
06/08/2003
Yes quiet pleasing. Love the warm cookies. Thank you. Read More
(8)
Rating: 1 stars
12/21/2003
this recipe is not worth the work involved. the dough was rubbery greasy and had little taste. very disappointing Read More
(7)
Rating: 5 stars
12/24/2003
I think this recipe was excellent. I have been looking for a good Chruscki recipe for years. My mom used to make them but never had a written recipe. Thank you. Read More
(5)
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Rating: 5 stars
12/19/2004
work out well using my pasta machine to roll the dough paper thin. excellent tast...... Read More
(4)
Rating: 5 stars
12/15/2014
Not grandma's but couldn't get a recipe because there was nothing written down. However really close and really good! Did a test batch and my husband ate half of them. Read More
(1)
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