Traditional Polish crispy pastry twists made for Carnival time. They are deep-fried and sprinkled with confectioners' sugar. Light and delicious!

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Recipe Summary

prep:
20 mins
cook:
2 mins
total:
22 mins
Servings:
20
Yield:
20 twists
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.

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  • Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.

  • Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.

  • Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

Cook's Note:

Substitute vinegar for the rum, if desired. This helps the dough to puff up a little when it's fried.

Editor's Note:

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

Nutrition Facts

126 calories; protein 2.5g 5% DV; carbohydrates 16.6g 5% DV; fat 5.3g 8% DV; cholesterol 65.5mg 22% DV; sodium 19.8mg 1% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
12/11/2018
I wouldn’t even give this recipe 1 star, but I had no choice. You have obviously left out some liquid somewhere along the line. I have made these many times with “Jennys recipe and they turn out perfect. Thought I would give your recipe a try, as it makes more. Big mistake. Please revise your liquid amount to add, either with 2 whole eggs, 3 more tablespoons of sour cream and double the rum. As I had to do.Otherwise some people will just end up throwing everything out, as it is very, very dry and won’t form any kind of dough. Read More
(4)
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