I always knew the holidays were approaching when I saw a few telltale signs. First, an Advent wreath and decorations came out of hiding. Next, the canned Christmas Carols playing in every store.
But the best indicator of Christmas Season drawing closer was the cookie bake-off! Recipes for all types of cookies and treats made this holiday like no other. My Polish Babci made us a special Fried Bow Tie treat that was actually addicting. When you picked up one, you couldn’t stop until your entire face and shirt were coated in a sweet, powdery mess.
That being said, the holidays were always more cheerful when the Chrusciki (Kroos-CHEEK-ee) were part of them. These delicacies are usually reserved for special occasions because of how time-consuming they are to make. Thankfully, I have a secret weapon that cuts the prep time in half. I will explain in my recipe…
This delicacy is found in many European countries under names like bow ties, angel wings, chiacchiere, and crullers. They all have slightly different recipe versions.
Excerpted from the Culinary Arts Institute Cookbook 1977 Edition. Adapted by GourmetMariChef 1999.
- 4 c. flour
- 2 tbsp. powdered sugar
- ¼ c. dairy free butter
- 4 eggs
- 2 tbsp. rum
- 1/8 tsp. sea salt
- 3 tbsp. Native Forest® Classic Unsweetened Organic Coconut Milk, the hardened part, not the water
- ¼ c. water
- More powdered sugar to coat the Chrusciki
- In a large bowl, blend the dairy-free butter into the flour with a fork until it has a crummy texture. Blend in the powdered sugar and salt.
- In another bowl, whisk the eggs, water, and coconut milk with the rum.
- Add the egg mixture into the flour and mix together forming a dough.
- Knead the dough for 5 minutes until it’s smooth and elastic. Cover and let it rest for 10 minutes.
- Fill a heavy pot with 1½” – 2 ” of Canola oil; slowly heat to 400°F. *Make sure no small children are in the kitchen and also use back burners.
- Cut off a small piece of the dough and roll it to ¼” thickness.
- If you don’t have a pasta press, keep rolling the dough until it is paper-thin.
If you have a pasta press, press it out to the thinnest setting (#1) by inserting the dough into it on a medium setting to start (#4 or#3) and finishing on #1.
- Use a pastry cutter with scalloped edges to cut the rolled out dough into 4″ x 1″ pieces. Leave in strips or tie in knots by cutting a hole in the middle and pulling the dough through. It can also just be cut into diamonds.
- Try out the oil for the correct amount of heat by gently dropping one piece into the oil. The frying dough needs to be turned over so both sides fry evenly. If the oil is too hot and burns the cookie, reduce the heat; if it isn’t hot enough and takes too long, the dough will absorb all of the oil and be pale in color. Just simply add more heat.
- When the heat is perfect, gently drop in no more than 3 at a time and use a slotted spoon or tongs to lift it out of the oil. Drain on paper towels and allow to cool completely before the next step.
- Fill a large baggie with 3-4 tbsp. of powdered sugar. Drop in 2-3 cookies and close tightly. Gently turn the baggie over and coat them. Store loosely covered in a dry place.