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Saturday, November 07, 2009

Nash Holos Recipe: Khrustyky

This recipe is a family favorite of everyone I know, and Judy tells me she gets a lot of requests for it in her restaurant, Prairie Cottage Perogies.

These delectable dainties are usually made for special occasions, like Christmas, Easter, weddings, bridal showers, baby showers and funerals. They are so light that they melt in your mouth … and you almost feel like you’re eating nothing but getting a mouthful of flavour. Which is why you can never stop at eating just one!

They are called Khrustyky (or Nothings). For this recipe, you will need:

3 egg yolks plus 2 whole eggs
½ teaspoon salt
1 ¼ cups flour
1 tablespoon sugar
1 teaspoon vanilla
1 tablespoon sweet cream or evaporated milk
½ half teaspoon vinegar.
1 cup oil or shortening (for frying)

Beat eggs and egg yolks thoroughly. Add all ingredients except the flour and beat again. Add 1 cup flour and stir. If necessary, add more flour, one teaspoon at a time. (Judy add 5-6 teaspoons).

Knead until smooth. Cover and let rest at least fifteen minutes.

On a board that has been lightly greased with oil, then wiped with a paper towel to remove excess oil, roll out dough 1/8 inch thick or thinner.

Slice rolled dough into long strips 1 ¼ inches wide. Slice diagonally the long strips into 2 ½ to 3 ½ inch long pieces.

At the middle of each piece, cut a one and half inch slit. Draw one end through the slit and fold it back. (It will look like a bow tie.)

Place each strip under a clean towel to prevent from drying out. Finish remaining strips.

Deep fry in oil or shortening until strips are golden brown, turning once. Watch carefully, as they fry very fast.

Drain on brown paper or paper towels. When cool dust with icing sugar.

These don't usually last very long on the counter, so be prepared to make many.


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