BOWTIE COOKIES (Chrusciki or Kruschiki) Recipe

BOWTIE COOKIES (Chrusciki or Kruschiki)

Pat Duran


These European cookies are delicious no matter where they come from or how they are spelled. They are a fried cookie dessert and the meaning of the word is "dry cookie". These remind me of the Rosette cookies.
I think you will enjoy this version.

pinch tips: How to Cut Avocado (Like a Pro)

Makes about 6 dozen
10 Min
25 Min
Deep Fry


5 large
egg yolks, room temperature
1 large
whole egg, room temperature
1/2 tsp
1/4 c
powdered sugar
1/4 c
heavy cream
1 tsp
vanilla extract
2 Tbsp
rum or brandy
2 c
all purpose flour
2 tsp
corn starch
canola or vegetable oil for frying
powdered sugar for garnish or cinnamon/sugar

Directions Step-By-Step

Combine the egg yolks, whole egg and salt in a bowl of mixer. Beat at high speed about 5 minutes , until thick and lemon colored.
Beat in sugar, cream, vanilla and rum. Add flour and cornstarch and beat until blisters form, about 5 minutes.
Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for about 20 minutes.
Working with 1/2 the dough at a time, roll out to about 1/16 thickness,(kinda like rolling out homemade noodles). Cut 2-inch wide strips. Cut the strips on the diagonal at 4-inch intervals.(2x4-inch pieces)
Heat about 3-inches of oil in a large, deep skillet to 350^. Make a slit in the center of each strip of the cut dough. Then pull one end through the slit to form a bow( sometimes called bow-tie cookies).
Fry about 6 at a time for 1 minute or less per side or until golden. These fry quickly, so watch closely. Drain on paper towels.
Dust with powdered sugar or cinnamon/sugar mixture or a combination of all

About this Recipe

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: Italian