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.

★★★★☆ 2 votes
Makes about 6 dozen
10 Min
25 Min
Deep Fry


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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

How to Make BOWTIE COOKIES (Chrusciki or Kruschiki)


  • 1Combine 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.
  • 2Turn 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)
  • 3Heat 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).
  • 4Fry 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, or you may like to drizzle with a little honey.

Printable Recipe Card

About BOWTIE COOKIES (Chrusciki or Kruschiki)

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

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