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bowtie cookies (chrusciki or kruschiki)

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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 ratings)
yield serving(s)
prep time 10 Min
cook time 25 Min
method Deep Fry

Ingredients For bowtie cookies (chrusciki or kruschiki)

  • 5 lg
    egg yolks, room temperature
  • 1 lg
    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)

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

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