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POLISH CHRUST PASTRY

A flaky light Polish traditional dessert of your dreams!

Course Dessert
Cuisine Polish
Keyword flaky, fried food, pastry
Total Time 35 minutes
Servings 6
Author JOANNA

Ingredients

  • 250 grams Flour
  • 5 large Egg Yolks (if eggs are small use 6)
  • 4 tbsps Sour Cream
  • 1 pinch Salt
  • 1 tbsp Vodka (40%) (or you can use vinegar if you prefer)
  • 750 ml Oil (Grapeseed or Sunflower) (for frying - may need additional)
  • 1 cup Powdered Sugar (for topping)

Instructions

  1. In a food processor bowl add in the flour, egg yolks, sour cream, salt and vodka and mix until dough is formed together (about 30 seconds). If you do not have a food processor you can do this step by hand. Combine the ingredients together by massaging everything until a ball of dough is formed. Then knead the dough for about 3-5 mins - this allows for air bubbles to get inside helping make the dessert extra flaky.

  2. Sprinkle flour onto the area where you will be working with the dough. Remove the dough from the food processor and shape into a ball.

  3. Cut the dough into four equal pieces (dough will be on the harder side and not super soft).

  4. Take one of the pieces and with a heavy rolling pin, roll out the dough until it is very thin- almost to the point of seeing through it.

    JMS Tip: Keep adding a sprinkle of flour to your workspace to ensure the dough does not stick to the surface you are working on. 

  5. Cut the dough into long thin strips (about 1 1/2 inches wide) using a pastry wheel cutter, pizza cutter or a knife. 

  6. Next cut the strips into smaller rectangles (3 inches in length).

  7. With your pastry wheel cutter, pizza cutter or a knife cut a small 1 inch slit into the middle.

  8. Take one end of the dough tail and feed it into the slit in the middle and pull. This will form the shape Chrust is cooked in. The dough is very elastic therefore not easily breakable during this step. 

  9. Once you have all your pieces formed, heat up 750 ml of oil in a large wide pot or larger pan. 

  10. Once the oil heats up (if you throw in a small piece of dough and it bubbles and floats to the top it's ready!) add in your pieces one by one. Do not overcrowd the pot as it will be hard to flip the chrust pieces over. 

  11. Fry on one side until light golden brown (about 1 minute) and flip to other side (again for about 1 minute). Keep an eye on the pieces to ensure they do not go too dark - a faint light brown colour is all that is required.

  12. Take the dough out of the oil and place on a paper towel to drain off any excess oil.

  13. Place into dish and sprinkle with powdered sugar.

  14. Repeat the frying process until all pieces are done. 

  15. Enjoy!