Guanti and or Chruscik
Indulge in the delicate, melt-in-your-mouth delight of Guanti and Chrusciki, a traditional European dessert that combines buttery, crispy dough with a light dusting of powdered sugar. These golden, ribbon-like pastries are made from a simple yet rich dough infused with the subtle sweetness of vanilla and the bright zest of lemon, then fried to perfection for a satisfyingly crisp texture. Shaped into charming bow ties, each piece is a work of edible art, perfect for holidays, special occasions, or as an afternoon treat. With just 30 minutes of prep time, this recipe strikes the perfect balance between elegance and ease, making it a must-try for anyone who loves timeless baked goods with a twist. Serve them fresh for the ultimate indulgence or store them for a snack that stays irresistibly crisp. Keywords: Guanti, Chrusciki, traditional European desserts, powdered sugar pastries, crispy fried dough.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.25 teaspoons salt
- 3 tablespoons unsalted butter
- 3 large eggs
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 4 cups vegetable oil (for frying)
- 1.5 cups powdered sugar
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and salt. Whisk them together to distribute evenly.
Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
In a separate medium bowl, beat the eggs, sour cream, vanilla extract, and lemon zest until smooth.
Gradually add the wet mixture to the dry ingredients. Mix together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until it's smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to make it easier to roll out.
Divide the dough into four portions. Roll out one portion on a lightly floured surface into a very thin sheet (about 1/8 inch thick). Keep the rest of the dough covered to prevent drying out.
Using a sharp knife or pastry cutter, cut the rolled-out dough into strips about 1 inch wide and 4 inches long. Make a small slit in the center of each strip, then pull one end of the dough strip through the slit to create the classic bow-tie shape.
Heat the vegetable oil in a large, deep saucepan or fryer to 350°F (175°C). Fry the bow-tie pastries a few at a time, making sure not to overcrowd the pot. Cook for about 1-2 minutes per side, or until they are golden and crisp.
Use a slotted spoon to remove the pastries from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Once the pastries have cooled slightly, dust them generously with powdered sugar on all sides.
Repeat the rolling, shaping, frying, and dusting process with the remaining dough portions.
Serve the Guanti or Chrusciki fresh as a delightful sweet snack. Store any leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 26.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
