The name of a Polish pastry?

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polkamaniacThreads: 1 Posts: 514 Joined: Aug 2, 09 ♂	Edited by: polkamaniac Apr 7, 10, 22:38 #31
In Polish,they're called "chruscziki".

frdThreads: 8 Posts: 1,956 Joined: Feb 3, 09 ♂	Apr 7, 10, 23:50 #32
polkamaniac: In Polish,they're called "chruscziki". "chruscziki"? sounds Russian, chrust or chruściki or faworki.

dz14zn	Jul 7, 10, 22:01 #33
Śculture.polishsite.us/articles/art165fr.htm

dz14zn	Jul 7, 10, 22:09 #34
I visit a local Polish bakery and they sell a wonderful pastry that they call Snoogle. It's a dough somewhere between phyllo and puff pastry and has a light sweet cream cheese filling. It's long and has a light glaze on top. It is baked, not fried It is to die for!! I have been searching several German and Polish cookbooks trying to find a recipe. Does anyone have any idea how to make these?

ZedThreads: - Posts: 304 Joined: May 25, 10 ♂	Jul 7, 10, 22:59 #35
Sounds like they could be 'eklery' (eclair) or maybe 'napoleonki' although the latter I know as not particularly elongated.

ZedThreads: - Posts: 304 Joined: May 25, 10 ♂	Jul 7, 10, 23:14 #36
Come to think of it... No. Just look at their website: kiedrobakery.com as it explains that their snoogle was a result of an "accident" :-). So, it is not really a Polish pastry, but I trust you it tastes great!!!

pkurkowski	Apr 24, 12, 13:37 #37
Americans will call them "Angel Wings". But the Polish word is "Chruscik" pronounced like Crew shicki. And I just made some this past week. Very easy and sooo good! My mother in law use to make this but if I wanted it I had to do it with her. The only mess is the deep fying, getting rid go the Cisco!

janmichelThreads: - Posts: 3 Joined: Apr 24, 12 ♂	Apr 24, 12, 20:55 #38
Krsytkiwi

beckskiThreads: 19 Posts: 2,148 Joined: May 15, 07 MEMBER ♀	Apr 24, 12, 22:13 #39
pkurkowski: Americans will call them "Angel Wings". We also call them butterflies. They're my favorite Polish pastry :) A sincere thanks PF, for putting up with me FIVE terrific years, muah!

Peter Cracow

Apr 24, 12, 22:18 #40

hroost - what a great transliteration!
I saw also translation: pastry straws
Chrust primary means: brushwood.

Original recipe from my mother and probably grandmother. Expensive and cheap variant (also for gas and coal kithen!).
I don't want to risk the translation. May be any merciful soul will help.

CHRUST b. dobry
Składniki: 5 żółtek, 2 łyżki cukru, 0,5 łyżki octu, 2 szklanki mąki, 4 łyżki śmietany (lub dobre kwaśne mleko), 1 łyżka masła, 0,5 płaskiej łyżeczki proszku do pieczenia, olejek rumowy.
Wyrobić ciasto, trochę je pobić rzucając o stolnicę, wałkować b. cienko, formować faworki i zaraz rzucać na gorący tłuszcz. Temperaturę tłuszczu sprawdzić wrzucając kawałeczek ciasta na rozgrzany tłuszcz - jeśli zaraz wypłynie temperatura dobra. Chrust po wypłynięciu chwilkę posmażyć i odwrócić widelcem lub drutem na drugą stronę. Wyjąc z tłuszczu, osączyć, posypać cukrem pudrem. Tłuszcz odstawić z ognia albo przykręcić gaz i przygotować następną porcję. Faworki przygotowane wcześniej "piją" bardzo dużo tłuszczu, dlatego robi się je tuż przed wrzuceniem.

FAWORKI TANIE
Składniki: 2 łyżki śmietany, 1 łyżka cukru, 2 żółtka, olejek rumowy, szklanka przennej mąki. Zrobić ciasto i piec faworki j.w.

Bon appetit!

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