Crispy Khvorost Fried Pastries
Khvorost is a thin fried pastry that becomes crisp and light at the edges.
Khvorost is a thin fried pastry that becomes crisp and light at the edges. Roll the dough thinly, twist the strips and fry them in small batches so the oil stays hot. The original directions separate egg yolks but never use the whites; this version uses whole eggs and chooses sour cream for consistent dough. Let the finished twists drain before dusting with sugar. Beat whole eggs with sugar and vanilla sugar; mix in sour cream and salt. Work in flour gradually to make a firm, workable dough; knead briefly and rest covered 30 minutes. Roll thinly to about 2 mm, cut into narrow strips and twist into loose knots.
Recipe card
Crispy Khvorost Fried Pastries
Equipment: Rolling pin, deep pan, frying thermometer
Ingredients
Instructions
Mix
Beat whole eggs with sugar and vanilla sugar; mix in sour cream and salt.
Dough
Work in flour gradually to make a firm, workable dough; knead briefly and rest covered 30 minutes.
Shape
Roll thinly to about 2 mm, cut into narrow strips and twist into loose knots.
Fry
Heat oil to about 175°C (350°F). Fry a few pieces at a time 1 to 2 minutes each side until lightly golden.
Finish
Drain on paper towels, cool slightly and dust with icing sugar.
How to tell when it is ready
Twists crisp and pale gold, without a soft raw middle.
Tips
- Roll dough about 2 mm thin.
- Rest dough so strips twist without springing back.
- Fry in small batches.
- Drain before adding icing sugar.
Troubleshooting
- If pastries seem greasy, check oil temperature before the next batch.
- If too hard, roll thinner and fry less long.
Substitutions
- Use thick plain yogurt instead of sour cream if necessary; dough may need extra flour.
- Use any neutral oil suitable for frying.
Variations
- Cut ribbons instead of twisting knots.
- Add lemon zest to the dough for a bright aroma.
Serving suggestions
- Serve warm with tea.
- Offer alongside coffee.
- Arrange on a dessert platter.
- Dust once more just before guests arrive.
Make ahead
Prepare the measured ingredients in advance. Keep airtight at room temperature up to 2 days; do not refrigerate.
Storage
Keep airtight at room temperature up to 2 days; do not refrigerate.
Food safety
Use a deep stable pan and monitor hot oil; no raw dough should remain.
Frequently asked questions
Do I need vodka for crisp khvorost?
No. Thin rolling and correct oil temperature make this version crisp without alcohol.
How should I store crispy khvorost fried pastries?
Keep airtight at room temperature up to 2 days; do not refrigerate.
Serve warm with tea. Keep airtight at room temperature up to 2 days; do not refrigerate.
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