Readers Mail (Polish Pastry Straws)
Posted
Thu, 06/26/03
A few days ago I received a message from a reader. Apparently, the gentleman read my article about Poland and had a very specific question in mind:
Greetings: We are of Polish extraction. Our granddaughter is getting married and a bridal shower is being given. A family recipe is being requested. For years my wife has made a Polish pastry which consists of sweet dough rolled flat cut into strips, slit and formed into a "bow tie" shape. After deep frying it is sprinkled with powdered sugar. This was usually made at Easter. Our problem is that we don't know how to spell it. Phonetically it sounds like Hrustkies or Krustekies. Can you help us with the proper name of this pastry? Thank you!
After searching through the pages of The Art of Polish Cooking by Alina Zeranska, I sent the reader the following note:
Hello and thanks for writing. When I researched and wrote the article about Poland last year, I purchased the book "The Art of Polish Cooking" by Alina Zeranska to help lend some authenticity to my subject. The book was originally published in 1968 by Doubleday, and was re-issued in 1999 by Pelican Publishing. One of the more helpful features of the cookbook was the inclusion of Polish names for each recipe.
I went through the pastry section of the book, and think I found what you're looking for. The polish name is "Chrust-Faworki" (Fried Pastry Straws). The recipe is called FAVORS in English. I've included the recipe from the book as well, so you can see if it's similar to what your wife prepares. Good luck with your wedding party!
Now for the recipe:
Chrust-Faworki (Polish Pastry Straws)
2 medium eggs
Beat the eggs and the egg yolks with salt until creamy. Add the 1/2 C sugar and beat some more. Add the flour, vodka and butter. Knead the dough for ten minutes. Roll out a small portion on a lightly floured board, paper thin. Cut out 1-1/2" by 6-inch strips. Cut a two-inch long hole in the middle of each strip, and then pass one end of the strip through it. Heat the lard in a large frying pan. Fry the strips on high heat on both sides until golden. Place on tissue paper to cool. Sprinkle with confectioners' sugar through a sieve. This is a traditional Polish treat for parties. Yield: Three dozen.
The very kind reader wrote back:
Thank you so very much! While the young folks of today might not appreciate the Polish name, serving "Favors" for dessert sounds great. Again, thanks for taking the time to respond.
While I was looking for a link to The Art of Polish Cooking, I also found a page on the Food Books web site (now defunct) listing many other Polish cookbooks, covering a wide range of styles and time periods (traditional, gourmet, heritage, Medieval Poland and more). It's a bookmark for future research, and for those interested in pursuing more details about Polish cooking and traditions.
Tags: Desserts;
Poland;
Readers Mail
Send Comment >
