Chrusciki (Bow Tie Puffy Pastry)
Author: Virginia Goss
- 4 egg yolks
- 1 Tbsp brandy or whiskey
- 1 Tbsp vinegar
- 2 Tbsp sugar
- 1/8 Tbsp salt
- 1 cup flour
- confectioners/ powdered sugar
Cream sugar, egg yolks, salt, brandy vinegar.
Add flour.
Roll out thin, cut in 4x2" strips; slash in the center and pull one end through, making a twist.
Fry in deep fat until brown.
Drain on paper and sift confectioners' sugar on them.
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PIEROGI WITH WARM MILK AND SOUR CREAM
Perogi z Mickiem i Śmietang
PIEROGI WITH WARM MILK AND SOUR CREAM Perogi z Mickiem i Śmietang Dough recipe
Cuisine: Poland, polish
Keyword: Pierogi
Author: Irene H Szczesniak
- 3 cups flour
- ½ cup warm milk
- 3 eggs
- ½ cup sour cream
- 1 teaspoon salt
In a medium-sized bowl put the flour.
Make a well in the middle and break in the eggs; add salt and the warm milk.
Stir a little then add the sour cream.
Blend together well and knead on a lightly floured board until a nice ball of dough is formed.
Let dough rest about 15 minutes.
Roll out thin and cut into rounds or squares.
Fill with special cheese filling and pinch and seal.
Drop into salted boiling water.
Cook gently for 3 to 5 minutes.
Lift out carefully with a slotted spoon.
Serve with melted butter or sour cream.
SPECIAL CHEESE FILLING
Author: Irene H Szczesniak
- ½ pound farmers cheese
- ¼ cup sugar
- ½ pound ricotta cheese
- 2 eggs
- ½ pound cottage cheese
- Salt and pepper to taste
Polish American Cookbook
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Polish American Cookbook
Irene H Szczesniak
random stuffs mostly vintage and found
