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Khvorost (Ukrainian Fried Pastry) with wheat flour and eggs — Ukraine recipeUkraineUkraine
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Khvorost (Ukrainian Fried Pastry)

🌿Vegetarian

Light, crispy deep-fried pastry strips dusted with powdered sugar. The dough is rolled paper-thin and shaped into twists or roses. A splash of brandy keeps the pastry extra crunchy and prevents it from absorbing oil. A beloved tea-time treat.

⏱️
90
Minutes
👥
10
Servings
🔥
65
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

wheat floureggs

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Sift flour into a large bowl. Add powdered sugar and salt. In a separate bowl, beat eggs lightly, then add milk and brandy. Gradually pour the liquid into the flour, mixing first with a spoon then by hand.

  2. 2

    Transfer to a floured surface and knead for 10–15 minutes until the dough is very smooth, elastic, and firm. Shape into a ball, cover with a towel, and rest 30 minutes.

  3. 3

    Divide the rested dough into several portions. Roll each portion as thin as possible (1–2 mm) on a floured surface — the thinner, the crispier. Cut into strips about 3×10 cm. Make a slit in the middle of each strip and pull one end through the slit to form a twist.

  4. 4

    Heat vegetable oil in a deep pot to 160–170 °C. The oil should be deep enough for the khvorost to float freely. Fry in small batches for 1–2 minutes, turning constantly, until golden on both sides.

    Khvorost (Ukrainian Fried Pastry) — step 4
  5. 5

    Remove with a slotted spoon and drain on paper towels. Dust generously with powdered sugar while still warm.

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Frequently Asked Questions

Why is my khvorost (Ukrainian fried cookies) not crispy?

The oil was not hot enough or the dough was too thick. The oil should be at 170–180°C before frying. Roll the dough as thin as possible — about 2–3 mm. Pat dry the strips before frying.

Can I bake khvorost instead of frying it?

You can bake at 180°C for 12–15 minutes, but the result is quite different — baked khvorost is more like a cracker and loses the characteristic light, airy crunch. Frying is strongly recommended.

How do I store khvorost?

Keep in an airtight tin or box at room temperature for up to 5 days. Do not refrigerate — moisture will make them soft. Dust with powdered sugar just before serving, not ahead of time.

Can I make khvorost without eggs?

Yes — replace eggs with 3–4 tablespoons of plant-based cream or coconut milk. The dough will be slightly less rich but still delicious. Chilling the dough for 15 minutes before rolling helps.

What shape is traditional for khvorost?

The most classic shape is a flat ribbon twisted into a bow or a thin strip with a slit in the middle and one end pulled through. Both shapes fry evenly and are visually appealing.