Ukraine · Flour and Confectionery Products · Vegetarian
Khvorost (Ukrainian Fried Pastry)
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 min 65 kcal 10 serves Advanced🌿Vegetarian🇺🇦Ukraine★★★★☆4.4· 5 reviews
Ingredients
ServingsMetric
- 500 gwheat flour
- 4 eggs
- 3 tbspmilk
- 2 tbspbrandy
- 2 tbsppowdered sugar
- ½ tspsalt
- 500 mlvegetable oil for frying
- powdered sugar for dusting
Method
- 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.
- 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.
- 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.
- 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.
- Remove with a slotted spoon and drain on paper towels. Dust generously with powdered sugar while still warm.
FAQ
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.
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Comments (1)
This khvorost rewards patience. The cooling or setting time is there for a structural reason — cutting corners creates a result that looks the same but tastes disappointing. Let it rest fully.