Hvorost (Russian fried pastries)

hvorost How was your summer? 

We had the unfortune of some kind of bug infestation all summer long. Like starting May all the way till now. 

For the life of me I could not figure out who in all of bug world left these crazy bite marks, that itched for 4 days and left a red welt for a month. My son was being bit the most, then me, then my baby, and my lucky husband, nothing. 

Its a long long story, we called the exterminator twice with no success. I dusted the whole house with diatomaceous earth, cleaned like a mad woman, laundered the bed sheets and blankets so much that they are withered and worn out. Vacuumed to the point that we now need to replace it. We were sleeping in the living room floor for a couple weeks. It was a complete nightmare.

At first I thought it was bed bugs, then I noticed these black tiny bugs everywhere, so we thought it was fleas, from fleas to mites, from mites, to bed bugs again, and finally after months of reasearch on the internet and cleaning every screw on Eddie’s bed, I realized they were carpet beetles, swarming in our peaceful home from the outside. Eh. Now I just have to figure out how to get rid of them buggers.

hvorostSo I’m really excited about fall and the weather cooling; means all those bugs are going to die off. (I hope) So to celebrate, I made these hvorost pastries. We used to call them hrystiki (crunchy) when we were growing up. Hvorost, though, is the proper name, which means birch wood. Like when your walking in the forest and your stepping on sticks, or the crunch when you step on the fallen leaves. Thats kinda how these guys feel in your mouth. Crunchy, but tasty and soft, and the powdered sugar gives it just the right amout of sweetness. hvorost

I made two batches using two different recipes given to me by two amazing cooks. First batch used egg yolks, and second batch used the whole egg. We all agreed the whole egg batch was the winner. We scarfed them down without the sugar, and they disappeared alot sooner. They were just the way I remembered them. And that’s no wonder since it was my mommas recipe :)

These were really popular in russian weddings. They would make a huge batch of hvorost in the shape of roses which I could just imagine looked amazing with sugar sprinkled on top. I have yet to master that skill. But for now, these will do. :) hvorost

Ingredients:

  • 4 large eggs
  • 2.5 Tbsp sour cream
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp aluminum free baking soda
  • 2 3/4 cups all-purpose flour

hvorostEggs sometimes come in different shapes and sizes, so make sure you have a cup total in eggs and sour cream, if not, minus or plus the sour cream.

hvorostCombine the eggs and sour cream in a large  bowl and mix until combined, then add the sugar, salt and baking soda, and mix well until combined.hvorost doughAdd the flour little at a time while mixing until it forms a soft and slightly sticky dough.hvorost Cut the dough in half, and cover the half you wont be using so it wont dry out.

hvorostRoll out the dough on a well floured surface as thin as you can make it. The thinner they are the more crunchier they will be.hvorsotCut into rectangular strips. It’s ok if they are not the same size, about 1 inch wide and 3 inches long.hvorost Make a small slit in the middle of the rectangle with a knife. Take the top part of the rectangle and pull it through and up the slit once or twice depending on the size of the rectangle.

hvorostHeat up oil in a saucepan or frying pan. Don’t do what I did and use a small one that only fit 4 Hvorosts. It will take a while. I used peanut oil and sunflower oil. Fry for up to a minute per side. When you drop them in, they will sink, then float and then expand. So try not to overcrowd them.hvorostPlace on paper towel after frying to soak up the oil

hvorostSprinkle with powdered sugar. Enjoy!

Hvorost (Russian fried pastires)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 70 hvorosts

Serving Size: 5 pieces

Hvorost (Russian fried pastires)

Crispy fried dough, sprinkled with powdered sugar.

Ingredients

  • 4 large eggs
  • 2.5 Tbsp sour cream
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp aluminum free baking soda
  • 2 3/4 cups all-purpose flour

Instructions

  1. Make sure you have a cup total in eggs and sour cream, if not, minus or plus the sour cream.
  2. Combine the eggs and sour cream in a large bowl and mix until combined, then add the sugar, salt and baking soda, and mix well until combined.
  3. Add the flour little at a time while mixing until it forms a soft and slightly sticky dough.
  4. Cut the dough in half, and cover the half you wont be using so it wont dry out.
  5. Roll out the dough on a well floured surface as thin as you can make it. The thinner they are the more crunchier they will be.
  6. Cut into rectangular strips. It's ok if they are not the same size, about 1 inch wide and 3 inches long.
  7. Make a small slit in the middle of the rectangle with a knife. Take the top part of the rectangle and pull it through and up the slit once or twice depending on the size of the rectangle.
  8. Heat up oil in a saucepan or frying pan. I used peanut oil and sunflower oil.
  9. Drop them in the hot oil and fry for up to a minute per side. When you drop them in, they will sink, then float and then expand. So try not to overcrowd them.
  10. Place on paper towel after frying to soak up the oil
  11. Sprinkle with powdered sugar. Enjoy!
http://yelenasweets.com/2013/10/30/hvorost-russian-fried-pastries/

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Comments: 22

  1. Yanna October 30, 2013 at 11:22 pm Reply

    That’s easy :) cool thanks, great snack for movie nights ;)

    • Yelena October 30, 2013 at 11:51 pm Reply

      You might wanna be careful watching movies with these, they are quite addicting, if u know what I mean ;)

  2. Alina October 31, 2013 at 8:31 am Reply

    My grandma used to make these. I always wanted a recipe for them. Thanks!

    • Yelena October 31, 2013 at 10:14 am Reply

      Your welcome, hope they will remind you of your Grandma’s hvorosts :)

  3. Trisha Mondal November 1, 2013 at 12:08 am Reply

    Oh these looks so delicious, I got to try them at my boyfriend’s babushka’s house hers had a slightly lemony flavour if I recall. These snacks are very similar to a type of indian snack, except instead of using powdered sugar we dip them in sugar syrup and let it crystallize.

    • Yelena November 1, 2013 at 9:25 am Reply

      Adding a splash of lemon juice to the batter might do the trick. I might have to give it a try next time. :) Dipping in sugar syrup sounds amazing. I bet they turn out like candies, yum!

  4. Juliana November 1, 2013 at 11:04 am Reply

    I like it becouse it is very similar to a brazilian recipe!! “Cavaquinhos” or “cueca virada”

    • Yelena November 1, 2013 at 2:22 pm Reply

      Wow that’s interesting, I just googled it and “cueca virada” look exactly like these.

  5. Dina November 1, 2013 at 1:14 pm Reply

    they look just like an Italian bow cookie we serve at Christmas. they look yummy!

    • Yelena November 1, 2013 at 2:26 pm Reply

      Amazing, I just might have to rename the “Russian fried pastries” to “international fried pastries” lol. :)

  6. caroline November 3, 2013 at 10:01 am Reply

    how much sugar in the batter? they look wonderful.

    • Yelena November 3, 2013 at 11:14 am Reply

      oops, just updated it. Thanks for the heads up, use 1/4 cup in the batter.

  7. Galina November 3, 2013 at 9:13 pm Reply

    Your mom made these (in the shape of roses) for my sister’s wedding. I think it was your mom, I could be mistaken- but they were awesome!

  8. Yelena November 4, 2013 at 11:18 am Reply

    Oh no way, hmm I definitely need to find out:)

  9. alina November 9, 2013 at 12:27 pm Reply

    They turned out delicious!

  10. Yelena November 9, 2013 at 10:43 pm Reply

    I’m glad u liked them:) thanks for the feedback.

  11. Alex November 13, 2013 at 3:30 pm Reply

    Out of all the things I am not a big fan of sweets but this and the ponchiki things are something I enjoy for sweets.

  12. Yelena November 14, 2013 at 10:54 am Reply

    Hun, because both those sweets are deep fried lol. I will never be able to convert u will I.

  13. Aysegul - Ice December 20, 2013 at 6:37 am Reply

    WOW!!! I want to make these for friends next week. They look so good. Thank you for clear instructions Yelena..
    Cheers! Ice

    • Yelena December 20, 2013 at 9:13 am Reply

      Your welcome! I’m sure she will enjoy them :).

  14. Natasha of Natashaskitchen.com December 26, 2013 at 1:52 am Reply

    Wow seriously your pictures are stunning! These look so good!!

    • Yelena December 26, 2013 at 1:23 pm Reply

      I’m flattered hearing that from a pro ;) . Thank you, they are very tasty.

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