Merry Ukrainian Christmas Eve! Just when you thought Christmas was long behind us, up pops the Orthodox celebration. We typically do not celebrate Christmas twice in our household. The standard one in December is what we celebrate. Although I would love to celebrate and eat all the delicious Ukrainian food again tomorrow, I think the 10 pounds I gained in December is reason enough to enjoy photos and blog more delicious recipes rather than consume.
This recipe for Khrustyky, or Ukrainian fried cookies, is the perfect dessert for Ukrainian Christmas, or any day. They are super light and crispy with a hint of sweetness from the icing sugar. They are also fairly simple to make, and don’t require a ton of time. Unlike a lot of other dough in Ukrainian cooking, this dough only rises for about 30 minutes and doesn’t require a ton of kneading. Some people like to add bourbon to their recipes. I didn’t have any on hand, nor did my Baba put any in her recipe (this one below!), so I decided to use a bourbon vanilla extract instead. This recipe makes a lot of cookies, so it is best to fry, cool and freeze them in plastic bags until you want to eat them. You can then thaw them and dust with icing sugar. I don’t recommend dusting with icing sugar and then freezing.
You will need:
1 tbsp whipping cream
1 tbsp white sugar
3 whole large eggs
3 egg yolks
½ tsp salt
1 tsp vanilla (we used Nielsen Massey Madagascar Bourbon Pure Vanilla Extract)
2 cups flour
Icing sugar, for dusting
In a medium bowl, beat eggs and yolks together until light
Add sugar.
Add whipping cream.
Add salt.
Finally add your vanilla.
Mix well.
Stir in 1 cup flour until dough is smooth.
Turn onto counter and knead.
Keep adding up to an additional 1 cup of flour while kneading until smooth and dough is soft and elastic.
You will most likely need all 2 cups, but use your judgment.
Cover and let stand in the refrigerator for 30 minutes.
It’s important for the dough to be chilled as it’s easier to handle and make into loops.
Place dough on a floured surface.
We use parchment paper to ensure the dough doesn’t stick to the counter.
Roll dough very thin.
Should look like the thickness above, about 1/4 – 1/8 of an inch.
Cut into long strips about 1.5 inches wide and 2 inches long.
Not too hard, right?
Make slit into center of dough strip.
Open wide enough to loop one end through.
Pull one end through to form a loose loop.
Viola!
Some people pull the other end through the loop as well.
My Baba only looped in one end so that is how we make these in our family.
Deep fry in oil that is heated to 350 F.
The Khrustyky should be golden brown and puffy.
Frying should take up to a minute or so.
Remove cookies from oil with a slotted spoon.
Your cookies should have at least doubled in size once fried.
Place on a baking sheet lined with paper towel and allow to cool completely.
Dust cookies with icing sugar.
There you have it – authentic Ukrainian fried cookies.
Light and crispy with a hint of sweetness from the icing sugar.
Enjoy!
- 1 tbsp whipping cream
- 1 tbsp white sugar
- 3 whole large eggs
- 3 egg yolks
- ½ tsp salt
- 1 tsp vanilla (we used bourbon vanilla)
- 2 cups flour
- Icing sugar, for dusting
- Beat eggs and yolks together until light.
- Add sugar, cream, salt and vanilla to eggs. Beat well.
- Stir in 1 cup flour until dough is smooth. Turn onto counter and knead. Keep adding up to an additional 1 cup of flour while kneading until smooth and dough is soft and elastic. You will most likely need all 2 cups, but use your judgment.
- Cover and let stand in the refrigerator for 30 minutes. It’s important for the dough to be chilled as it’s easier to handle and make into loops.
- Roll dough very thin.
- Cut into long strips about 1.5 inches wide and 2 inches long.
- Make slit into center of dough strip and pull one end through to form a loose loop.
- Deep fry in oil that is heated to 350 F until golden brown, about 1 minute.
- Drain on paper towel. Cool completely.
- Dust with icing sugar.
- Khrustyky will keep in an airtight container for up to 3 days. It is best to fry them, cool, freeze and thaw and dust them with icing sugar when you want to eat them.
42 Comments on Khrustyky (Ukrainian Fried Cookies)
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Luba
January 6, 2015 at 9:54 PM (9 years ago)Thanks Jaime. Your recipe and photos very easy to follow. My Mum too didn’t use alcohol in hers.\either. Unfortunately she passed away and I didn’t write down the recipe as she cooked by feel. I will be trying yours. Thanks again.
Claudia's Cookbook
January 8, 2015 at 11:43 PM (9 years ago)You are very welcome Luba!
Billy
January 2, 2017 at 6:06 PM (7 years ago)Thank you for sharing very nice ..thankyou
Claudia's Cookbook
January 4, 2017 at 12:06 PM (7 years ago)You’re welcome!
Jean
December 14, 2019 at 12:30 PM (4 years ago)My recipe is similar to yours but the cookie is not crispy but a little more chewy. How can I make sure they are crispy?
VioletGalindo
July 2, 2022 at 1:22 PM (2 years ago)Oh my God my mother’s name is Luba but she was from Belarus and I love these cookies
VioletGalindo
July 2, 2022 at 1:23 PM (2 years ago)My father was Ukrainian and my mother was fellow Russian and my mother was a great cook I am proud to be both
Claudia's Cookbook
August 16, 2022 at 1:10 PM (2 years ago)As you should be 🙂 Lots of wonderful traditions.
Debora
November 13, 2020 at 1:23 PM (3 years ago)Maybe someone asked already, I can’t see the messages. Self rising flour is what you used?
Gail Sparrow
November 22, 2022 at 4:33 AM (1 year ago)I was just reading an old traditional Krustyky recipe-that if you to add 1 tbsp rum or brandy it will help the cookies to absorb “less oil! “ “My baba did not drink, but I always found it interesting that she added rum to her fried doughnuts cool to learn -why they did it.” I assumed flavoring, and perhaps a bit of both, but cool to come and check out this recipe and see alcohol add-in also being discussed.I wanted to share as a new thing for me to read and it was listed as a pointer on a heritage recipe.
Isaac Joles
January 28, 2024 at 9:50 PM (3 months ago)Sounds wonderful thank God for women who can cook and bake this case fry.
Mama Bear
January 8, 2015 at 1:34 PM (9 years ago)I LOVE your blog. I a Ukrainian-Canadian girl as well. I like that you make traditional foods but your site has a contemporary feel. I am so looking forward to trying out your recipes. I know my son will love tasting them, too. Thanks so much!
Claudia's Cookbook
January 8, 2015 at 11:42 PM (9 years ago)Thank you so much! I’m so happy you enjoy the blog 🙂 means so much to us!!
Danusia
January 14, 2015 at 7:49 AM (9 years ago)Напишу українською… і дуже надіюся на те, що Ви мене зрозумієте.
Христос народився! Веселих різдвяних свят!
Як приємно, що так далеко за межами України пам’ятаєте і цінуєте своє рідне.
Claudia's Cookbook
January 22, 2015 at 9:50 AM (9 years ago)Merry Christmas to you as well! So happy you enjoy the site 🙂
Amanda
August 16, 2015 at 7:38 PM (9 years ago)Ah! sweet nothings! That’s what my Baba called these. I never was albe to try hers but my mom has her recipes and she does not use alcohol in hers either.
I look forward to trying these!
Lisa
August 27, 2016 at 8:46 AM (8 years ago)Hi Claudia, I too am Canadian and have strong Hungarian-Ukrainian-Polish roots. We lost many of the traditional recipes when my great-grandmother and grandmother passed but your site and information give me great hope as many of the ingredients and techniques are similar. Seems regions & recipes vary greatly. I have been looking for this recipe for a VERY long time. THANK YOU! Wondering what kind of oil is best for frying these?
Claudia's Cookbook
August 27, 2016 at 1:05 PM (8 years ago)Hi Lisa! There is SO much variation in different regions and recipes. Even within the Ukrainian community, I’ve found there are multiple ways of cooking one dish.The best oil for frying is canola or vegetable oil. That way it doesn’t flavour the dough. Thanks so much for your comment!
claudette cracklen
March 7, 2017 at 6:52 AM (7 years ago)I have been making these for years, would like to add a “trick” to roll the dough as it is an exercise to do it. So loosely roll a rectangle, cut strips and then pass them through a pasta machine. So much easier and time saving.
Claudia's Cookbook
March 11, 2017 at 11:42 AM (7 years ago)Thanks for sharing!
Mrs.Wishinski
November 13, 2016 at 10:43 PM (7 years ago)My husband is Canadian Ukranian and always told me his grammy use to make buckles? this is the exact recipie less the bourbon hahah but sounds good with bourbon lol.. He made them 3 years ago lots of time consuming but worth it. thats his Chore this year… and will make a batch to send to his dad.. Since we won’t be having the ” traditional Christmas were doing the orthodox Christmas and where I am metis Canadian im learning more bout Ukranian Christmas every year.. Kuytia will be made as well as the bread sorry spelling is way off the circle bread .. no fish were not crazy for fish.. cabbage rolls he taught me how to make them doing the ham and rice and slow cooked in tomatoe soup got them already made up in the freezer yay me.. Looking forward to it…
Claudia's Cookbook
November 20, 2016 at 2:50 PM (7 years ago)Hi Mrs. Wishinski! Thank you so much for sharing! Sounds like a wonderful Christmas that you have planned 🙂
Audrey
December 23, 2016 at 1:41 AM (7 years ago)Thank you so much for sharing your recipes and memories. I am not Ukrainian, my Bobbe was of Russian descent, when we would go to visit we would get brown paper bags (complete with spots of soaked through grease) filled with “nothings”!!! My oldest cousin thought the name was made up – yeah internet. Hopefully the taste will bring back all those memories, I am making as a surprise to my brother fir his birthday this weekend. Again, thank you for taking time to post your recipes.
Claudia's Cookbook
December 23, 2016 at 9:44 AM (7 years ago)You’re so welcome, Audrey! Merry Christmas to you and your family.
Sharon Collipriest
January 8, 2017 at 9:42 PM (7 years ago)I can’t wait to try this. My baba Emma used to roll the dough out on flour sacks into pennant shapes then knot them. Each one was perfect
Olga Hankai
December 8, 2017 at 2:50 AM (6 years ago)I helped my Mother make them many times. Also taught my 4 children to make them. Now with your recipe, I am making them for an international Christmas at my church. Thanks!!
David Posavad
December 21, 2017 at 3:00 PM (6 years ago)W0w! Thanks Jamie. I will be trying these cookies for sure this Christmas. It has
been a few years since I have had these cookies. I have a question about something
different though. Its a pineapple square, where the dough is made with sour cream.
I have seen them made with cherries as well. I would appreciate any help.
MERRY CHRISTMAS,& HAPPY NEW YEAR Thanks Dave
Susan Long
January 1, 2020 at 10:07 PM (4 years ago)That is the recipe if been looking for also it is even done with blueberries and peaches. It was a favorite my great aunt use to make. Was there any luck tracking this recipe down. I would love to have it. And my Grammy use to make at Easter a great thin bread I would love the recipe for it was almost like focaccia.
Thank you
Sue
Daryl Lozenski
December 22, 2017 at 9:12 PM (6 years ago)My brother turned me on to your site. My Mother passed , and I never got any of her recipes.
I hope your recipes taste as good as my Mom’s and my Baba’s
Hannah Lynch
May 13, 2018 at 6:03 PM (6 years ago)What type of oil do you use to fry??
Halyna
September 26, 2018 at 3:30 PM (6 years ago)I had a friend (rest her soul) who actually got awards for these. Though she never gave out her recipe, she did state that she put brandy or beer in her recipe. Any clue about how to add this…reducing a liquid?
Sharon
September 1, 2019 at 3:45 PM (5 years ago)My Baba made Khrustyky,in English we called them “Ears”.
No alcohol was used.
Melanie
November 9, 2019 at 7:37 PM (4 years ago)Thank you, I’ve been looking for this recipe since my Baba passed away. As little girl I would help her make these on the weekends.
I must say,I attempted to make these and after adding the 1st cup of flour the result was still very very loose and impossible to put on the parchment before adding the second cup of flour as your recipe states.
Instructions are not accurate.
Jean
December 14, 2019 at 12:35 PM (4 years ago)My recipe is similar to yours but the cookie is not crispy but a little more chewy. How can I make sure they are crispy?
Maya
December 17, 2019 at 7:41 AM (4 years ago)Instead of icing sugar, would powdered sugar work?
Shelley Prytula
January 3, 2020 at 2:18 PM (4 years ago)Thank so much for this Claudia!…I have been looking all over for these! Remember my baba making them when I was a kid
Erin
January 16, 2020 at 9:50 AM (4 years ago)My daughter needed to bring a traditional dessert to her class dessert potluck. She found your site and we tried this recipe last night. This isn’t something I remember my Baba making much but once I tried them, it brought back memories of her! Thank you for sharing.
Claudia's Cookbook
March 31, 2020 at 12:48 PM (4 years ago)You are so welcome! Hope they were a hit at the potluck 🙂
Allison
December 16, 2020 at 10:04 AM (3 years ago)“Khrustyky will keep in an airtight container for up to 3 days.” If you bury the airtight container in the backyard in the dead of night and tell no one!
Thank you for your recipe! I have made this each year with my kids for the last few years, and it’s now in our family cookbook. Baba’s recipe was never written down, so we really appreciate you posting yours here for posterity!
I may have been a very spoiled granddaughter, but Baba used to send me home with a shoebox full all to myself after we made them together. At least I think it was just for me! Now that I think of it, maybe I was meant to share?
Claudia's Cookbook
March 1, 2021 at 3:17 PM (3 years ago)Ha! So glad you enjoyed the recipe! Definitely not meant to share 😉
Isaac Joles
January 28, 2024 at 9:50 PM (3 months ago)Sounds wonderful thank God for women who can cook and bake this case fry.