Khrustyky Pastry (Hvorost)

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• I have been making these for many years. I found a easier way to make them thin, I roll dough in rectangle loosely, cut strips and then pass them through a pasta machine. Save so much time and muscles and more even thickness.

• I grew eating these, my mother or grandmother would make them by the case load. The only difference in my " family recipe" is that my mother and my grandmother would have never used Kefir in any receipe, it wasn't something they had at "home". They did however use sourcream with a little milk added to it. Fresh out of the fryer just sugared or much later well cooled, they were a great munchie usualy at Christmas and Easter.

• Hello Julia,
  I am a Czech woman and when searching for a celery root salad recipe I've found your very nice and inspiring website :)
  Regarding your Khrustyky Pastry recipe I can say that Hungarians make very similar pastry named Csöröge fánk (i.e. rattle donut), for snaps try Google. In Poland you can take a taste of Faworki also named Chrusty. Faworki is the name of French origin (from faveur, that means a bow). In my country we are used to prepare a bit different pastry, see here: http://www.nejrecept.cz/recept/pivni-bozi-milosti-r1120 The dough is prepared with beer but I know another dough that is prepared with sour cream and white wine. It is our carnival sweet treat. As Levko says above, it must be Slavic recipe, maybe adopted from France.

• My mum makes them for me.
  I have made them with here.
  I am Ukrainian by decent and I call then khrust but I found they are called
  Ukrainian Khrusty/Verhuny - Crispy Twigs or Angel Wings and have seen them referred to as Bow Ties.
  I have seen them made by Greeks as well.
  I like the name Khrust.
  As it is a sweet dough it would be more likely to be Slavic than Mediterranean I would think in origin as Slavic people live in cold conditions and are preservative experts with sugar and salt. Most of the Greek desserts are also not ornate in appearance. A bow tie is considered ornate.

• Hello,
  I am a an English woman living in Canada since 1967 and my Mother-in-Law who is Ukranian called Khrustyky (for my sake l think) "Sweet Nothings" of course now l do all of the traditional dishes and even speak the language somewhat

• How much does this recipe yield?

  • Whole batch yielded by this recipe is pictured on the first photo of the recipe. I don't remember exact amount of cookies, but it will also depend on the size you cut the dough pieces into.

    • Thank you for the reply.

• Hello, my half-romanian half-russian mother made those pastry for me when I was a child; in romanian they are called "fleoncuri", at least in her village, which refers to their shape resembling the bow of a ribbon. I also heard people calling them "pişcoturi" whic means something similar to "pastry".
  I like your site very much:)

  • Thank you!

• My Baba was old ukrainian lady who loved to cook all the time. Baba didn't have a recipe book it was always in her head. She made these for us kids all the time and she knew the ukrainian name but for us she called them (nothings) they were always soooo good when she made them. She even made them for the great grand-children and they always ask why we can't make them.Since her passing, us cousins have been trying to find the recipe. I sure hope this is it, I will let you know how they turn out. Thank you for helping out.

  • Thanks :)

• From what I remember all English speaking people I knew called these deep fried treats "nothings" because they were so light and airy.

• I grew up calling this delicouos pasty - 'Nothings"