Krustai, also called Zagarėliai in Lithuanian (known as Chrusciki in Polish…and sometimes called Angel Wings), are basically strips of fried dough, sprinkled with powdered sugar. What makes them different than your basic funnel cake is that the recipe uses egg yolks to make the batter richer. They’re simple and absolutely delicious, especially if they’re served with homemade applesauce, the way my mom used to serve them to my daughter. (The recipe for that is at the bottom of this blog.)
The traditional recipe my mom and grandmother used for years featured vegetable shortening–good old Crisco–so I still use that, considering how rarely I make them. (It’s the only time I still use it!) But you can also fry them with the oil of your choice.
This recipe can be made gluten-free if you use your favorite one-to-one gluten-free flour. (I like King Arthur.) The dough has less elasticity (as all GF dough does) and they’re crumblier than regular Krustai after frying, but the taste is still delicious!
1 cup powdered sugar
1 tablespoon cinnamon
a pinch of salt
8 egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
4 tablespoons sour cream
vegetable shortening (the 3 lb. can)
Combine the powdered sugar, cinnamon and salt in a bowl. Set it aside.
In a mixing bowl, combine the egg yolks, sugar and vanilla and mix until combined. Slowly add about 1 1/2 cups of the flour, then add the sour cream. Add flour again, a 1/2 cup at a time, mixing until the dough forms. (You may need more or less than the 3 cups listed.) The dough should be soft, but not too sticky.
Move the dough to a clean work surface, dusting it with flour. Knead the dough a bit, adding flour to prevent it from getting too sticky. Cut the dough into several pieces to make it easier to work with.
The original recipe said to roll the dough out to about 1/8″ thick, and I have a rolling pin that can be set in increments. I found that 1/8″ of an inch, although absolutely delicious, was thicker than my mom’s recipe. So it’s up to you if you want to go thinner with the dough.
Once you’ve rolled the dough out into a sheet, cut it into 4-inch long, 1-inch wide pieces with a sharp knife or a pastry wheel. (I used a pizza cutter.) Traditionally, you make a slit in the center of each strip, and slip one end of the dough through the slit to get the desired “angel wing” form. I made a few of them that way, and then decided to leave the rest of them the way they are. (The gluten-free dough has much less elasticity than wheat dough.) Again, up to you.
Re-roll any unused dough scraps and add them to the next batch of dough.
In a sturdy pot, melt about 2/3’s of the can of vegetable shortening. Most vegetable shortening has a smoke point of about 360°, so I don’t let it get past 350°. Keep an eye on it, and use a thermometer! You don’t want the shortening to burn.
Once the shortening reaches about 325°, drop one piece of dough in the oil to see how it’s frying. If it immediately rises to the surface and sizzles, the fat is ready for frying.
I use 2 forks to flip the pastry once it gets golden brown on one side. Once the oil temperature is right, the frying process goes quickly so keep an eye on your Krustai and don’t let them burn!
I like to place the fried Krustai on a metal rack for a few minutes to drain the oil, before transferring them over to a plate.
Once they’ve had a moment to drip off excess oil and to cool a bit, dust the Krustai with the cinnamon sugar.
The Krustai are delicious just like this, but serving them with applesauce is a special treat. My daughter was lucky enough to get to know her grandmother, and one of the last things my mom ever cooked for her was Krustai with homemade applesauce. Her recipe was simple…
6 to 8 organic apples, different varieties
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 cup water
My mom always used a variety of apples. Some cook down more rapidly, other stay chunky. Others are sweet. Others, like Granny Smiths, are tart. Whatever the choices, use organic apples to avoid pesticides. (Apples are some of the most heavily sprayed fruits you can buy.)
Peel and core the apples, cutting them into 1/2″ cubes. Combine them with the other ingredients in a large saucepan, and put it over medium heat.
Cook the apples down to the consistency you like. (I like it chunky.) You might need to add a little more water. Store the applesauce in a sealed mason jar in the fridge.
Live the Live ™ 