Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 cup unsalted butter, cold and cubed
- 2 large egg yolks
- 1/4 cup sour cream
- 1/4 cup dried apricots, chopped
- 1/4 cup shelled pistachios, chopped
- Vegetable oil, for frying
- Powdered sugar, for dusting
Special equipment needed:
- Rolling pin
- Pastry cutter or sharp knife
- Deep-fry thermometer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, sugar, salt, and baking powder.
2. Add cold butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate bowl, whisk together egg yolks and sour cream.
4. Add the egg mixture to the flour mixture and mix until a dough forms.
5. Knead the dough on a lightly floured surface for 1-2 minutes until it becomes smooth.
6. Roll the dough out into a thin sheet, about 1/8 inch thick.
7. Use a pastry cutter or sharp knife to cut the dough into long, thin strips, about 1/2 inch wide.
8. Heat vegetable oil in a deep skillet or pot to 350°F.
9. Fry the dough strips in batches until golden brown and crispy, about 1-2 minutes per side.
10. Use a slotted spoon to transfer the fried dough to a paper towel-lined plate to drain excess oil.
11. In a small bowl, mix together chopped apricots and pistachios.
12. Sprinkle the apricot-pistachio mixture over the fried dough strips.
13. Dust the khvorost with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20-25 pieces
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 3g
Cholesterol: 35mg
Sodium: 45mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugars: 5g
Protein: 2g
Substitutions for ingredients:
- You can use any dried fruit or nut of your choice instead of apricots and pistachios.
- You can use plain yogurt instead of sour cream.
Variations:
- You can add a pinch of cinnamon or cardamom to the dough for extra flavor.
- You can dip the khvorost in melted chocolate or caramel sauce for a decadent treat.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the flour mixture.
- Don't overwork the dough or it will become tough.
- Fry the khvorost in small batches to ensure even cooking.
- Dust the khvorost with powdered sugar right before serving to prevent it from getting soggy.
Storage instructions:
Store the khvorost in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the khvorost in a 350°F oven for 5-10 minutes until crispy.
Presentation ideas:
Arrange the khvorost on a platter and sprinkle with powdered sugar and chopped pistachios for a beautiful presentation.
Garnishes:
Chopped pistachios and powdered sugar
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
Food safety advice:
- Use caution when frying the khvorost and make sure the oil is at the correct temperature to prevent splatters and burns.
- Always use a deep-fry thermometer to monitor the oil temperature.
Food history:
Khvorost is a traditional Russian pastry that is typically served during the holiday season. It is made from a simple dough that is fried until crispy and then dusted with powdered sugar.
Flavor profiles:
The khvorost has a crispy texture and a slightly sweet flavor. The addition of apricots and pistachios adds a fruity and nutty taste to the pastry.
Serving suggestions:
Serve the khvorost as a dessert or snack with a cup of hot tea or coffee.
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Region: Russian