Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/4 cup sour cream
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/4 cup chopped dates
- 1/4 cup chopped cashews
- Vegetable oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Deep-fry thermometer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter to the bowl and use a pastry cutter or knife to cut it into the flour mixture until it resembles coarse crumbs.
3. In a separate bowl, whisk together the sour cream, egg yolk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Knead the dough on a floured surface for a few minutes until it is smooth and elastic.
6. Roll out the dough to a thickness of about 1/8 inch.
7. Use a knife or pastry cutter to cut the dough into strips about 1 inch wide and 4 inches long.
8. Cut a small slit in the center of each strip and pull one end through the slit to create a knot.
9. Heat vegetable oil in a deep skillet or pot to 350°F.
10. Fry the knots in batches until they are golden brown, about 1-2 minutes per side.
11. Use a slotted spoon to transfer the fried knots to a paper towel-lined plate to drain excess oil.
12. In a small bowl, mix together the chopped dates and cashews.
13. Sprinkle the date and cashew mixture over the fried knots while they are still warm.
14. Dust the khvorost with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 knots
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 13g
Protein: 2g
Sugar: 5g
Sodium: 40mg
Substitutions for ingredients:
- You can use any type of nut in place of cashews, such as almonds or pecans.
- You can use dried cranberries or raisins in place of dates.
Variations:
- Instead of dusting with powdered sugar, you can drizzle the khvorost with honey or chocolate sauce.
- You can add cinnamon or cardamom to the dough for extra flavor.
Tips and tricks:
- Make sure the butter is cold when you add it to the flour mixture, as this will help create a flaky texture.
- Don't overwork the dough, or it will become tough.
- Be careful not to overcrowd the skillet or pot when frying the knots, as this can cause the oil temperature to drop and result in greasy khvorost.
Storage instructions:
- Store leftover khvorost in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat khvorost, place them in a 350°F oven for a few minutes until they are warm and crispy.
Presentation ideas:
- Arrange the khvorost on a platter and sprinkle with powdered sugar and chopped nuts.
- Serve with a side of whipped cream or ice cream.
Garnishes:
- Chopped nuts
- Powdered sugar
- Honey
- Chocolate sauce
Pairings:
- Hot tea or coffee
- Fruit salad
Suggested side dishes:
- None needed, as khvorost is a sweet treat on its own.
Troubleshooting advice:
- If the dough is too dry, add a little more sour cream.
- If the dough is too sticky, add a little more flour.
- If the khvorost are not crispy, make sure the oil temperature is hot enough and that you are not overcrowding the skillet or pot.
Food safety advice:
- Be careful when working with hot oil, as it can cause burns.
- Make sure the khvorost are cooked all the way through before serving.
Food history:
- Khvorost is a traditional Russian pastry that is typically served during the holiday season.
Flavor profiles:
- Sweet, nutty, and crispy.
Serving suggestions:
- Serve khvorost as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Nutty, Savory, Caramelized