Farfelletti Dolce

I can almost get by merely writing; "Fried Cookies", what more does anyone really need to know beyond that. Fried cookies pretty much tells us that these are delicious, addictive and yes got to have them right now! I grew up with these during the holidays even on my mother's side of the family they did a Polish version called;" Krusciki or Chrusciki they always were divided on the spelling so I am not sure which is actually correct.

The best way to describe these cookies to all of you would be those fried waffles that you would find at an amusement park or carnival. These cookies are crispy, a little greasy (in a good way) and pleasantly sweet without going overboard.

Italian Fried Cookies

6 eggs
3 tbsp. granulated sugar
3 c. flour
1/2 tsp. orange extract
Frying oil
1 tsp. almond extract
1/2 c. confectioners sugar
1/4 tsp. salt
2 tbsp. butter, softened

Cut the butter into the flour as though you were making pie pastry or biscuits. In a separate medium-size bowl, beat together the eggs, sugar, extracts, and salt. Combine all and knead until you have a smooth ball. If the dough is too sticky, gradually add in a little flour.

Divide the dough into 4 or 5 sections and work with a small bit at a time, leaving the remainder covered. Roll each piece out on a lightly floured board to 1/4 inch thickness. Cut with a wavy edged pastry cutter into 6 inch by 1 inch strips. Tie each one into a bow shaped loose knot.

Deep-fry bows until lightly golden brown, drain on paper towels. Sprinkle well with confectioner's sugar.

My Little Polish Dumpling

I have had a great many requests lately for some traditional polish recipes. The recipe that seems to be at the top of everyone’s list is pierogi, which is just fine with me as it is one of my all time favorite polish dishes. As luck would have it I am fortunate enough to have an old recipe that has been passed from one kitchen to another for generations, each mouthful brings back joyous memories.

Polish Pierogi

Dough:
4 cups of flour, sifted
1 egg
1/2 tsp. salt
1 cup of milk or water

Sauerkraut Filling:
1 lg. can of sauerkraut
1 med. onion, diced
4 slices bacon or salt pork, diced

Potato and farmer cheese filling:
5 or 6 med. potatoes
1/2 stick butter
1 med. onion, diced
1 - 1 1/2 lbs. of farmer’s cheese (may use other cheese) but farmer’s cheese is more traditional.

Dough: Mix egg, salt and milk or water gradually adding flour while stirring to form stiff dough. Turn onto floured board and knead as for bread. Roll dough into ball, place into plastic bag in refrigerator to chill while filling is being prepared.

Fillings:

Sauerkraut: Place sauerkraut in pan, cover with water and bring to a boil. Simmer for 5 minutes, drain, rinse and squeeze out all the water. Place sauerkraut, onion and bacon or salt pork in a frying pan. Fry until browned adding a little oil if bacon is lean, set aside to cool.

Potato and Farmer's Cheese Filling: Prepare potatoes as for mashed potatoes. In separate pan while potatoes cook sauté onion with butter until tender. To prepared potatoes stir in onion mixture and farmers cheese, blend well.
Roll dough 1/2 at a time on floured board. Cut into circles with a glass or doughnut cutter. Roll each circle again maintaining circle shape to approximately 1/2 its size again. Place filling in each circle enough so that it can be folded in half without overflowing. Travel around edge on both sides with a fork or use your fingers to crimp and seal. Drop into simmering water until each pierogi floats. Place in refrigerator or container in freezer until ready to serve.

Serving Suggestions: Pierogies may be boiled or lightly fried in butter and topped with your choice of caramelized onions, cut up kielbasa, crumbled bacon. Cabbage and or beets make a wonderful side dish.
Some people even enjoy them with a splash of vinegar!

Photo/agata/flickr