Mother use to make an German pastry around Easter every year. It was, and pardon the German spelling, Swizeshorn or in English, Pig's Ear.

The pastry was rolled out and cut in to strips. Then you would tucked the ends through a slit in the middle. Hard to describe but I can do it. They looked like 2 pigs ears. That's how they got their name. Cover with powder suger when cool. Great treat but lost the recipe.

Can anyone help. I promise to put in the safe.

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04-21-05, 11:56 AM
Tree
OMG! My Mom used to make those! Deep fried, right??? Drats! I wish I had the recipe, but I don't. That's AMAZING! I haven't had those for sooooo many years. I'm gonna have a look around! They were very tasty and very light.

04-21-05, 12:05 PM
Tree
WOW! Take a look HERE.

Khrustyky (Ukranian pastry)
2 eggs
3 egg yolks
2 tablespoons sugar
1 tablespoon rich cream
2 tablespoons rum or brandy (I've used 1 tsp of rum flavouring in the past)
1 cup sifted flour, plus
2 tablespoons sifted flour
1/2 teaspoon salt
oil (for deep frying)

# Beat the eggs and egg yolks together until light in colour.
# Beat in sugar, cream, salt, rum or brandy (or extract).
# Stir in the flour.
# This dough should be soft.
# Cover and let rest for 10 minutes.
# Roll out small amounts of dough at a time, with LOTS of flour on your rolling surface, put flour on top of the dough and on your rolling pin.
# (this dough is very sticky otherwise).
# Roll to 1/8 inch or thinner.
# Keep the un-used dough covered to prevent drying out.
# Cut the dough into long strips, about 1 1/4 inches wide.
# Then further cut the strips into 2 1/2 or 3 inch segments, diagonally (they will look like 2 1/2 inch long and 1 1/4 inch wide diamonds.) Make a slit in the center (about 1/2 inch long in the middle, lengthwise...) Grasp the bottom tail of the Khrustyky, put it through the slit in the middle, and pull it gently back down to the bottom.
# (this will form a twist in the dough) continue to do this to each piece of dough.
# (I roll out a small portion, cut and form my Khrustyky, and set them on a plate. Once my small bit of dough that I've rolled out is all used up, I fry these in the deep fryer before moving on to another piece of dough to roll and cut).
# Deep fry a few at a time (I'm comfortable doing 7 at a time), in oil at 375 F until light brown.
# These puff up as you fry them, making a delectible treat.
# Drain on paper towels.
# Sprinkle confectioner's sugar over the drained Khrustyky.

04-21-05, 01:15 PM
Walks On Water
I think I'm in love. Tree that sounds like it. Now to see if Mrs. WoW and I can make them.

Real light if you use the right oil for frying. Mom used Crisco in a deep cast iron pan.

I would do the "Tying" and tasting. Had make sure the were OK. Boy, does that bring back memories.

Thanks alot. We will have to get together sometime and finish off a batch.

Here I thought they were German. So what does "Khrustyky" translate to?

04-21-05, 02:37 PM
Tree
Yes, I'm gonna have to make some too! They DO bring back memories! I don't know what the origin of the name is, but I know we pronounced them (phonetically) "hroosh-chil-kee" I forgot what they were called, but when I found that site, it all came back to me! Smile

07-01-05, 07:09 AM
Ca33
I ALWAYS have these things at Canada's Wonderland or any amusement park. They are absoultely delicious! Except, they wouldn't call them "pigs ear" they would call them an "elephant ear". And it would be nice and round and as big as a large dinner plate. And Elephant ears were cooked the exact same way. mmm they are so good with icing sugar and some fruit on top. I recommend everyone try one of these things! Big Grin
Ca33

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