Classic crispy khvorost is the familiar "Soviet" version of the festive fried pastry that looks exactly as many people remember it and tastes no different. Classic crispy khvorost suits tea time, holiday tables, New Year gatherings, and any moment when a light, crisp sweet is more appealing than a rich dessert.
This version works because the dough is made from only two main ingredients: flour and eggs. Flour gives classic crispy khvorost its structure, eggs help the dough stay elastic enough to roll very thinly, and the final dusting of icing sugar gives classic crispy khvorost the traditional finish that the recipe insists on.
The key point while cooking is to knead until the dough becomes firm, elastic, and no longer sticks to your hands, then let the dough rest for 30 minutes before rolling. The dough for classic crispy khvorost should be rolled into a sheet 1 mm thick, because that thinness is what helps classic crispy khvorost fry quickly and turn crisp rather than heavy.
The shaping matters if the goal is the classic look. The recipe notes that other shapes are possible, but classic crispy khvorost is traditionally folded by making a lengthwise cut in the centre and turning one end through the slit so that two spirals form, which gives classic crispy khvorost the characteristic twisted appearance.
The frying stage needs attention because classic crispy khvorost should be fried in batches in boiling oil only until golden. Classic crispy khvorost is ready when the pieces take on a golden colour, and the cooked pieces should be transferred to a napkin straight away so the excess oil can be absorbed before serving.
Serve classic crispy khvorost dusted with icing sugar, exactly as the recipe recommends at the end. Classic crispy khvorost is best eaten fresh, when the outside stays especially crisp, but classic crispy khvorost can also be kept at room temperature for up to 4 to 5 days in an open bowl or a paper bag.
Storage affects the texture more than anything else. Classic crispy khvorost should not be covered tightly, because condensation softens classic crispy khvorost faster than air does, and ready-made classic crispy khvorost is not worth freezing after frying because thawed classic crispy khvorost becomes soft.
Questions about this recipe
How long does it take to make khvorost?
Active cooking time for classic crispy khvorost is 35 minutes, and total time is 1 hour 5 minutes. Total time for classic crispy khvorost includes the 30-minute rest before rolling the dough.
How many calories are in khvorost?
Classic crispy khvorost has about 370 to 400 kcal per 100 g according to the source notes. Classic crispy khvorost is a high-calorie dessert because it is deep-fried.
Can I replace the eggs in khvorost dough?
Eggs in khvorost dough can be replaced with 2 to 3 tablespoons of cold water or milk. Khvorost dough made that way will be a little less elastic, but the finished khvorost should still turn out crisp.
Can I freeze khvorost?
Ready-made classic crispy khvorost is not worth freezing, because classic crispy khvorost softens after thawing. It is better to freeze the rolled, uncooked pieces and fry the khvorost straight from the freezer.
How should I store khvorost and how long does it keep?
Classic crispy khvorost keeps at room temperature for up to 4 to 5 days in an open bowl or a paper bag. Classic crispy khvorost should not be covered tightly, because condensation makes classic crispy khvorost lose its crispness quickly.
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