Wednesday, March 18, 2015

Pishkey

I set out to make Kudrishkey for this post but instead the recipe produced something more like a Russian fry bread we call Pishkey. I will try once again in the future to get the Kudrishkey or Kudrey perfected. Kudrey are suppose to be flakey pastry that is more paper thin. This recipe is still easy to make and a nice treat similar to Rollkuchen.
I made a small batch using the following recipe.

  • 1-1/4 cups sifted flour
  • 1/4 teaspoon salt
  • 1/8 cup powdered sugar (frosting sugar)
  • 1 tablespoon soft butter
  • 1/2 tablespoon brandy
  • 2 eggs
  • vegetable oil for frying
  • powered sugar for dusting

  1. Sift flour, sugar and salt together.
  2. Cut in butter.
  3. Beat eggs and brandy together well.
  4. Add egg mixture to flour and mix well.
  5. Knead thoroughly.
  6. Divide into two portions keeping one portion covered while working on first portion.
  7. Roll out thin.
  8. Cut strips approx. 2 inches wide and 3 inches long.
  9. Make a slit in the middle of each strip, pulling one end through the slit. 
  10. Continue with second portion and following the same steps.
  11. Fry in hot vegetable oil turning until both sides are light brown.
  12. Drain on paper towels.
  13. Dust with powdered sugar. 
  14. Yield: 20 pishkey

I don't think I rolled the dough out thin enough but I also think I need to tweak the ingredients for these to be able to be called Kudrey. I'll try again in the future and I hope to get the paper thin flaky result I remember Kudrishkey to be. 

11 comments:

  1. They look so pretty Ellen! I've always wanted to try this twisted dough technique - Rollkuchen or Pishkey - all new to me but I think I would love it! The Amish version is a more doughnut type called Fetkucha (rolled out thicker with a slit in the middle) often made this time of year for eating with fresh maple syrup!

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  2. My grandmother made these! Unfortunately, she did not leave any written recipes. I'd love to try making them.

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  3. They look tasty, Ellen! Thank you for sharing the recipe!

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  4. Look delicious.......so pretty♥

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  5. I love it ! Delicious !!
    Greetings

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  6. they look so good, Ellen! I'm going to try them with my gf flour mix and see how they come out .... i'll let you know how they turn out !

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    1. OK.. I made them substituting my Julie's Flour (equal amount) and a pinch of xanthan gum and they turned out really nice! the dough handled very well... able to roll it out very thin and they tasted delicious. I didn't have any brandy so I added vanilla - 2 tsp.

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  7. Oh my goodness, they look delicious!

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  8. Soooooooo good make these at the lake ever year for the family they all love them disappear very fast.

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  9. My Mom (and I do now) made Rollkuchen and she would also make deep fried bread dough when she would make homemade bread. We'd eat those bread sticks with home canned cherries! I'm surprised we don't all have clogged arteries with all that wonderful German/Russian cooking! Never heard of Pishkey, we had Perishky though (we called it pie-by-the-yard!!).

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  10. My Polish Mother-In-Law made something very similar to these - they were called Kuschki's (not sure of correct spelling). She and her sisters made 100's of them to have at our wedding many years ago!

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