Crispy Fried “Twig” Pastries
These are traditional crisp fried pastries made from a very simple egg-and-sour-cream dough. The dough is rolled thin, cut and shaped into the characteristic twisted žagariņi (twigs) fried until golden, and finished with powdered sugar.
Ingredients
Method
- Add the eggs, granulated sugar, and vanilla to a mixing bowl. Beat until well combined and slightly lightened.
- Stir in the sour cream.
- Gradually add all-purpose flour and a small amount of baking soda, mixing until a soft dough forms that can be rolled out. Avoid adding more flour than necessary.
- Transfer the dough to a lightly floured work surface and roll it out thinly.
- Cut the rolled dough into strips or small elongated pieces.
- Shape the pieces into traditional žagariņi. A classic method is to cut a short slit through the center of each piece and pull one end through the opening to create a twisted shape.
- Heat frying oil or fat in a deep, heavy-bottomed pan to approximately 175–180°C / 350–355°F.
- Fry the pastries in small batches until puffed and golden brown, turning as necessary so they cook evenly.
- Remove with a slotted spoon and drain on paper towels or a wire rack.
- While still slightly warm, dust generously with powdered sugar.
- Allow to cool and serve.
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