Hvorost (хворост) are a traditional sweet, crispy pastry that are a light, delicate and delightful treat. Deep fried to a golden perfection and sprinkled with icing sugar. These Hvorost are twisted into the shape of roses called Rozantsi (Розанцы).

The Russian dessert, Hvorost (хворост) means "brushwood", which is what the dessert resembles, little twigs of crisp pastry. These of course are shaped into round circles. Across different cultures in Europe, variations of this dessert are known as Khrustyky, Angel Wings, Crostoli, Faworki, Raderkuchen, and more.

Why You'll Love This Recipe

Texture - crispy and light, with a lovely crunch in each bite
Rustic Elegance - all you need is a few basic ingredients to make this dessert to enjoy everyday or to serve at a celebration
Easy - this is easier to make than you think! If you're new to baking or an expert, anyone can make this sweet pastry.

Ingredients

Flour - all purpose flour works great
Egg Yolks - from 2 eggs
1 whole egg
Vodka - you're not really surprised are you?
White Sugar
Whipping Cream - or heavy cream
pinch of Salt
Oil for frying
Icing Sugar - or powdered sugar

How to Make Hvorost (хворост)

Make Dough - in a large bowl, mix the flour and egg yolks and egg together. Add the vodka, sugar salt and whipping cream.
Knead and Rest - turn the dough onto a lightly floured surface and knead the dough for a few minutes. Shape into a ball. Dough will feel hard and dense. Cover with a bowl and allow to rest for 30 minutes.
Roll Dough - roll the dough into a thin and long piece on a floured surface. For best result, dough should be 1 mm thick. Maximum thickness is 1/16" (2 mm) thick. If using a pasta roller, roll as thinnest setting (the thinner the better).
Cut into Strips - cut the thin dough into 1" (3cm) wide strips. The length of the strips will determine on the size of your Rozantsi. As pictured, 1 ½ feet (45cm) long strips.
Make Roses - hold the end of a dough strip between 2 fingers. Carefully roll it around 2 fingers, then keep wrapping tightly around 3 fingers -and around 4 fingers. Put the end of the strip into the middle of the circle or pinch to the edge to hold. As you wrap, also slightly twist the dough.
Heat Oil and Fry - Heat oil in a deep pan. Fry roses in small batches for 1-2 minutes per side. When the rose is cooked golden brown, flip over to cook other side. The Rozantsi will cook very quickly.
Remove and Drain - carefully remove with a slotted spoon and place onto a paper towel lined plate to allow the oil to drip off.
Dust with Icing Sugar - when slightly cooled, generously dust with icing sugar using a fine mesh strainer.

Hvorost Alternatives

Fork Method -using a fork or wooden spoon, pierce the end of the strip of dough, and wind and twist around fork. Holding the fork, lower the dough into the oil until the rose shape cooks as above.
Hvorost Wings - cut the dough strips into 4" (10cm) long strips. Make a small slit in the center of each strip and pull one end through to create a bow-like shape.
Hvorost Rectangles - cut dough strips into rectangles or diamonds.
Round Puffy Hvorost - roll out the dough thinly and cut 3 circles of dough, each smaller than each other. Put them one on top of each other (largest to smallest), pressing the middle of the circle to bind them together. Make 4-5 slits from the centre outwards. When it cooks in the oil, it will form a round puffy shape.

Serving Variations

Chocolate Drizzle - melt white chocolate and drizzle over the Rozantsi. Using Ruby Chocolate (pink chocolate) looks incredible on the roses when serving
Cinnamon Sugar - sprinkle with cinnamon sugar, perfect when serving in Autumn
Citrus - add a hint to citrus by mixing lemon zest or orange zest into the dough
Vanilla - add ½ teaspoon vanilla into the dough for a gentle vanilla flavor

Recipe Tips and FAQs

Consistent Heat - maintain temperature of the oil when frying. Ensure you fry in small batches, only a few at a time for best result
Pastry Cutting Wheel - for fancier edges, cut using a pastry cutting wheel for pretty edges
Consistent Width - when cutting strips, try to keep the entire strip the same width, leaving them uniform and beautiful when serving
Control Rose Sizes - you can control how big and tightly wound you want to make the Rozantsi, which impacts size. Experiment and you'll get the hang of it as you cook them, it's very forgiving.
Re-Crisp - as Hvorost loses crispiness over time, make them crispy by placing in a warm oven 250°F (120°C) for a few minutes until they are crispier.

Can I Use a Deep Fryer?

Yes. You can use anything that ensures the oil is deep enough to submerge the pastry. Be careful not to overcrowd when frying.

Can I Make the Dough Ahead of Time?

Yes. Prepare the dough in advance and keep refrigerated up to 24 hours. Bring to room temperature before rolling and frying.

Storage

Once cooled, store in an airtight container. Place a paper towel or parchment paper between layers to prevent sticking. Best enjoyed within 1 week of making.

Tasty Dessert Recipes You'll Love

Perfect for large gatherings and celebrations, it seems like there was always a relative bringing a plate of Hvorost. Light and flaky, sweet and crunchy, perfect with a cup of tea and absolutely worth the effort. Bon Appetit! Приятного аппетита!

Hvorost (хворост)

Hvorost just like babushka made... This rose-shaped, sweet, crispy, deep fried pastry dessert has many variations - also known as Angel Wings, Crostoli, Faworki, Raderkuchen, Chrusciki. Perfect for large gatherings and celebrations. Light and flaky, sweet and crunchy, perfect with a cup of tea and absolutely worth the effort.

5 from 1 vote

Print Recipe Pin Recipe Rate Recipe

Cook Time: 1

Total Time: 1

Course: Dessert

Cuisine: Russian

Keyword: Hvorost, khrustyky, хворост

Ingredients

1 ½ cups flour
2 egg yolks
1 egg
1 tablespoon vodka or white rum
1 teaspoon white sugar
3 tablespoons whipping cream (heavy cream)
pinch of salt
34 oz (1 litre) vegetable oil for frying

Instructions

Make Dough - in a large bowl, mix the flour and egg yolks and egg together. Add the vodka, sugar salt and whipping cream.
Knead and Rest - turn the dough onto a lightly floured surface and knead the dough for a few minutes. Shape into a ball. Dough will feel hard and dense. Cover with a bowl and allow to rest for 30 minutes.
Roll Dough - roll the dough into a thin and long piece on a floured surface. For best result, dough should be 1 mm thick. Maximum thickness is 1/16" (2 mm) thick. If using a pasta roller, roll as thinnest setting (the thinner the better).
Cut into Strips - cut the thin dough into 1" (3cm) wide strips. The length of the strips will determine on the size of your Rozantsi. As pictured, 1 ½ feet (45cm) long strips.
Make Rozantsi - hold the end of a dough strip between 2 fingers. Carefully roll it around 2 fingers, then keep wrapping tightly around 3 fingers -and around 4 fingers. Put the end of the strip into the middle of the circle or pinch to the edge to hold. As you wrap, also slightly twist the dough.
Heat Oil and Fry - Heat oil in a deep pan. Fry Hvorost Roses in small batches for 1-2 minutes per side. When the rose is cooked golden brown, flip over to cook other side. The Rozantsi will cook very quickly.
Remove and Drain - carefully remove with a slotted spoon and place onto a paper towel lined plate to allow the oil to drip off.
Dust with Icing Sugar - when Hvorost are slightly cooled, generously dust with icing sugar using a fine mesh strainer.