Crimean Khvorost - Like Beach-Style Baklava

I've finally found the recipe - I've never come this close to it before. Crispy khvorost in honey syrup, very similar to Crimean beach-style baklava: it turned out simply irresistible. Huge thanks to cook Sveta from my favorite recipe site for sharing it!

Crimean Khvorost

Crispy, flaky khvorost made from thin dough with vodka and sour cream, fried in oil and drizzled with honey syrup - very similar to Crimean beach-style baklava.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Cookies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Dough

• 200 g flour plus a little for dusting
• 1 egg
• 1 tbsp sugar
• 0.025 tsp salt literally a pinch
• 1 g baking soda
• 30 ml vodka
• 1 tbsp sour cream

For brushing the sheets

• 40 g butter room temperature, melted

Syrup

• 100 ml water
• 2 tbsp sugar
• 2 tbsp honey

For frying

• 300 ml vegetable oil

Method

 

1. Mix the dry ingredients in a bowl: flour, salt, sugar, and baking soda. Make a well in the center, crack in the egg, add the sour cream, and pour in the vodka.
2. Mash the mixture with a fork, then turn it out onto the counter and knead into a ball. The dough is pliable and easy to work with; add a little flour if needed. Let the ball rest on the counter for 10 minutes.
3. Divide the dough into pieces (I used four). Roll each piece out very thin and brush the top with melted butter.
4. Stack the sheets in pairs on top of each other and roll them up loosely - the roll shouldn't be tight. Cut into pieces at about a 30-degree angle and unroll them slightly.
5. Fry the khvorost on both sides in hot vegetable oil. Place them on a plate lined with parchment to drain the excess oil.
6. Make the syrup: bring the water and sugar to a boil, remove from heat, stir in the honey, and mix well.
7. Generously drizzle the khvorost with syrup, sprinkle with nuts if you like, and let the pieces dry a little. Enjoy!
   

Notes

Roll the log loosely - loose coils open into crisp, flaky layers when fried.

Tips

• Don't press the roll: it should stay loose, not tight - that way the layers open up while frying and the khvorost comes out flaky, like baklava.
• Drain the excess oil by placing the fried khvorost on a plate lined with parchment.
• Once drizzled with syrup, the khvorost can be sprinkled with nuts - let the pieces dry a little before serving.