Crispy Vodka Pastry Twists
Quick, simple and wonderfully crisp! These thin vodka pastry twists require only a few inexpensive ingredients, yet make a generous batch in about 30 minutes. Serve them with confectioners’ sugar or melted chocolate.
Updated : 07 September, 2026
Easy
About 45 min.
Ingredients
Dough
1 cup
Wheat flour
1 tablespoon
Vodka
2
Eggs
to taste
Salt
Frying
500 milliliters
Vegetable oil
Sprinkle
3 tablespoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The recipe can be halved and made with 1 egg, but even a small amount of dough will produce a generous batch. Sift the flour in advance. Use refined, flavorless vegetable oil for frying.
Step 2
Crack the egg into a bowl and add the salt. Mix briefly with a fork just until combined. Pour in the vodka and mix again. It helps make the fried pastries light and crisp; the alcohol evaporates during frying.
Step 3
Gradually add the flour to the egg mixture. Begin mixing with a fork. Once the dough becomes thick, transfer it to a lightly floured work surface.
Step 4
Knead the dough until smooth and uniform. Shape it into a ball, cover with an inverted bowl and leave to rest for 10 minutes. Resting makes the dough more elastic and easier to roll.
Step 5
Divide the dough into 4 pieces. Smaller portions will be easier to handle. On a lightly floured surface, roll each piece into a very thin sheet no more than 1/16 inch thick.
Step 6
Cut the rolled dough into long strips, then divide the strips into smaller pieces. Keep in mind that they will expand considerably during frying. Make a slit in the center of each piece. Pull one end through the slit to create a twisted shape. Repeat with all the dough.
Step 7
Place a deep, heavy-bottomed saucepan suitable for deep-frying over high heat. A narrow pan with tall sides will require less oil. Pour in the vegetable oil and heat it thoroughly. To test it, dip the end of a wooden spoon or skewer into the oil. If small bubbles form around it, the oil is ready.
Step 8
Carefully place a few dough pieces into the hot oil. Do not add too many at once, as they expand quickly and need enough room to float freely.
Step 9
Reduce the heat to medium. Fry the pastry twists, turning them occasionally with a fork or tongs, until evenly golden on all sides.
Step 10
Remove the cooked pastries with a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil. Continue frying the remaining pieces in batches.
Step 11
Transfer each finished batch to a serving bowl and dust immediately with confectioners’ sugar.
Step 12
Serve the pastry twists while still fresh and crisp. If desired, add extra confectioners’ sugar or drizzle them with melted chocolate.
Author note
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