Ukrainian fried pastries with black cardamom (Verhuny) from Mamushka: Recipes from Ukraine & Beyond (page 216) by Olia Hercules

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Notes about this recipe

  • Hansyhobs on March 28, 2022

    Art for Ukraine event - an interesting dough to work with, soft and sticky. No directions about needing to chill. Great result though

  • AlineLorieri on February 27, 2021

    The recipe says to roll the dough as thin as you can, which in my opinion wasn't good. Not only is it much harder to shape, but it turns too crispy and crumbly when fried. I Divided the dough in half, and rolled each half big enough to make 20 4x4cm squares. that thickness was perfect! They puff up slightly and have some moisture inside which made them way more succulent.I'd also suggest to youtube the name of the biscuit to learn about the shaping as the explanation is very vague. Overall they are delicious and I will be making this again!

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