Ukrainian Fried Pastry Twists (Verhuny)
Верхуни VerhunySay it: ver-HOO-nee
Verhuny are traditional Ukrainian crisp, knotted pastry twists that are deep-fried until golden and dusted generously with powdered sugar. These delicate, lightly sweetened treats are a festive favorite, commonly prepared for Christmas Eve, weddings, and other celebrations across Ukraine. With a tender, almost melt-in-the-mouth interior and a satisfying crunch, they are simple yet special, evoking memories of family kitchens filled with the aroma of frying dough.
Ukrainian Fried Pastry Twists (Verhuny)
Верхуни, Verhuny
Pronounced ver-HOO-nee
- Serves
- 6
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a large mixing bowl, whisk together the eggs, granulated sugar, melted butter, sour cream, vanilla extract, and salt until smooth and well combined.
Sift the flour, baking powder, and a pinch of additional salt into the wet ingredients. Stir until a soft, slightly sticky dough forms.
Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes until it becomes smooth and pliable. Cover with a clean kitchen towel and let rest for 15 minutes.
Divide the dough into two equal portions. Roll each portion into a thin rectangle about ⅛ inch (3 mm) thick.
Using a sharp knife or pizza cutter, cut the dough into strips about 1 inch (2.5 cm) wide and 6 inches (15 cm) long. Make a 2-inch (5 cm) slit in the center of each strip, then pull one end through the slit to form a loose knot or twist.
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). The oil should be deep enough to fully submerge the pastries.
Fry the twists in small batches, 4–5 at a time, for 1–2 minutes per side until they are golden brown and crisp. Do not overcrowd the pot.
Remove with a slotted spoon and drain on a wire rack lined with paper towels.
While still warm, generously dust the verhuny with powdered sugar on both sides. Serve once cooled.
Regional variants
Some Ukrainian families add a splash of rum or brandy to the dough for extra flavor and tenderness. In certain regions, the pastries may be finished with a light honey glaze instead of powdered sugar.
Cook's notes
- Keep the dough thin; thicker pieces will be chewy rather than crisp.
- Maintain a steady oil temperature of 350°F (175°C) to ensure even frying without absorbing excess oil.
- These are best eaten the day they are made, but can be stored in an airtight container for up to 2 days.
Serve with
Hot tea, coffee, or a glass of milk. Often served alongside other Christmas Eve sweets.
Make ahead and storage
Best fresh. Store cooled pastries in an airtight container at room temperature for up to 2 days; refresh with a light dusting of powdered sugar before serving.
