Меню

Home / Recipes / Pastries / Verguny

Verguny

Type: Pastries
Servings: 8
Ready in: 1 hour
Calories: High
Verguny is a traditional Ukrainian delicacy. It is a confectionery from batter fried in high quantity of vegetable oil and covered with icing sugar.
Cognac, rum or vodka are often added to verguny's batter, in order to make them piquant. If you roll out the paste very thin, verguny will be crispy, if you make it thicker, they will come out soft like rolls.
While verguny are traditionally considered to be a desert, they may be not only sweet, but salty as well. Both are regularly served with sour cream.

Ingredients

Egg 2 pieces
Flour 150 g
Powdered sugar 50 g
Vegetable oil 100 g

 

Stages of cooking

1
Whip the eggs.
2
Add the flour.
3
Knead the stiff pastry.
4
Roll the pastry out; it should be 1 mm thick.
5
Cut the pastry into the medium rhombs.
6
Make a cut in the middle of the rhombs; pull one side of the rhomb through the cut.
7
Fry the verguny in very hot oil.
8
Put them on the paper napkin and dress with powdered sugar.

 

 

 

Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!

We recommend

Semolina Pudding with Cherries Poltava
The successful combination of semolina and cherries is responsible for flawless flavor that won’t leave any semolina’s fan indifferent.
Read more
Potato zrazy
Although they were invented in Lithuania, potato zrazy are traditional Ukrainian dish - Ukrainians substantially changed and enriched the recipe. Ukrainian zrazy are stuffed potato. The filling can be different: meat, cabbage or mushrooms. Along with majority Ukrainian dishes zrazy are very rich, therefore, 2-3 pieces are enough to satisfy hunger p
Read more
Salad with Cauliflower, Vegetables and Apples
This original salad boasts a good combination of proteins- and microelement-rich cauliflower, fresh cucumbers, tomatoes and juicy apples.
Read more
Hutsul Banush
The banush is a traditional Hutsul dish. It is predominantly cooked during holidays or feasts in mountain area or the foothills of the Carpathian Mountains. It is always served hot. According to the legends, no one could stay indifferent after tasting this national dish.
Read more