• Kate

Ep 1: Kruschiki and Strawberry Mint Fizz

Updated: Dec 26, 2020

I hope you enjoyed Episode One of My Tiny Cook Spot Podcast: Cookies with Melody. Where we conquered Kruschikis!


Kruschikis are a Polish cookie that are deep-fried (in lard in my house) and covered in sugar, also known as Angel Wings. These were always a treasured addition during the holidays and I made them for the first time (and only other time) with my Mommom, the creator of the white card.


The second card is from my Mom, which as you will notice supplies a bit more instruction.


I hope you enjoy exploring the differences between the two. While making these Kruschikis for Episode 1 we followed the amounts of the white card (Mommom’s Card) and the detailed direction of the blue (Mom’s Card). You can listen to the differences and our thoughts on them during the episode.


From here I will provide a few tips we applied (or discovered) while following the recipe.

User Tips for Kruschiki:


  • 10x Sugar is Confectioner Sugar

  • Use real rum, because why not!

  • "Knead with dough hook until blistered"- Knead to the point where the dough begins to pull into strands and snap away. Think: Freddie Kroger’s Face

  • You want the dough to be relatively dry, depending on the day you may need more flour. You will be rolling it out THIN so be sure it does not stick after all that rolling

  • To assist in not sticking, roll out on a silicone cookie sheet or wrap your surface in tinfoil.

  • Flower well and often! Cannot stress enough, it sticks.

  • Move dough and flour under throughout rolling

  • We found it easier to press with a spatula then cut with a knife to make our shapes. Cutting dragged the dough and messed up our shapes.

  • To form: Make a small incision in the center. Take top corner of diamond and draw through incision. Gently maneuver and loop through, let gravity do most of the work until the center curls in on itself slightly.

  • They fry FAST so keep an eye on them.

  • “Be Very Carefull”

  • The sugar sticks better when they are warm.

  • Eat as many as you want!




Join us for a drink!


Strawberry Mint Fizz


Mint Simple Syrup

  • ¼ c Water

  • ¼ c Sugar

  • 10 Mint Leaves


Strawberry Juice

  • 20 Strawberries, Stems Removed

  • Juice from 1 Lime

  • 2 Tbsp Mint Simple Syrup


Per cocktail in a Highball Glass with Ice

  • ½ C Strawberry Juice

  • 2 ¼ Oz Gin

  • Top With Tonic



In a small saucepan heat water, sugar, and mint leaves at a soft simmer until the sugar has completely dissolved. Turn heat to low. Continue to steep mint leaves for about 10 to 20 minutes, or until the mint flavor is prevalent. Stir occasionally.


In a blender combine strawberries, lime juice, and mint simple syrup. Blend until smooth.


In a highball glass filled with ice, add strawberry juice and gin. Stir! Top with tonic and enjoy.





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