Originally posted by Camelot
My mom (who was born in Germany) used to make a dessert that tasted like hard Beignets. By that I mean not "airy" like beignets. Mom said they were called Krustels. I am sure the spelling is wrong. The dough was flour mixed with lots of eggs and some water...rolled out to about 1/4 inch thickness and then cut into pieces about 5 inches by 2 inches. Then you made a slit in the middle of each section and pulled one end through the center slit, creating a bow-tie shape. These were then deep fried in oil and removed when golden brown, and set aside to cool. Then they were dusted with powdered sugar, and ready to eat.