Does anyone remember eating these as a kid???? Angel Wings, sprinkled with powered sugar. My memories of Christmas as a child always included this light and flaky fried cookie. My great aunt would make them and douse them with powdered sugar (a favorite for every kid). We referred to this recipe as “Angel Wings”, however they are actually called Chrusciki. They are a polish dessert, which was fitting as my Aunt immigrated from Poland in the early 1900′s. When she passed away, she took the recipe with her. Then a few years ago, my brother found a recipe that reproduced the these cookies perfectly. Now our Christmas tradition continues. Rolling the dough will ensure plenty of calorie burning. By that I mean it is kind of a pain rolling it thin without it curling back up. Believe me though, it is well worth it. Enjoy the recipe! Angel Wings Ingredients: 5 egg yolks 1/2 teaspoon salt 3 tablespoons sugar 3 tablespoons sour cream 2 1/2 cups flour 1 tablespoon vanilla **Vegetable Oil for frying **Powdered sugar for sprinkling Directions: Add salt to egg yolks and beat until thick and lemon colored. Add sugar and vanilla, continue beating. Add the sour cream and flour alternately, mixing well after each addition. On a floured surface, knead the dough until it blisters. Cut the dough into two parts. Roll very thin and cut into strips about 4 inches long. This entire process will take a few minutes of elbow grease, don’t panic… Preheat vegetable oil to 325 degrees. I suggest using a deep fryer with a temperature gauge. Keeping the oil at this temperature will ensure even results. Make about a 1 – 1/2 inch slit in the center of each piece of dough and pull one of the ends through it. Drop each cookie in hot oil one at a time. The ends may curl up – use tongs to keep the dough flat. The dough cooks fast, less than one minute each. You will turn them half way through. As soon as the dough changes color to a very light brown, remove them from the oil with tongs. They will brown more once removed. Place on paper towels to absorb oil and sprinkle with powdered sugar. Store in an airtight container. Yield about 50 cookies (depending on size you cut them)
Posted on: Mon, 02 Dec 2013 20:12:30 +0000
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