POLISH CHRUSCIKI ANGEL WINGS
Polish Chrusciki Angel Wings are delicious treats traditionally enjoyed on Polish Fat Thursday but are also popular throughout the year. The dough is cut and twisted to resemble angel wings, then fried and sprinkled with powdered sugar. These cookies are light, unique, delicate, and scrumptious.
Equipment
- Rolling Pin
- Ravioli cutter or Pizza cutter
- Oil or Candy thermometer
Ingredients
- 6 egg yolks, from large eggs room temperature
- 300 g all-purpose flour plus 1/4 cup more to dust and knead
- 3 tablespoons sour cream 18% (heaping 3 tablespoons)
- 2 tablespoons vodka rum or whiskey
- pinch of salt
To Fry:
- vegetable oil lard or other high-heat oil for frying
To Decorate:
- powdered sugar for dusting
Instructions
- Make the Chrusciki Dough: Sift the flour into a stand mixer bowl, then add the egg yolks, sour cream, vodka, and salt. Using the dough hook, mix everything on low speed for 7-8 minutes until the ingredients are fully incorporated and a very smooth dough forms. Transfer the dough to your work surface and knead it for a minute until smooth.
- Beat the Dough: Using a rolling pin, roll out the dough slightly, then fold it in half and roll it out. Repeat this process at least 4 times (the more you do, the better). While rolling it out, beat the dough with the rolling pin. If you beat well, you will get more air bubbles, and your chrusciki will be lighter and better.
- Let it rest: Divide the dough into 3 pieces, wrap the dough in plastic wrap, and let it rest at room temperature for 15 minutes.
- Roll the Dough: Work with one piece at a time, keeping the others covered to prevent them from drying out. On a lightly floured surface, roll the dough into a long rectangle using a rolling pin. Roll it very thin—about 1/8 inch or less. The thinner, the better. The dough may be tough to roll out.
- Cut and Shape the Chrusciki: Using a ravioli cutter or pizza cutter, cut the dough into strips 1 inch wide. Then, cut each strip into 4-inch lengths, either parallel to the previous cuts or at an angle (they should be longer than wider and shouldn't be bigger than a pot you are frying them in). Make a 1-inch slit lengthwise in the center of each piece. Gently lift each piece and tuck one end through the slit by folding it over the top and pulling it through to create an angel wing shape. Repeat until all of the dough is used. Cover the shaped chrusciki with a kitchen towel to prevent them from drying out.
- Fry the Chrusciki Cookies: Add about 2 inches of oil to a large saucepan—enough so the chrusciki can float freely. Heat over medium heat to 350–355°F (175–180°C). Use a candy thermometer to keep the oil within this temperature range while frying.
- Fry the chrusciki cookies in small batches. Add 4-5 cookies to the hot oil (or less depending on the diameter of the frying pan), placing them in one at a time—they will float to the top. They cook fast, about 30 seconds to cook on each side if you have the oil hot enough. Use two forks or wooden skewers to flip the cookies once. Chrusciki should be light golden in color. If they are brown, they are burnt.
- When cooked on both sides, remove them from the oil using tongs. Repeat with the remaining chrusciki cookies.They will brown more once removed. If chrusciki take too long to cook, it means that the oil is not hot enough, and they will absorb too much oil, resulting in heavy chrusciki. Yields about 60 cookies (depending on the size you cut them).
- Dust with Powdered Sugar: Transfer the chrusciki cookies to a paper towel-lined plate to absorb extra oil. Once they are cool enough to handle, arrange them on a platter and dust generously with powdered sugar. These chrusciki cookies are best enjoyed fresh. Enjoy!
Notes
*Correct Dough Texture: If your dough is too dry to come together, add sour cream one tablespoon at a time. All the flour should be incorporated, but the dough should remain dry and stiff.
*Leftover Egg Whites: You can freeze any leftover egg whites for future recipes that call for just egg whites.
*Storage: These cookies can be stored at room temperature for up to 4 days. Keep them loosely covered with plastic wrap to maintain their texture.
Nutrition
Calories: 21kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 19mgSodium: 1mgPotassium: 2mgFiber: 0.5gSugar: 0.2gVitamin A: 26IUVitamin C: 0.001mgCalcium: 5mgIron: 0.2mg
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