chrusciki

Chruściki, Chrusty, Faworki: Polish-style Angel Wings 

flour

caster/superfine sugar

salt

vodka vinegar

sour cream (approx. 125 grams)

(500 ml) lard

(25 g) powdered/icing sugar;

Sift flour, caster sugar and salt into a...

Sift flour, caster sugar and salt into a bowl. Add egg yolks, vodka and sour cream.

Knead together by hand (grease your hands first!),...

Knead together by hand (grease your hands first!), or use a stand mixer with a dough hook. Form a smooth dough ball.Pro tip: Some recipes suggest placing a dough ball into a bowl, covering it with a cloth (or cling film) and resting it for 45-60 minutes in the refrigerator. By some accounts, the resting time improves dough plasticity. That said, this recipe was tested without resting, and it worked out just fine.

Move the dough onto the worktop. Begin folding...

Move the dough onto the worktop. Begin folding the dough over itself, giving a quarter-turn of the dough between each fold.

“Beat up” the dough on each side with...

“Beat up” the dough on each side with a rolling pin, the more violent you are - the better. As you do this, you will feel the dough become pliable and and easier to work with. Traditional recipes call for at least 20 minutes of such treatment, but let’s be realistic here - try to do as much as you can.Pro tip: Do you own a meat grinder? Push the dough through 3 times, using the largest holes. Anecdotally, this process allows to skip the whole “dough beating” described above.

Lightly dust the worktop with flour. Divide the...

Lightly dust the worktop with flour. Divide the dough into 2 or 3 equal parts, and roll one of them out - as thinly as possible. If you own a pasta maker, it will provide very useful here. Cover the remaining dough parts with a cloth, to prevent it from drying out.

Using a knife or a pizza/pasta cutter wheel,...

Using a knife or a pizza/pasta cutter wheel, cut out long strips, approx. 1.2-1.5’’ (3-4 cm) wide. Then, cut them into shorter pieces - around 3.5-4’’ (9-10 cm) long - cut straight or diagonally at the ends.

Make a 0.8’’ (2 cm) incision in the...

Make a 0.8’’ (2 cm) incision in the middle of each strip. Then pull one end through that hole to form a bow. Grab the ends, shake and pull them gently and set aside. Continue until you’re out of strips.

In a wide cooking pot or a large,...

In a wide cooking pot or a large, deep skillet, heat up lard or neutral cooking oil. If you own a kitchen thermometer, aim for 350-355°F (180°C). If you don’t, throw in a small piece of dough - if it rises and flows, that means it’s hot enough.

Fry only a few chruściki at a time,...

Fry only a few chruściki at a time, until they turn lightly golden - around 30-60 seconds per side. Watch them like a hawk, they’re fried very quickly.

Retrieve faworki with a slotted spoon and onto...

Retrieve faworki with a slotted spoon and onto a paper towel. Dust them generously with icing sugar, as soon as possible. Don’t wait for them to cool completely, sugar tends to stick better to warm pastries.

A traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. 

Polish Chrusciki

Tablespoons sugar

sour cream

vanilla

Tablespoon rum. brandy,

all purpose flour

Tablespoons flour flour

sugar

In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.

On low speed, mix in sour cream, vanilla, liquor and flour. Stir in enough additional flour to form a mass (usually a couple tablespoons)

Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.

Divide dough in half, keeping extra covered with plastic.

On a well floured surface, roll each section paper-thin to at least 12” across. Cut into 1 1/4-inch wide strips. Cut strips into 5-inch lengths. Make a slit in the center of each strip. Pull one end through slit to make a "bow tie".

Deep fry in oil at about 350-360 F for about 15 seconds each side, turning once using 2 forks, until lightly golden on both sides.

Drain on paper towels. Let cool and sprinkle with powdered sugar.

To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.

Angel Wing Cookies or Chrusciki are a traditional Christmas cookie. The dough is cut and folded to resemble an angel wing and then fried and dusted with powdered sugar. These cookies are crispy, unique, beautiful, and irresistible. This recipe makes 40-50 cookies, depending on the thickness of your cookies.

Angel Wing Cookies Recipe

egg yolks (from large eggs)

Tbsp sugar

Tbsp heavy whipping cream

tsp vanilla extract

Tbsp unsalted butter (melted)

all-purpose flour (plus 1/4 cup more to dust and knead)

Vegetable oil (extra light olive oil, oil

Make the Dough: In a large mixing bowl with an electric hand mixer, beat together yolks and sugar for 1 minute on high speed, or until lightened in color. Add heavy cream, vanilla, melted butter and salt, and beat to combine. Add the 2 1/4 cups flour, adding a little at a time, mixing to incorporate. Once it gets too thick to use the mixer, mix it in with a firm spatula. Transfer dough to your work surface and knead it for a minute until smooth. Add more flour as needed so your dough is not sticky at all.*

Roll Cookie Dough: Divide the dough into 4 pieces and wrap it in plastic wrap. Use one piece of dough at a time, keeping the rest covered with plastic wrap. Roll as thin as possible over a lightly floured surface to prevent sticking. *.

Cut and Shape Cookies: Cut the dough sheet into 1-inch thick strips with a pizza cutter or ravioli cutter, then cut them diagonally into 4-inch lengths. Cut a 1-inch slit lengthwise in the center of each piece of dough. Pull one of the ends through the slit and gently tug to create a twisted shape or an angel wing shape,

Fry and Dust Cookies: Add 2 inches of oil in a large saucepan. Set over medium heat and heat to 370°F. Use a thermometer to keep the oil between 360-370°F while frying. Add 3-4 angel wing cookies to the hot oil, setting them in one at a time, they will float to the top. They should be done in 15 seconds per side (If it’s faster, the oil is too hot). Use 2 forks to flip them over. Transfer to a paper towel-lined platter to drain and cool. Repeat with the remaining cookies. Arrange on a platter, dusting each layer of cookies generously with powdered sugar.

I made these and they are absolutely excellent. The only thing I did different is my grandmother was Polish. I added a shot of rum. She always use whiskey. Thank you so much for sharing this great recipe.

The cookie is wonderful. Thank you. Please add the melted butter to the written recipe . Also: instead of vanilla extract, you can use rum extract for the dough, or sprinkle it with rum-flavored powdered sugar. My mother used this in Transylvania-Romania-Europe.
Your sincerely,
Hana

I'd almost forgotten these! My Croatian grandma would make these many years ago.  They were soooo good.

Oh my goodness! My aunt in Romania use to
make these  for us when we visited her. I remember how much we loved these as kids. I have not found a recipe for them, until today, 30 years later. Thank you so much, Natasha. Merry Christmas! Can’t wait to try making these.

These are exactly like my Hungarian grandmother's Hazenbluzen, which we always loved growing up!

https://www.youtube.com/watch?v=HmwSIFhHYAE

I will teach you how to make these irresistibly crispy and tender Angel Wing Cookies (Chrusciki) that will become a treasured holiday tradition!
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

ANGEL WINGS COOKIE INGREDIENTS:
►6 egg yolks (from large eggs)
►6 Tbsp granulated sugar
►1 Tbsp unsalted butter
►Pinch of salt
►1 tsp vanilla extract
►6 Tbsp heavy whipping cream
►2 1/4 cups flour, plus 1/4 cup more to dust and knead
►Vegetable oil for frying
►Powdered sugar for dusting 

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/angel-wing-cookies/
Vanilla Extract: https://natashaskitchen.com/vanilla-extract-recipe/

📖 ORDER MY COOKBOOK HERE: https://amzlink.to/az0vR1N8PiUPw

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
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►Rolling pin: https://amzlink.to/az0NriC9H5wnn
►Pasta roller attachment: https://amzlink.to/az0FmTNazRF9B
►Pizza cutter: https://amzlink.to/az0EQy7nL5LXk
►Ravioli cutter: https://amzlink.to/az0BlqbK1xYk9
►Clip-on oil thermometer: https://amzlink.to/az08dNiJ5opSz

ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop: https://amzlink.to/az0eAEWDMABAC
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⏱️TIMESTAMPS⏱️
[0:00] Intro: Angel Wing Cookies overview.
[0:18] Dough Prep: Mixing the dough.
[2:00] Shaping: Rolling and cutting cookies.
[4:00] Frying: Perfectly frying the cookies.
[5:15] Finishing Touch: Powdering and tasting.
[7:00] Final Thoughts

CONNECT:
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💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #angelwings #christmascookies

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