Monday, August 6, 2012

Chrusciki - Angel Wings - Polish bow ties

Here's something new, little crispy fried cookies popular in Poland and other Eastern European countries.

I tried the recipe below and it yielded a very dry dough that was hard to knead but in the end it came together like a pasta dough, though I could not incorporate the full amount of flour. I would suggest if you have a pasta machine you use it to roll out the dough instead of by hand, it's much easier, and the thinner the better.


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

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)

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