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Chrusciki (Angel Wings)
From Brooklyn Centre Wiki
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| - | Beat together the egg yolks, salt, sweet cream. Try to avoid creating bubbles. Add flour 1 cup at a time to make a soft dough. | + | Beat together the egg yolks, salt, sweet cream. Try to avoid creating bubbles. Add flour 1 cup at a time to make a soft dough. |
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Knead on a lightly floured board or pastry cloth until the dough is shiny. Roll dough 1/8" thick. (The thinner the dough, the lighter the end product will be. Too thick and the Angel Wings will be tough.) Cut the dough using a sharp knife or a ruffle-edge roller into 1-1/2" strips and then, on the diagonal, making each piece about 5" to 6" in length. Make a 1" lengthwise slit in the center of each piece then pull one corner completely through the slit. Cover and let rest. Fry in hot oil 350° until golden brown. Drain on paper towels or a paper bag. When cool, sprinkle with powdered sugar. | Knead on a lightly floured board or pastry cloth until the dough is shiny. Roll dough 1/8" thick. (The thinner the dough, the lighter the end product will be. Too thick and the Angel Wings will be tough.) Cut the dough using a sharp knife or a ruffle-edge roller into 1-1/2" strips and then, on the diagonal, making each piece about 5" to 6" in length. Make a 1" lengthwise slit in the center of each piece then pull one corner completely through the slit. Cover and let rest. Fry in hot oil 350° until golden brown. Drain on paper towels or a paper bag. When cool, sprinkle with powdered sugar. | ||
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Current revision
6 Egg Yolks
1/4 t. Salt
1/2 c. Sweet Cream
2 c. All Purpose Flour
Vegetable Oil for frying
Beat together the egg yolks, salt, sweet cream. Try to avoid creating bubbles. Add flour 1 cup at a time to make a soft dough.
Knead on a lightly floured board or pastry cloth until the dough is shiny. Roll dough 1/8" thick. (The thinner the dough, the lighter the end product will be. Too thick and the Angel Wings will be tough.) Cut the dough using a sharp knife or a ruffle-edge roller into 1-1/2" strips and then, on the diagonal, making each piece about 5" to 6" in length. Make a 1" lengthwise slit in the center of each piece then pull one corner completely through the slit. Cover and let rest. Fry in hot oil 350° until golden brown. Drain on paper towels or a paper bag. When cool, sprinkle with powdered sugar.
