Chrusciki Polish Angel Wing Cookies Recipes

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CHRUSCIKI I



Chrusciki I image

This is the Polish version of angel wings.

Provided by Sue Peters

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h30m

Yield 40

Number Of Ingredients 9

12 egg yolks
1 egg
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon whiskey
2 ½ cups all-purpose flour, divided
1 quart vegetable oil for frying
1 cup confectioners' sugar for dusting

Steps:

  • In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
  • On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
  • Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 9.8 g, Cholesterol 66.1 mg, Fat 23.5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 3.4 g, Sodium 62.5 mg, Sugar 3.6 g

POLISH ANGEL WINGS-CHRUSCIKI



Polish Angel Wings-Chrusciki image

This is a classic Polish cookie that my mom and Bushia used to make at Christmas time. I've found that this is a really hard dough to work with, but it is from the original Polish recipe translated into English. These are not really sweet cookies, but they get most of their sweetness from the powdered sugar on the outside.

Provided by Bippie

Categories     Dessert

Time 1h

Yield 50 cookies

Number Of Ingredients 7

5 tablespoons cream
5 egg yolks
1/2 teaspoon salt
1/4 cup sugar
2 1/4 cups flour, plus
1 teaspoon vanilla
powdered sugar

Steps:

  • Beat eggs until thick.
  • Add salt slowly while stirring.
  • Add sugar and vanilla, beat well.
  • Add cream and flour, alternating until blended. You may need more than the flour listed above depending on how humid it is that day.
  • Turn onto a floured board.
  • Cover with a cloth for 10 minutes.
  • Knead until dough blisters.
  • Roll very thin.
  • Cut into 1 inch by 4 inch rectangles.
  • Cut a gash in the middle of the rectangle and pull one end through so it looks like a twist.
  • Fry in 375 degree oil until golden brown.
  • Drain on a rack for 3 minutes then roll into powdered sugar.

CHRUSCIKI - POLISH ANGEL WING COOKIES



Chrusciki - Polish Angel Wing Cookies image

This delightful pastry was made by my Polish Grandmother every year for Christmas. Traditionally they were made for the last Thursday before Lent. They take a while to make but the time you put in to making these is well worth the reward!

Provided by Chef Shilale

Categories     Dessert

Time 2h30m

Yield 72 cookies, 36 serving(s)

Number Of Ingredients 8

2 eggs, whole (room temperature)
4 egg yolks (room temperature)
1/2 teaspoon salt
3 -3 1/2 cups all-purpose flour
1/2 cup confectioners' sugar (plus a little more for dusting)
1/4 cup butter (room temperature)
1 1/2 ounces brandy (one shot)
deep frying oil (I like to use lard for these)

Steps:

  • Using a stand mixer, whisk whole eggs, egg yolks, butter and salt until thick and lemon colored.
  • Slowly beat in the confectioner's sugar and brandy.
  • Change to the dough hook and slowly mix in the flour a 1/4 cup at a time until the dough forms and pulls away from the bowl.
  • Using the dough hook, knead the dough for 3-5 minutes. It should be thick like bread dough.
  • Keep the dough in the bowl covered with a damp towel to keep it from drying out.
  • Snip off a baseball sized piece of dough. On a floured surface, roll to 1/8 inch thick at the most!
  • Using a sharp knife cut the dough into 1 1/2 inch wide strips. Then cut the other way in a diagonal to make pieces of dough that are about 1 1/2 X 4 inches.
  • Next use your knife to cut a slit in the center of each piece.
  • To form the wing shape, take one pointy end and poke it through the slit. Very gently pull the end through the slit to form a bow shaped cookie.
  • In a heavy pot or deep skillet, heat the fat of choice (I like lard) to 350°F Use a thermometer!
  • Drop the cookies, 3 cookies at a time, into the fat. Drop 3 cookies at once not 1 at a time. The cookies will sink to the bottom at first then they will puff up and float a couple of seconds later. As soon as this happens use a couple of forks to turn them.
  • Immediately after you turn them use a deep fry strainer to remove them from the fat to drain on brown paper bags.
  • Dust the still hot cookies with confectioner's sugar and repeat, cooking 3 cookies at a time until finished.
  • Store in tightly covered, wax paper-lined tins.

CHRUSCIKI WITH MRS. KOSTYRA



Chrusciki with Mrs. Kostyra image

These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to stack a tower of chrusciki on a pressed-glass cake stand, largest chrusciki first, to make a Christmas-tree formation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen cookies

Number Of Ingredients 16

1 tablespoon unsalted butter, melted
2 large eggs
5 large egg yolks
1/4 cup granulated sugar
3 tablespoons sour cream
2 teaspoons salt
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 tablespoon rum
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 to 3 cups all-purpose flour, plus more for dusting
7 cups (3 pounds) vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling

Steps:

  • Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
  • Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
  • Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
  • Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
  • Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
  • Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
  • Just before serving, dust chrusciki with confectioners' sugar.

CHRUSCIKI BOW TIE COOKIES



Chrusciki Bow Tie Cookies image

My mother-in-law gave me the recipe for these traditional Polish "angel wings." She's been gone for years now, but I still make them in memory of her. -Edward & Linda Svercauski, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 dozen.

Number Of Ingredients 9

3 egg yolks
1 egg
1/4 cup spiced rum
2 tablespoons vanilla extract
1/2 teaspoon salt
1/4 cup confectioners' sugar
2 cups all-purpose flour
Oil for deep-fat frying
Additional confectioners' sugar

Steps:

  • In a large bowl, beat the egg yolks, egg, rum, vanilla and salt until blended. Gradually add confectioners' sugar; beat until smooth. Stir in flour until a stiff dough forms. Turn onto a lightly floured surface; knead seven times., Divide dough into three portions. Roll one portion into a 1/4-in.-thick rectangle, about 12 in. x 5-1/2 in. Cut in half lengthwise, then cut dough widthwise into 1-1/2-in.-wide strips. Cut a 3/4-in. lengthwise slit down the center of each strip; pull one of the ends through the slit, forming a bow. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry cookies, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar.

Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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