There’s something irresistible about the delicate crunch and sweet aroma of freshly made Polish Angel Wing Cookies, or “Chru?ciki.” These delightful treats are a staple in Polish kitchens, especially during festive seasons. Their light, airy texture and subtle sweetness make them a perfect indulgence with a cup of tea or coffee. Whether you’re familiar with these cookies or trying them for the first time, this authentic recipe will guide you to a batch of homemade delights that capture the essence of a cherished Polish tradition.
Steps
- Begin by preparing the dough. Beat the egg yolks with granulated sugar for about a minute until well mixed, then incorporate heavy cream, vanilla extract, melted butter, and a pinch of salt. Gradually add all-purpose flour, mixing until it forms a smooth, non-sticky dough.
- Next, divide the dough into four portions and wrap each in plastic wrap to retain moisture. Roll out one portion at a time on a floured surface to your desired thickness, ensuring uniform thickness for even frying.
- Proceed to cut the dough into 1-inch wide strips, then cut these strips into 4-inch segments. Make a 1-inch slit in the center of each segment, and pull one end through the slit to form a twisted shape.
- Heat vegetable oil in a large saucepan to around 370°F. Fry a few cookies at a time, flipping them after 15 seconds on each side, ensuring they are golden brown. Drain them on a paper towel-lined plate.
- Finally, generously dust the fried cookies with powdered sugar while they are still warm. They are best enjoyed fresh, but can be stored at room temperature for up to three days.
Ingredients
- Egg yolks from large eggs
- Granulated sugar
- Powdered sugar (for dusting)
- Unsalted butter
- Heavy cream
- Vanilla extract (or substitute with brandy or rum)
- All-purpose flour, 2 1/4 cups plus additional 1/4 cup for dusting
- Vegetable oil (or extra light olive oil or other neutral, high smoke point oil)
FAQ
- What are Angel Wing Cookies?
- Angel Wing Cookies, also known as Chrusciki or Faworki, are traditional Christmas cookies that are fried and dusted with powdered sugar. They are named for their delicate, wing-like appearance.
- What ingredients are needed to make Angel Wing Cookies?
- The main ingredients include egg yolks, granulated and powdered sugar, unsalted butter, heavy cream, vanilla extract, all-purpose flour, and a neutral-flavored oil for frying.
- How should Angel Wing Cookies be stored?
- Once cooled and dusted with powdered sugar, these cookies can be loosely covered with plastic wrap and stored at room temperature for up to three days. Allow a little air to keep them crisp.
- Can the dough for Angel Wing Cookies be made in advance?
- Yes, the dough can be prepared ahead of time. After mixing, divide the dough into quarters, wrap tightly in plastic wrap, and refrigerate overnight. Bring the dough to room temperature before rolling out.
- What tools are helpful for making Angel Wing Cookies?
- Useful tools include a pizza cutter or ravioli cutter for cutting the dough, a rolling pin or pasta roller for rolling out the dough, and a candy thermometer to maintain the correct oil temperature while frying.
Tips
- Monitor Oil Temperature: Use a thermometer to maintain the oil temperature between 360-370°F. This ensures the cookies fry evenly without absorbing too much oil or burning, resulting in perfectly crispy treats.
- Pasta Roller Efficiency: For an even and quick rollout, use a pasta roller. Start with the thickest setting and gradually reduce to a thickness slightly larger than a lasagna noodle (level 3 on most pasta rollers). This helps achieve consistent cookie thickness for even frying.
- Proper Dough Texture: Ensure the dough is smooth and not sticky by gradually adding flour as needed. It should be pliable but not crumbly, which helps in shaping and frying the cookies effectively.
- Storage Tips: To maintain crispness, loosely cover the cooled and powdered cookies with plastic wrap and store at room temperature for up to three days. This method allows a bit of air circulation, keeping the cookies crisp.
Equipment
- Pizza Cutter or Ravioli Cutter – For cutting the dough into strips with straight or flared edges.
- Rolling Pin or Pasta Roller – To roll out the dough. A pasta roller can save time and ensure even thickness.
- Oil or Candy Thermometer – To monitor and maintain the oil temperature between 360-370°F during frying.
