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Chruściki (Angel Wings)

By Mary Jo Orzech, Scholarly Communications Librarian, Drake Library

Ingredients:

  • 2 whole eggs
  • 4 egg yolks
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar
  • ¼ cup butter (or margarine)
  • 1 jigger rum or brandy (or 1.5 oz vanilla)
  • 2 cups flour
  • Oil for frying

Instructions:

  1. Add salt to eggs. Beat until thick and lemon colored.
  2. Add sugar, butter and rum and continue to beat.
  3. Fold in flour and turn onto a floured board.
  4. Knead until dough blisters.
  5. Roll very thin (1/8 inch).
  6. Cut into 1 by 4 to 5 inch strips – It looks nicer if strips are cut on the diagonal.
  7. Cut a slit in the middle of the strip and pull one end through slit so it looks like a bow.
  8. Fry in oil a few at a time until golden brown, turning once.
  9. Drain on paper towels. Sprinkle with powdered sugar.
  10. Pro tip: Using a pasta machine works well to get dough very thin.

Story:

I have wonderful memories of making these traditional Polish cookies with my family. They are lightly sweet, crispy and delicate ‘angel wings’ that were part of our holiday baking for many years. And, of course, the broken ones always tasted the best!

Tagged:

Christmas

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