Angelwings Recipes

CHRUSCIKI I

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.

ANGEL WINGS

Steps:

• In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic; refrigerate for 4 hours or overnight. , Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12x5-in. rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon. Lightly mark a line down the center of the dough, making two 6x5-in. rectangles. , Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Wrap in plastic; freeze for 30 minutes. Repeat three times. , Place remaining sugar or place coarse sugar if desired on waxed paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets. , Bake at 375° until golden brown, about 16-18 minutes. Remove to wire racks to cool.

CHRUśCIKI, CHRUSTY FAWORKI, ANGEL WINGS

Steps:

• Combine flour, sugar, and salt
• In a seperate bowl, combine the egg yolks, 3 tablespoons cream, spirits, vanilla, and zest if you're using it
• Add the wet ingredients to the dry and stir until the dough comes together, use a little more cream if necessary
• Roll out as thin as possible
• Cut into 1 x4 inch strips, cutting a slit in the middle of each strip
• Pul one end through the slit, to create a twisted appearance
• Heat lard to 350 F
• Fry in batches, turning to cook both sides, until golden brown
• Drain on paper towels
• Roll in powdered sugar

POLISH ANGEL WINGS-CHRUSCIKI

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.

POLISH ANGEL WINGS {CHRUSCIKI}

Steps:

• Place oil in a large deep pot or deep fryer and heat over medium heat. Use a candy thermometer so you know what your oil temperature is for best results. Heat oil to about 350-360 Degrees F.
• In a medium bowl cream egg yolks,salt and sugar together with a hand mixer on high speed until smooth and pale yellow in color.
• Add sour cream, vanilla, lemon zest and flour and mix on low speed until dough comes together. **You may need to add another tablespoon or two of flour if dough still seems too sticky.
• Place dough on a floured work surface and knead for about one minute.
• Cut dough in half and wrap one half in plastic wrap while you work with the other.
• Roll dough out with a rolling pin on a floured surface. Keep turning the dough as you roll it out and adding more flour to surface as needed. You don't want your dough to stick to the work surface.
• Roll dough out so that it is paper thin.
• Cut dough into strips about 1-1 1/2 inches wide.
• Cut a 2 inch long slit in the center of each strip.
• Push one end of the strip of dough through the slit.
• Pull the end through the other side and shake a bit to let it form a twist or bow tie.
• Continue to make bow ties with the remaining strips. Then work on your next ball of dough.
• Once you have all of your bow ties made check the oil temperature. Start by dropping one cooking in the oil to test it. You should cook cookie for about 10-15 seconds per side. If it's cooking faster than that reduce the temperature and wait for the oil to cool down a bit. Use two forks to turn your cookie over after 10-15 seconds then cook for and additional 10-15 seconds. You want them to be lightly browned.
• Remove cookies to a cookie sheet lined with paper towels.
• Let the cookies cool completely then coat with a generous coating of confectioner sugar.

POLISH CHRUSCIKI (ANGEL WINGS)

Steps:

• In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.
• On low speed, stir in sour cream, vanilla, zests & flour.
• Stir in enough additional flour to form a mass (1-2 tablespoons)
• Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
• Divide dough in half, keeping extra covered with plastic.
• On a floured surface, roll each section paper-thin to at least 12" across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
• Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
• Drain on paper towels. Let cool an sprinkle with powdered sugar.
• To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.

POLISH CHRUśCIKI (ANGEL WINGS)

Steps:

• Combine the egg yolks, whole egg, and salt in the bowl of a mixer. Beat at high speed until thick and lemon-colored, about 5 minutes.
• Beat in the confectioners' sugar, cream , vanilla, and rum. Add the flour and beat until the dough comes together, about 5 minutes.
• Turn the dough out onto a floured board, divide it in half, cover with plastic wrap, and let it rest for at least 20 minutes.
• Working with half of the dough at a time, roll it out to 1/8-inch thickness. Cut it into 2-inch-wide strips. Cut these strips on the diagonal at 4-inch intervals.
• Heat 2 inches of oil to 350 F in a large, deep skillet.
• Make a slit in the center of each strip of dough. Then pull one end through the slit to form a bow.
• Fry six chruściki at a time for 1 minute or less per side or until golden. They will fry quickly, so watch them closely. Place on paper towels to drain.
• Dust with the confectioners' sugar and drizzle the chruściki with honey, if desired.
• Serve and enjoy.

CHRUSCIKI (ANGEL WINGS)

Steps:

• Sift the flour with the salt.
• Combine the egg yolks, sugar, almond extract, and lemon zest in the bowl of a stand mixer. Using the paddle attachment, beat at medium until the eggs are thick and bright yellow. The consistency will be just a bit thinner than pudding.
• Reduce the speed to low, add the sour cream, and beat until throughly mixed, about 1 minute.
• Keeping the speed at the lowest setting, add the sifted flour one heaping tablespoon at a time. Allow the flour to be fully worked into the dough before adding the next batch.
• Turn the dough out onto a floured surface. It will be dry and a little crumbly. Knead 10-12 times, then cover with a tea towel and rest for 1 hour.
• Divide the dough ball into 8 pieces, then divide each piece in half. Remove one piece of dough, and cover the rest with the towel.
• Roll out the dough into a large circle until paper thin. Using a pastry wheel, slice the dough into 5" x 2" strips. Make a small slit in one end of the dough, then pass the other end of the strip through the opening to create a knot. Set the raw dough aside onto a baking sheet. Repeat this process with the remaining portions of dough.
• Heat the vegetable oil in a dutch oven to 370°F. While the oil is heating up, prepare several plates or baking sheets lined with paper towels.
• Add 3-4 raw chrusciki to the oil and fry, turning once using forks or tongs, until puffed up and golden brown, about 30 seconds per side. Remove the chrusciki from the oil using a slotted spoon, drain on the paper towel lined plates, and then dust with powdered sugar while still warm. Repeat with the remaining cookies. Watch the temperature of the oil and ensure it stays within 5 degrees of 370° throughout the deep frying process, adjusting the heat level as necessary.
• Chrusciki are best the day-of, but can be kept up to 2 days. To store, lay flat on baking sheets and cover loosely with aluminum foil. Dust again with powdered sugar just before serving.

ANGEL WINGS RECIPE ( TRADITIONAL CHIACCHERE RECIPE )

Steps:

• 01 - Sift the flour together with the baking powder in a large bowl. 02 - Add a pinch of salt, the sugar, the butter, the liqueur and vanilla, and the eggs, and knead it together until everything is very well mixed and completely smooth. Add some flour to prevent sticking. 03 - Put the dough into some plastic wrap and let it rise for a half an hour in a cool and dry place ( not in the fridge ). 04 - Divide the dough into 4 equal pieces of about 300gr / 10oz / 0.6lb each. ( While you work on the first piece, the other 3 should remain in plastic wrap to keep them from drying out ). 05 - Flat the dough using a pasta machine ( or a wooden roller ) You can use a fixture for pasta sheets which can be connected to an electric mixer, or you can simply use the classic pasta machine with a crank which you can easily find in houseware shops. 06 - Pass the dough inside the roller, fold the sheet into 3rds, turn it and go again. 07 - Turn the dial setting to the middle thickness. Cut the dough at this point in half or otherwise the dough will become prohibitively long. Cut it in two and now let's continue like we did before. 08 - Put some oil into a large pan. The chiacchiere should float inside the pan, so you need a lot of oil. 09 - Make any shape you'd like and fry at 350C / 662F.

ANGEL WINGS

Steps:

• Heat broiler. Lay cake wedges on sides; cut each crosswise in half and place on a baking sheet. Broil cake until brown on top, 2 to 5 minutes. Pulse candy in a food processor. Microwave chocolate in a bowl, stirring every 15 seconds, until smooth, 1 to 2 minutes. Dip untoasted side of cake in chocolate; place on platter chocolate side up. Sprinkle candy pieces over chocolate.

ANGEL WINGS

Steps:

• Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet.
• Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant.
• Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square.
• Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes.
• Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven--if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve.
• Store cookies in a tightly sealed container for up to 3 days.