Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes Makes: 36 - 40
Ingredients: 3 egg yolks 2 Tablespoons sugar pinch of salt 2 Tablespoons sour cream (I use reduced fat) 1/2 teaspoon vanilla 1/2 teaspoon each lemon & orange zest 3/4 cup all purpose flour up to 2 Tablespoons additional flour 1 quart of oil for frying (safflower or canola) 1/2 cup powdered sugar Instructions: 1. 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. 2. On low speed, stir in sour cream, vanilla, zests & flour. 3. Stir in enough additional flour to form a mass (1-2 tablespoons) 4. Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed. 5. Divide dough in half, keeping extra covered with plastic. 6. 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. 7. 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. 8. Drain on paper towels. Let cool an sprinkle with powdered sugar. 9. To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.
Note: Chrusciki are best served right away but can be stored at room temperature for several days. I store mine on a large platter, separating the layers with waxed paper, and cover them all with aluminum foil, not plastic.
https://www.jennycancook.com/recipes/polish-chrusciki-angel-wings/
Comments