Angel Wings, also known as Chruściki in Polish, are a delicate and crispy pastry treat that’s perfect for special occasions or as a sweet indulgence with a cup of tea or coffee. These light, airy pastries are made by rolling out a simple dough, cutting it into strips, twisting them into shapes, and then frying them to golden perfection. Dusted with a generous amount of powdered sugar, Angel Wings have a delightful crunch and a subtle sweetness that makes them irresistible. Often enjoyed during holidays and celebrations, these traditional pastries are a delightful nod to European culinary heritage and a treat that’s sure to please everyone.
Ingredients:
- 2 large eggs
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream or heavy cream
- 1 tablespoon vodka or rum (optional, for extra crispiness)
- 1 1/4 cups all-purpose flour (plus more for rolling)
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions:
- Prepare the Dough: In a large mixing bowl, whisk together the eggs, sugar, salt, vanilla extract, sour cream (or heavy cream), and vodka or rum (if using) until smooth. Gradually add the flour, mixing until a soft dough forms. The dough should be smooth and slightly sticky but firm enough to roll out. Add more flour if necessary.
- Knead and Rest: Turn the dough out onto a lightly floured surface and knead it for 5-7 minutes until it becomes elastic and smooth. Cover the dough with a clean kitchen towel and let it rest for about 30 minutes.
- Roll Out the Dough: After resting, divide the dough into two portions. Roll out one portion of the dough on a floured surface as thinly as possible, almost paper-thin. Use a pastry wheel or knife to cut the dough into strips about 1 inch wide and 3-4 inches long. Make a slit in the center of each strip and gently pull one end through the slit to form a twist.
- Heat the Oil: In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of dough; it should sizzle and rise to the surface.
- Fry the Pastries: Fry the dough twists in batches, being careful not to overcrowd the pan. Fry for 1-2 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to transfer the fried pastries to a paper towel-lined plate to drain excess oil.
- Dust with Powdered Sugar: Once the Angel Wings have cooled slightly, generously dust them with powdered sugar.
- Serve: Serve the Angel Wings immediately, or store them in an airtight container for up to a few days. They are best enjoyed fresh with a light, crispy texture.
Angel Wings are a light, airy, and crispy delight that’s perfect for any festive occasion, offering a sweet taste of tradition that’s sure to be a hit with family and friends.