All that I have to say about these angel wing pastry cookies are that they are so amazing! They are a fried pastry dough that are very delicate and flaky. You coat them in powdered sugar and once they hit your mouth, it's pure heaven. It is something that should definitely be a part of a christmas cookie spread and your party guests will be begging for more!
Angel wing cookies and tradition
This cookie really hits the heart strings and is so full of tradition on my paternal side of the family. I had to channel my inner Della Ring (paternal grandmother) when I made these.
This pastry like cookie aka Chrusciki, is a tradition in polish culture during Christmas time. Although my grandmother was 100% Lithuanian, my great grandmother spend time in Warsaw during the war. My grandmother then learned from her mother how to make the angel wings.
The cookbook that my dad gave to me was my grandmothers and it is very worn and old, but when he asked me to attempt these cookies I gladly obliged. He had these cookies every single Christmas and when I finally made them he was so incredibly happy. He gave me the stamp of approval and needless to say I will be making these every year now.
Tips for the best angel wing cookies
- Make sure the dough is rolled paper thin. A pasta maker would be great to use if you have one.
- Cut the dough with a pizza cutter to get even strips.
- If you are shaping a lot of the cookies, place a damp paper towel over them so they don't dry out.
- Use a candy thermometer when heating up the oil. Temperature should be 350 degrees before frying.
- If you are not going to serve them right away hold off on dusting them with confectioner's sugar to preserve crispiness.
How to make the angel wing pastry cookies
First, in a large mixing bowl, add your egg, egg yolks and salt. Beat well. Then ,add in confectioner's sugar and vanilla and combine well. Fold in your sifted flour (dough will be tacky).
Second, transfer to a well floured board and knead well until dough blisters. Roll very thin (dough will be about 12 in across). Cut into 4 inch strips and slit each strip in the center. Next, pull other end through the slit. This will give the appearance of the angel wing.
Third, use a deep walled pan to fry strips. Heat up canola oil and use candy thermometer on the side of the pan. Make sure the actual thermometer tip is not touching bottom of the pan as temp won't read correctly. The temp of oil should be between 350-360 degrees.
Lastly, drop strips in the oil and they should be a light golden brown in color (2 minutes). Remove and place on a paper towel to absorb the grease. Add strips to plastic bag and coat in confectioner's sugar.
Serve and Enjoy!
Fried dessert recipes
Angel wings- Chrusciki
- Electric hand mixer with beaters
- Home Decor
- Measuring cups and spoons
- Rolling pin
- Deep sided frying pan
- Candy thermometer
- 4 egg yolks
- 1 large whole egg
- ¼ cup confectioner's sugar more for coating after frying
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sifted flour
- canola oil
- In a large mixing bowl, add the eggs and salt. Beat well. Then add in the confectioner's sugar and vanilla extract. Beat until well blended.
- Fold in flour. Transfer dough to a floured board and knead until the dough blisters.
- Roll very thin (12 in across) and cut into strips about 4 inches long. Slit each piece in the center and pull other end through the slit.
- Deep fry in canola oil until lightly browned. Oil should be between 350-360° (use candy thermometer to measure temp).
- Transfer on to a paper towel and sprinkle with powdered sugar until they are completely covered.
- Best served right away, but can be put in an airtight container at room temperature for up to a week
Fun fact of the day!
For all you fellow starbucks junkies, because any one who knows me, know that I am obsessed. Apparently, the CIA headquarters has its own starbucks, but baristas won't write there names on the cups.
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