Thursday, April 2, 2015

Polish Crusciki (Angel Wings)

I made crusciki ( hroos-shee-kee) for the kids yesterday and they loved them.  When I was a little girl, I also loved these cookies.  Most often I would get them when my dad went to a Polish wedding.  He would bring some home wrapped up in a paper napkin for me and they were such a treat.
 I made two recipes which made about 150 cookies.

 The recipe:

  • 5 large egg yolks, at room temperature
  • 1 large whole egg, at room temperature
  • 1/2 tsp. salt
  • 4 tablespoons of sugar
  • 1/4 cup sour cream
  • 1 tsp. vanilla extract
  • 1 Tbsp. rum
  • 2 cups all-purpose flour
  • Canola or vegetable oil
  • Confectioners' sugar for dusting 
Preparation:

Combine egg yolks, whole egg and salt in bowl of mixer.  Beat at high speed until thick and lemon colored, about 5 minutes.  Beat in sugar, sour cream, vanilla and rum.  Add flour gradually to form a cohesive dough.  This dough is very soft.  Add just enough flour so the dough is no longer sticky.

Turn dough out onto a floured board, divide in half, cover with plastic wrap and let rest for at least 20 minutes.

Working with half of the dough at a time, roll out to 1/8-inch thickness.  These are best when the dough is paper thin.  Cut into 1 x 3 inch wide strips.

Heat 2 inches of oil in a large, deep skillet to 350 degrees.  Make a slit in the center of each strip of dough, then pull one end through the slit to form a bow.


 Fry about 6 at a time.  Do not crowd them.

 Flip over half way through cooking.

Drain on paper towels and then cool them on a rack.  Sprinkle them with confectioners sugar on both sides.
These are wonderful when freshly made but they are still very good when kept in a covered container.