Easy Angel Wing Cookies (Polish Chrusciki)

By Natasha's Kitchen · 60 min

Ingredients

Instructions

1. In a large bowl, beat the egg yolks and sugar with an electric mixer on high for 1 minute, until lighter in color.
2. Add the heavy cream, vanilla, melted butter and salt, and beat to combine.
3. Add the 2 1/4 cups flour a little at a time, mixing well. When it becomes too thick for the mixer, finish mixing with a firm spatula.
4. Knead the dough on a work surface for about a minute until smooth, adding more flour (from the extra 1/4 cup) until it is no longer sticky.
5. Divide the dough into 4 pieces and wrap them in plastic wrap, working with one piece at a time.
6. Roll one piece as thin as possible on a lightly floured surface.
7. Cut the sheet into 1-inch-wide strips with a pizza or ravioli cutter, then cut them diagonally into 4-inch lengths.
8. Cut a 1-inch slit lengthwise down the center of each piece, pull one end through the slit and gently tug to form a twist or angel wing shape.
9. Heat 2 inches of oil in a large saucepan over medium heat to 370°F, keeping it between 360-370°F with a thermometer.
10. Fry 3-4 cookies at a time, one at a time, until they float and are done in about 15 seconds per side; if faster, the oil is too hot. Flip with 2 forks.
11. Drain on a paper towel-lined platter to cool, then repeat with the rest. Dust each layer generously with powdered sugar, to taste.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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