HUNGARIAN ANGEL WING FRY COOKIES (CSOROGE)
These cookies are those wonderfully crispy, light as a feather fried dough cookies always made for Weddings. They look so beautiful when piled high in a pyramid on a cut crystal platter. These pastries would also be made for a Sunday dinner and served with coffee after a meal of Beef Gulyas or Chicken Paprikas. It always left traces of powdered sugar on your upper lip, and sometimes on the tip of your nose.
Provided by montanamarti
Categories Dessert
Time 4m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Place in the center of a bread board one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined.
- Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth.
- Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin.
- If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges.
- With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.
- Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.
- Drain on paper towel.
- Sprinkle with sifted confectioners sugar.
HUNGARIAN DEEP-FRIED ANGEL WING COOKIES (CSOROGE)
Wonderful crispy and light as a feather fried cookies. Always made for Hungarian weddings. These pastries would also be served with coffee after Sunday dinner.
Provided by littleturtle
Categories Dessert
Time 35m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- About 20 minutes before frying fill a deep saucepan halfway to 2/3 full of oil, lard, or shortening, and heat slowly to 365°F or follow the manufacturer's directions for set-up if using an automatic deep-fryer.
- Sift together flour, sugar, and salt into a bowl.
- Mix together the egg yolks, sour cream, whiskey, and vanilla, then make a well in the center of the dry mixture and pour the wet mixture inches.
- Mix the ingredients until all of the flour is moistened.
- Let dough rest 1-2 minutes.
- Turn dough out onto a lightly floured surface and knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process just until ingredients are well blended (always turn the dough in the same direction and use as little additional flour as possible).
- Shape dough into a smooth ball and roll out on a lightly floured surface into a rectangle 1/8-inch thick (if you don't have enough space to do this, divide dough in half first, then roll out the halves seperately).
- Use a spatula to loosen the dough, lift it slightly and sprinkle a little flour underneath anywhere the dough sticks.
- With a floured knife cut the dough into diamond shapes about 2-inches wide at the center and 6-inches long (you can make a cardboard pattern beforehand and use that as a guide if you wish).
- Make a 1-inch slit lengthwise at the center of each cookie, and pull one end through the opening, twisting slightly as you do.
- Deep fry only one layer of cookies at a time (don't crowd the pan).
- With a fork, turn the cookies several times as they fry and as they rise to the surface, but be careful not to pierce the cookie.
- Fry until lightly browned (about 3 minutes).
- Drain cookies over fat for a few seconds and then drain on paper towels.
- Sprinkle cookies with powdered sugar while still hot.
Nutrition Facts : Calories 48.3, Fat 1.3, SaturatedFat 0.7, Cholesterol 20.6, Sodium 41.7, Carbohydrate 7.5, Fiber 0.2, Sugar 1, Protein 1.2
CSOROGE-HUNGARIAN CRISPY CRULLERS
Adapted from The Art of Hungarian Cooking. Posted for the Zaar World Tour. If you don't want to use brandy(or whiskey), sub apple juice.
Provided by Sharon123
Categories Dessert
Time 25m
Yield 30 crullers, about
Number Of Ingredients 7
Steps:
- Add just enough of flour to egg yolks and sour cream to make a soft dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Try not to use any more flour than necessary.
- Let dough rest about 3 minutes. Roll out very thin. Roll out on lightly floured board to about 1/8" thick. With a floured knife, cut into diamond shapes about 2" wide, 6" long. Make a 1" slit in center and pull one end through slit, twisting a little as you do it.
- Fry in veg. shortening(about 365*F.) to cover until light brown, turning once or twice to brown evenly; drain on paper towels. Sprinkle generously with powdered sugar while still hot. Enjoy!
Nutrition Facts : Calories 29.9, Fat 0.9, SaturatedFat 0.4, Cholesterol 19.7, Sodium 40.6, Carbohydrate 4.5, Fiber 0.1, Sugar 0.5, Protein 0.8
ANGEL WING COOKIES
Make and share this Angel Wing Cookies recipe from Food.com.
Provided by JackieMarie
Categories Dessert
Time 23m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- Combine flour, sugar and salt in large bowl.
- Beat egg yolks until pale yellow.
- Add to flour mixture all the rest of the ingredients.
- Stir until blended then knead until dough until well blended.
- Roll out on floured surface to 1/8" thickness.
- Using a pastry wheel, cut 1" X 3" strips.
- Make a slit in the center of the dough and pull one end of the strip through it.
- Deep fry in 375 degree oil for about 3 minutes.
- Dust with confectioner sugar.
- *I am not exactly sure on amount of cookies since I don't know if grandma does double batches but with 4 cups of flour I'm assuming it's a good amount.
Nutrition Facts : Calories 146.3, Fat 5, SaturatedFat 2.7, Cholesterol 64.8, Sodium 46.1, Carbohydrate 21, Fiber 0.7, Sugar 1.4, Protein 3.7
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