Tuesday, January 6, 2015

Anna Sultana's Angel Wing Cookies (Polish Chrusciki)


Some of Ma's recipes were similar to those my Sicilian Aunts cooked.
And some were similar to what our German neighbours cooked.
Hard to believe?
Ma said Mrs. Kekelia's German rouladen reminded her of Maltese bragoli.
So sometimes she’d switch, just to keep things interesting.

We also had Polish neighbours in College Point.
One of their cookie recipes reminded Ma of Maltese Imqaret - Deep-fried Date Slices.
Imqaret has a bit of heft to it.
The Angel Wings were more delicate, perfect with a cup of tea, and a great favourite at gatherings at St. Fidelis Church.
When Ma saw us going for seconds - and thirds - she asked a neighbour for the recipe.
Hey, what’s not to like about fried dough covered in sugar?


Hint:

If you’re in a rush you can fry the squares as is, without slitting and pulling through.
Some of the Moms did that.
The other Moms said the Moms who made plain square cookies were lazy.
But that was in the 50s when Moms did that.
The plain square cookies curl up a bit at the corners and are good, too.

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

The cookies can be stored in a closed tin.
If some of the sugar has be absorbed before serving, add more Confectioners’ sugar.


                        Angel Wing Cookies

Makes about 1 dozen cookies, more or less

In a large mixer bowl place
4 large egg yolks
1 Tablespoon sour cream
1 Tablespoon sugar
1/8 teaspoon salt
1 teaspoon brandy or rum 
Beat at medium speed until just mixed.
Add
1 Cup flour
Mix flour in, then turn out and knead the dough.
Let the dough rest for 30 minutes. 

Cut the dough into three sections.
Roll out one piece as thin as you can.
Then cut the dough into strips, about two inches wide.
Cut the strip into two inch squares.
Cut a slit in the middle of each square and pull one end through.
Repeat with the remaining dough.

In a deep saucepan or deep fryer pour
about 2 inches vegetable oil
Heat to 375º on a deep-fry thermometer or test with dough.

Place a few cookies into the hot oil.
Don't crowd or they won't fry properly.
Fry about 3 minutes.
They should be crisp and light golden brown.
Remove the cookies with a slotted spoon.
Drain on paper towels.
Sprinkle with plenty of
Confectioners’ sugar

Serve with hot tea or coffee.

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