Angel Wings (Khrusty)- Recipe
Angel Wings, also known as, Khrusty, Verhuny, or Chrusciki, are a very popular and dainty dessert specialty found in Polish bakeries, European specialty stores, and even some grocery stores.
They are very light and airy, and quite simple to make.
My grandchildren love these, so I make sure they are on hand when I have these visitors.
Angel Wings are an excellent accompaniment to a nice cup of your favorite tea.
This recipe yields 24-30 pieces.
- 4 egg yolks
- 1 Tbs. white vinegar, or Brandy, Vodka or Rum (see TIP below)
- 1 Tbs. sour cream
- 1 Tbs. sugar
- 1 cup flour
- 1/8 tsp. salt
- 1 tsp. vanilla extract
- Crisco Shortening, or Canola oil for frying ( I prefer Crisco)
- Powdered sugar
- In a medium bowl beat the egg yolks with sugar until thick and creamy and light yellow color. Mix in the brandy, vodka or rum, then add salt, sour cream and vanilla extract until well incorporated. Mix in the flour to absorb the wet ingredients, and knead it few minutes on a lightly floured work area, but do not overwork it.
- Cover and rest for 20 minutes.
- Use a rolling pin, roll out the dough very thin, paper thin.
- Use pizza cutter, and cut 1 inch wide strips, then cut these into 3 inches long pieces.
- Make a lengthwise slit in the middle of each of the 1 x 3 inch pieces, leaving at least ¼ inch from each end.
- Pull one end through the slit, to form a twist.
- Place 2 cups of Crisco Shortening in a frying pan, and melt it so the fat is at least 2 inches deep.
- Heat the fat to about 200 degrees F (to test it, drop in one piece of dough, and if it starts to sizzle, the temperature is ready.
- Place as many angel wings into the hot fat as it easily fits, without overcrowding.
- Fry for one minute or less on one side.
- Turn them over (I use a fork), and fry on the other side until light golden color.
- Using tongs, remove angel wings onto a platter lined with paper towels, to absorb any excess fat.
- Cool them completely.
- Sprinkle generously with powdered sugar, on both sides.
I use 1 tsp. of vinegar and 1 tsp. of Rectified Spirit (95% alcohol). The alcohol evaporates during frying, but makes the dough very light.