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.”
READY IN:
4mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin.
  4. 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.
  5. With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.
  6. Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.
  7. Drain on paper towel.
  8. Sprinkle with sifted confectioners sugar.

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