Hungarian Angel Wing Fry Cookies (Csoroge)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: