ANGEL WINGS
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 38 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper or a silicone sheet.
- Pulse the granulated sugar and lemon zest in a food processor until fine and fragrant.
- Lay 1 of the puff pastry sheets on a lightly floured work surface. Brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar. Lightly press sugar into the pastry with a rolling pin. Place the other pastry sheet on top, brush with the remaining butter and sprinkle with remaining sugar. Carefully roll the pastry out into a 12-inch square, about 1 1/8-inch thick. Trim uneven edges with a pizza cutter or a knife to make a perfect square.
- Starting on the closest edge, roll the pastry up into a cylinder but stop at the mid point of the dough. Roll the pastry up on the opposite side so it looks like an old-fashioned scroll. Adjust the rolls so they are even and meet in the center. Wrap tightly in plastic wrap and freeze until firm, 20 minutes.
- Slice the roll, crosswise, with a serrated knife into 1/4-inch thick pieces and lay on the prepared baking sheet. Bake until the cookies soften, about 10 minutes. Working quickly and efficiently, remove the cookies from the oven--if they have lost their shape, gently roll them back together. Let cool on the pan for a minute to set. Turn them with a spatula (take care to keep the shape) sprinkle with the yellow sugar and return to the oven. Continue to bake until golden brown, about 15 more minutes. Transfer cookies to a rack, sugary sides up, to cool. Serve.
- Store cookies in a tightly sealed container for up to 3 days.
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
POLISH ANGEL WINGS-CHRUSCIKI
This is a classic Polish cookie that my mom and Bushia used to make at Christmas time. I've found that this is a really hard dough to work with, but it is from the original Polish recipe translated into English. These are not really sweet cookies, but they get most of their sweetness from the powdered sugar on the outside.
Provided by Bippie
Categories Dessert
Time 1h
Yield 50 cookies
Number Of Ingredients 7
Steps:
- Beat eggs until thick.
- Add salt slowly while stirring.
- Add sugar and vanilla, beat well.
- Add cream and flour, alternating until blended. You may need more than the flour listed above depending on how humid it is that day.
- Turn onto a floured board.
- Cover with a cloth for 10 minutes.
- Knead until dough blisters.
- Roll very thin.
- Cut into 1 inch by 4 inch rectangles.
- Cut a gash in the middle of the rectangle and pull one end through so it looks like a twist.
- Fry in 375 degree oil until golden brown.
- Drain on a rack for 3 minutes then roll into powdered sugar.
ANGEL WINGS - KHRUSTY
This very dainty pastry is simple, quick and loved by everyone, especially children, as finger food. Not very rich and not too sweet either. My mom always made these for us,and now I make them for my granddaughter. If you wish to see how to twist them go to my website:http://suburbangrandma.com/recipes/angel-wings-khrusty-recipe/
Provided by Suburban Grandma
Categories Dessert
Time 1h
Yield 24-30 pieces, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together to form dough smooth enough to roll out.
- Place your dough on a floured board, or counter top.
- Use a rolling pin and roll out the dough very thin, 1/8 inch thick or slightly thinner.
- Use pizza cutter, and cut 1 inch wide slices, then cut these into 3 inches long pieces.
- Make a lengthwise slid 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 slid, to form a twist.
- Fill a frying pan with canola oil, about 2 inches deep.
- Heat the oil to about 200 degrees (to test the oil, drop in one piece of dough, and if it starts to sizzle, the oil is ready).
- Place your angel wings in the hot oil, as many as you can fit without crowding them.
- Fry for one minute on one side.
- Turn them over (I use a fork), and fry on the other side for another minute.
- Using tongs, remove golden fried angel wings onto a platter lined with paper towel, to absorb any excess oil.
- Cool them completely.
- Sprinkle generously with powdered sugar on both sides.
Nutrition Facts : Calories 301.6, Fat 5, SaturatedFat 1.9, Cholesterol 190.1, Sodium 82.7, Carbohydrate 57.7, Fiber 0.8, Sugar 32.8, Protein 5.8
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ANGEL WINGS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
5/5 (4)Author Food Network KitchenServings 42Difficulty Easy
- Combine the flour, sour cream, egg yolks, honey, lemon zest and salt in a stand mixer fitted with the dough hook attachment. Mix on medium-high speed until the dough comes together and begins to pull away from the bowl, 3 to 4 minutes. Turn out onto a floured surface and knead until smooth, about 5 minutes. Divide into 2 balls, loosely cover with plastic wrap and let sit at room temperature, 1 hour.
- Roll out each ball on a floured surface into a 12-inch square, about 1/8 inch thick. Cut each square into 7 strips, then cut each strip crosswise into thirds (you will have 42 rectangles). One at a time, make a 1-inch slit lengthwise down the center of each rectangle; lift a short end and thread it through the slit, then pull out; twist in the middle so it looks like a bow.
- Heat about 3 inches of vegetable oil in a pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry 5 to 7 cookies at a time, turning, until deep golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Toss in the confectioners' sugar. Store in an airtight container for up to 3 days.
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