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
ANGEL WINGS
I knew I'd hit a winner with these crisp and simple angel wings when my sister first sampled them. After one taste, she was so impressed she asked me to bake her wedding cake! -R. Lane, Tenafly, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic; refrigerate for 4 hours or overnight. , Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12x5-in. rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon. Lightly mark a line down the center of the dough, making two 6x5-in. rectangles. , Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Wrap in plastic; freeze for 30 minutes. Repeat three times. , Place remaining sugar or place coarse sugar if desired on waxed paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets. , Bake at 375° until golden brown, about 16-18 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 6g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ANGEL WINGS
Make and share this Angel Wings recipe from Food.com.
Provided by seahorse73
Categories Dessert
Time 50m
Yield 38 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 99.4, Fat 5.2, SaturatedFat 1.4, Cholesterol 0.8, Sodium 32.2, Carbohydrate 12.4, Fiber 0.2, Sugar 6.7, Protein 0.9
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.
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