Recipe For Cooking Polish Angel Wings

Toaster Oven Cookies :: Holiday Cookies

Polish Angel Wings

4 egg yolks
1 whole egg
1/2 tea. salt
1/3 C. powderedsugar
2 Tbsp. rum or brandy
1 tea. vanilla extract
1 1/4 C. flour
3 C. vegetable shortening for frying
Powderedsugar for topping

In a lrg. bowl of an electric mixer, combine egg yolks, egg and salt. Beat on highest speed until mixture is thick and drops softly from the beaters, 7 to 10 min.,

Beat in sugar, a sm. amount at a time. Beat in rum and vanilla extract or flavoring. Remove from mixer. Fold flour into mixture by hand until incorporated.

Turn dough onto generously floured surface. Knead dough until blisters form on the dough, about 10 min. Add sm. amounts of flour as needed to surface to keep dough from sticking. Divide dough in half. Cover one half with inverted bowl, towel or plastic wrap to prevent drying.

Roll out other half of dough as thin as possible, (about an 8 x 12-in. rectangle). If dough resists, let it rest for a few min. and resume rolling. Cut dough into 2 x 4-in. rectangles. Make a 2-in. slit from center almost to end of each dough strip. Pull opposite end of strip through slit to twist the dough. Repeat with remaining dough.

In a lrg. skillet, heat vegetable shortening until it reaches 350 degrees F on a deep-fat fry thermometer. (This is important, if the oil is too cool, dough will absorb too much oil; if it is too hot, the pastry will burn on the outside and not cook properly on the inside.) Add a few angel wings at a time and fry until golden on both sides, turning about halfway through cooking time, about 1 1/2 min. total. Remove to drain on paper towels. Repeat with remaining angel wings until all are fried. Cool completely and dust liberally with powderedsugar. Store in airtight container.