This is the Polish version of angel wings.

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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.

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  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.

  • On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.

  • Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.

Editor's Notes:

These are traditionally fried in lard. You'll need about 2 pounds of lard to make it deep enough for frying.

We have determined the nutritional value of lard for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of fat used.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

256 calories; 23.5 g total fat; 66 mg cholesterol; 62 mg sodium. 9.8 g carbohydrates; 1.8 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2014
I make these the traditional Polish way. To keep from being tough no egg whites. 13 egg yokes. Small container of sour cream. Flour until it stops sticking to your hands. I have never made them in under 3 hours. Type of alcohol does not matter. I use whiskey. I usually use 2 boxes of xxx sugar. They melt in your mouth.....remember don't be afraid to kneed the dough....there are no real measurements of ingredients. Super light and super tasty. Read More
(33)
17 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/26/2014
I make these the traditional Polish way. To keep from being tough no egg whites. 13 egg yokes. Small container of sour cream. Flour until it stops sticking to your hands. I have never made them in under 3 hours. Type of alcohol does not matter. I use whiskey. I usually use 2 boxes of xxx sugar. They melt in your mouth.....remember don't be afraid to kneed the dough....there are no real measurements of ingredients. Super light and super tasty. Read More
(33)
Rating: 5 stars
11/26/2014
I make these the traditional Polish way. To keep from being tough no egg whites. 13 egg yokes. Small container of sour cream. Flour until it stops sticking to your hands. I have never made them in under 3 hours. Type of alcohol does not matter. I use whiskey. I usually use 2 boxes of xxx sugar. They melt in your mouth.....remember don't be afraid to kneed the dough....there are no real measurements of ingredients. Super light and super tasty. Read More
(33)
Rating: 5 stars
04/10/2003
Only one word for these. GREAT! I added a LITTLE more whiskey.:-))))) Read More
(13)
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Rating: 4 stars
12/11/2005
Almost like Moms Read More
(8)
Rating: 5 stars
12/01/2011
These bring back some incredible edible memories! My mother and grandmother made them when I was young. If you like a light thin pastry that is not too sweet you will love them too. They are sooo good! I can't wait to make them for the holidays. Read More
(6)
Rating: 5 stars
12/18/2014
This recipe is "spot-on"! My Babcia (grandmother in Polish pronounced "BAHB-CHA") and I made these by the bushel at Christmastime and even for Easter and whenever there was a truly special family event (weddings etc.). We would make this dough just like this and she would put in the whisky (we used Calvert's Blended Canadian Whisky back then; it is no longer available but Black Velvet or Seagram's 7 will work just fine). We would put the dough together then roll it out in batches really thinly and form them and then I would stand at the stove and fry fry fry... it took us a whole day but it was a day well-spent. As I said we would make them by the bushel and we would use a dozen eggs for one batch. Excellent pastry! Read More
(6)
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Rating: 5 stars
12/13/2014
This is the exact recipe my mother used. The recipe makes a lot. Sometimes I will freeze some after they have been rolled cut and shaped. Freeze between sheets of parchment paper. When ready to make them remove from freezer and fry. Be aware do not make them on a warm and humid day because they will lose their crispness. Read More
(5)
Rating: 5 stars
03/15/2016
I've made a similar recipe for over 50 years the difference is mine uses 6 egg yokes and 5 Tbl sour cream alternating flour and sour cream till you have a nice ball then kneed till blistery and smooth. Keep dusting flour so you won't stick. Oh and I make them four inches long and after folding stretch them as you lay them in the hot oil. My kids always fought over the largest ones. My Busia said mine were just like hers!!! Read More
(3)
Rating: 5 stars
12/22/2010
Thank you!!! I love these wonderful hoiday cookies but never knew what they where called. Read More
(1)
Rating: 4 stars
12/26/2013
I used 2 Tb of bourbon and added 1/4 C of flour. Everyone enjoyed them! Read More