Hungarian Angel Wing Fry Cookies Csoroge
Delight your senses with Hungarian Angel Wing Fry Cookies, also known as Csöröge—a crispy, golden pastry that’s as beautiful as it is delicious. These delicate, twisted treats are made from a rich dough infused with tangy sour cream, fragrant vanilla, and bright lemon zest, kneaded to smooth perfection before being shaped into their signature angel-wing form. Deep-fried until golden and dusted liberally with powdered sugar, Csöröge cookies are light, airy, and irresistibly sweet, making them the perfect dessert or snack. Ideal for special occasions or a unique addition to your cookie platter, this traditional Hungarian recipe is a celebration of old-world flavors and rustic charm. Serve warm and let the melt-in-your-mouth texture transport you straight to the heart of Eastern Europe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 4 large egg yolks
- 4 tablespoons sour cream
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 0.25 teaspoon salt
- 4 cups vegetable oil or lard (for frying)
- 0.5 cups powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and lemon zest. Mix well.
In a separate bowl, whisk together the egg yolks, sour cream, melted unsalted butter, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough begins to form.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 20 minutes.
After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness.
Using a sharp knife or pastry cutter, cut the dough into rectangles approximately 3 inches long and 1 inch wide. Cut a small slit in the center of each rectangle, then pull one end of the dough through the slit to create the signature twisted shape.
Heat the vegetable oil or lard in a deep frying pan or pot to about 350°F (175°C). Test the oil by dropping a small piece of dough into it; it should sizzle and float to the top.
Carefully add the twisted cookies to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 1–2 minutes per side, or until golden brown.
Using a slotted spoon, remove the cookies from the oil and place them on a plate lined with paper towels to drain excess oil.
Once all the cookies are fried and slightly cooled, generously dust them with powdered sugar before serving.
Nutrition Facts
Calories |
10112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1000.3 g | 1282% | |
| Saturated Fat | 159.6 g | 798% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 277.5 g | 101% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 92.2 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 200 mg | 15% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
