Fried Hungarian Angel Wings
3 large egg yolks
1 tablespoon sour cream
1 tablespoon granulated sugar
1 tablespoon rum or whiskey
1 pinch salt
1 1/2 cups all-purpose flour, sifted.
Place in the center of a breadboard one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined.
Gradually work into the flour. The dough should be of the consistency of noodle dough. Knead for a few minutes to make the dough smooth.
Split the dough into 2 portions. On a lightly floured board roll out each section until paper-thin.
If you have a pie-crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges. 5. With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.
Fry in a deep fat (Lard preferred, Crisco or vegetable oil) until golden brown.
Drain on paper towel.
Sprinkle with sifted confectioners sugar while still warm on both sides.
Pairs Well With
These are very crispy and light as a feather fried dough cookies. They look great when piled high in a pyramid on a cut crystal platter.