Hungarian Angel Wing Fry Cookies (Csoroge)

1. 1

   Place in the center of a bread board 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.

2. 2

   Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth.

3. 3

   Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin.

4. 4

   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. 5

   With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.

6. 6

   Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.

7. 7

   Drain on paper towel.

8. 8

   Sprinkle with sifted confectioners sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.