khrustyky cookies

What’s more exciting than chitchatting with folks who love to share stories and recipes – especially when they’re tied to one’s heritage? Recipes can pull at the heartstrings as easily as fond memories and kitten videos. This month’s recipe goes by several names, but you’ll need to listen to this podcast episode to hear how it’s properly pronounced:Angel Wings, Khrustyky or More Cookies.

Stefanie Hodowanec and Cynthia Koretsky recently joined the 2 Weird Hungry Girls podcast. They both have strong Ukrainian roots, are committed to their church community and take pride in their family heritage. Not only did we talk about cookies, but we dove into what to expect at the second annual Ukrainian Heritage Festival, hosted by Nativity of BVM Ukrainian Catholic Church in Reading. I got hungry just hearing about the food that will be served on the 23rd!

You may know Khrustyky Cookies better as Angel Wings. If you have never deep-fried a cookie (like me), don’t be intimidated by the recipe. I was a bit anxious because the cookies are so pretty, it seemed they would be nearly impossible to make. The notion of rolling out a cookie dough seemed like too much work to me, but this turned out to be an easy recipe – and so lovely when served.

The amount of flour you’ll use may depend on the humidity. I found it simple to make the dough smooth but soft by adding a little flour at a time to the work surface as I kneaded the dough. And rolling it out and cutting the pieces while other cookies fried worked smoothly.

I encourage you to visit the Ukrainian Heritage Festival and give these cookies a try – you won’t be disappointed! Catch the podcast episode here.

The festival will be a fun-filled day of music, a performance by a Ukrainian dance troupe from New Jersey, games and tantalizing food to tickle your taste buds.

Ukrainian Heritage Festival  •  Saturday, September 23, 12 pm-10 pm  •  Nativity of BVM Church Hall, 211 Grace Street, Reading, PA 19611

khrustyky cookies

 

Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Note: I rolled the dough out to a 14 x 20-inch piece and began cutting 1 x 4-inch rectangles, but then found that 1½ x 2½-inch rectangles were easier to work with.

: Recipe provided by Stephanie Hodowanec and Cynthia Koretsky

Serves: Yields approximately 50 cookies

Ingredients

• Oil
• 5 egg yolks (can substitute egg whites or Egg Beaters)
• 1⁄2 teaspoon salt
• 1⁄4 cup sugar
• 1 teaspoon vanilla extract
• 5 tablespoons heavy cream
• 2 1⁄4 cups flour, extra for dusting
• Powdered sugar

Instructions

1. In a large mixing bowl, beat the egg yolks until creamy. While stirring, add the salt.
2. Add the sugar and vanilla, beating well.
3. Add the cream and flour, alternating until blended. Use more flour if needed; the dough should be firm but not tacky to touch.
4. Turn the dough onto a floured surface and cover with a dishcloth for 10 minutes.
5. Knead the dough until it blisters.
6. Roll the dough very thin. Cut into 1 x 4-inch rectangles.
7. Make a small slice in the center of each rectangle and pull one end through the slice so it looks like a twist.
8. Fill a Dutch oven or deep frying pan with at least 2 inches of oil. Using a frying thermometer, heat the oil to 350-375ºF. Fry the rectangles until golden brown, about 2 minutes, flipping them halfway during cooking.
9. Place the fried cookies on a cooling rack over newspaper or paper towels and allow to cool. Once cooled, dust with the powdered sugar.

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