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Angel wing pastries dusted with powdered sugar and served with jam
Classic crispy Hungarian pastry

Hungarian Angel Wings (Csöröge)

Author: Flavelo
Recipes Cakes and Desserts
Frying doughnuts is about rapid water evaporation. Moisture in the dough turns to steam in 350°F oil, puffing up the pastry while the Maillard reaction browns the crust. Csöröge is unique for its diamond shape and twist, creating more surface area for maximum crispiness.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Deep Skillet or Dutch Oven
  • Slotted Spoon
  • Paper Towels
  • Pastry Wheel (optional)

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Sift flour into a bowl, add salt, sugar, yolks, sour cream, and rum/vinegar. Knead into a smooth, elastic dough.

Tip: Alcohol or acid inhibits gluten formation slightly, ensuring a tender, flaky texture that absorbs less oil.
2 ✓

Wrap in plastic and refrigerate for 30 minutes.

Tip: Resting allows gluten strands to relax, making the dough easier to roll without springing back.
3 ✓

Roll dough thin (1/8 inch) on a floured surface. Cut into diamonds, slit the center, and pull one corner through the loop.

Tip: Thin dough blisters beautifully in hot oil for extra crunch.
4 ✓

Heat oil to 350°F (175°C). Test with a scrap piece; if it sizzles immediately, it's ready.

Tip: Consistent heat is key. Don't overcrowd the pan or the temp will drop.
5 ✓

Fry for 1-2 minutes per side until golden, then drain on paper towels.

Tip: Paper towels wick away excess surface oil via capillary action.
6 ✓

Dust with powdered sugar while warm and serve with jam.

Tip: Sugar melts slightly on warm pastry, creating a delicious glaze.

Recipe FAQ

Why is it greasy?
Oil temp was too low. The dough absorbed the fat like a sponge instead of searing.
Why is it burnt outside but raw inside?
Oil was too hot. The exterior burned before heat penetrated the center.

Ingredients

  • 2.5 cups All-Purpose Flour
  • 4 large Egg Yolks
  • 0.5 cup Sour Cream
  • 2 tbsp Confectioners' Sugar (for dough)
  • 1 pinch Salt
  • 1 tbsp Rum or White Vinegar
  • 2 cups Vegetable Oil (for frying)
  • 0.25 cup Confectioners' Sugar (for dusting)
  • 0.5 cup Apricot Jam