Ceregi

Ceregi (also known as chrusciki or angel wings) are one of those old-world pastries that have been part of Polish celebrations for generations. Weddings, holidays, Fat Thursday, or any excuse to fire up the fryer.

The dough is dead simple: egg yolks beaten until light, a splash of vinegar and whiskey, then flour worked in until you get something soft and supple. Rolled paper-thin, cut into triangles with a slit in the center, then one end pulled through to create that signature twisted bow shape.

Dropped into hot shortening, they puff and crisp in seconds, turning a gorgeous golden brown. A heavy dusting of powdered sugar finishes them off.

They shatter at first bite, light as air, with the faintest hint of whiskey warmth lingering underneath all that sweetness.

Kitchen Tips

• Roll the dough as thin as you possibly can. The thinner the dough, the crispier and more delicate the finished pastry.
• The whiskey and vinegar aren’t just for flavour. They help create a tender, blistered texture when the dough hits the hot oil.
• Fry in small batches so the oil temperature stays consistent. Crowding the pan makes them greasy.
• Dust with powdered sugar while still slightly warm so it sticks