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Hungarian Christmas Angels' Wings Fried Cookies - "Csoroge" (Hungarian Name)

Clara Czegeny

For Dessert ( Cookies )


Published on

45 minutes to prepare and 10 minutes to cook

Serves 12


Hungarian Csoroge/Angel's Wings are sweet and wonderfully crispy dough cookies shaped into thin twisted ribbons or bows, deep-fried and sprinkled with powdered sugar. They are traditional around Christmas and family celebrations. They melt in your mouth and leave traces of powdered sugar on your upper lip and the tip of your nose.



10 large egg yolks

4 cups sifted flour

1 tablespoon baking powder

3 tablespoon sugar

¼ teaspoon salt

1 ounce cognac brandy

Oil/shortening (for frying)


This recipe belongs to the Sweet Dough and Doughnut Recipe collection and the wings are made from egg yolk, flour, a leavening agent, sugar, salt and cognac brandy. They are deep fried and sprinkled with powdered sugar. My mother as a trained chef taught that all donut recipes should contain 1 shot of rum - it gives it a pleasant taste and during frying - the dough will absorb up less oil. Therefore, the brandy is an essential ingredient. I like that. (My cookbook recipe calls for 2 ounces of brandy - one for the cook to give her courage and inspiration and one for the actual recipe!)

In a large mixing bowl, cream egg yolks until thick and lemon coloured. Add all ingredients except flour and beat a little more until well blended. Add flour gradually; beat to a smooth batter then as you add rest of the flour you begin to knead with your hands until dough is smooth as silk, soft and very elastic. Add more flour as needed.

Separate dough into balls and let rest on your noodle board (covered with a bowl). Roll out very thin on a slightly floured pastry board. Cut using a Zig Zag Pizza Wheel into one inch wide diagonal strips. Take one long strip at a time, cut a slit and take one corner and loop it through the slip to form a flying angel.

Using a large deep frying pan or Deep Fryer, heat the shortening to 360 degrees F. Place about 10 wings at a time into the deep fryer or pan at a time. Turn the wings after ½ minute and fry on the other side until light golden. Remove wings onto a large cookie tray lined with paper towel. Sprinkle with powdered sugar before serving. Pile high onto a cut crystal platter and watch the wings take flight!

Chef's Hint: Angels' Wings are normally deep-fried, but by mother recalls when she was a young girl helping her grandmother in the kitchen, when there was a shortage of baking lard, they just laid the strips of dough onto the cookie sheet and gently brushed each one with melted butter.

Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.


Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage Recipes Cookbook. For free Sweet Noodle Recipes and more on Hungarian Recipes, visit


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  • avatar

    Yum! I missed out on Trying these over Christmas, but I think I should give them a go... Don't think I will be able to hold out until next Christmas!