Help Identifying Pastry From Wedding Reception

By

susanmajp

I grew up eating all of these. YUM.

Cristolli are a thin batter into which a hot metal shaped iron is dipped into, then deep fried. It falls off, is cooled, then dusted with powdered sugar. It is very thin and light. Sometimes a cup shaped mold is used which can be filled with creamed chicken ala king or a pudding and served immediately. Usually the cookies are rosette shaped.

Pizzelles are made with a much heavier dough that is placed into a hot iron, much like, but thinner than a waffle iron. The dough is imprinted with a pattern on both sides. Similar recipes are used to make waffle cones. Others roll the cookies while still warm and fill them with a cream filling.

The polish recipe is a dough that is rolled thin, cut and deep fried, then cooled and sprinkled with powdered sugar. They are usually cut into a diamond or rectangular shape, a slit is cut in the center and one side is pulled through the slit before fried, resulting in a twisted and shaped cookie.

Hope the explanations help you decide which best fits your memory.

By Cathy from Townsville, QLD (Guest Post)

You may be referring to Cristolli. They are Italian, and made from mixing starch and water, etc. then deep-frying them and sprinkling with icing sugar. I don't have a recipe, but they are awesome!

By (Guest Post)

They may have been what I know as pizzelles. They are made in a specialized pizzelle iron. (sort of like a waffle iron) They are a staple in the Italian culture. They come out the size of a saucer and have powdered sugar sprinkled on top. I hope this helps.

By Monica K. (Guest Post)

I believe they are called "angel wings". They are Polish and are called Kruscinki. Here is a recipe.
Ingredients
2-1/2 cups (600 ml) all purpose flour
dash salt
6 egg yolks
1 Tbs (15 ml) vanilla
1/2 pint sour cream
Crisco for frying (no substitute)
Preparation
In a large bowl, mix flour and salt.
Add egg yolks, vanilla and sour cream.
With a wooden spoon mix gently.
Remove dough from bowl onto floured surface.
Knead dough lightly until well mixed. (too much kneading will cause dough to be hard)
Divide dough into three balls.
With first ball roll lightly on floured counter into a square or rectangle. The thinner the better because they do bubble up.
Cut pieces (3 inch X 5 inch.) Slit center with sharp knife.
Drop into hot crisco 3 or 4 at a time, turning until golden brown.
Remove and set on paper towel to drain.
Repeat with remaining dough.
When cool sift generously with powdered sugar.
Store in shoe or bakery box. Do not store airtight. Dough may get soft.