Angel'S Wings (Chrust)

• 2 c. sifted all-purpose flour
• 2 Tbsp. butter
• 1/4 c. sour cream
• 1/4 tsp. salt
• 1 Tbsp. rum
• flour for flouring board
• 1 to 2 cans shortening for deep frying
• Vanilla Confectioners Sugar
• 6 egg yolks, lightly beaten

1. Cut butter into the flour; add egg yolks and sour cream mixed with salt and rum.
2. The dough should not be so wet that it will stick to the floured board.
3. If too wet, add a little more flour. Beat the dough against the board until bubbles appear, then set aside covered for 30 minutes.
4. Working with small amount of dough at a time, roll out to a sheet 1/8-inch thick.
5. Cut into long strips, about 1 inch wide by 4 inches long, cutting end diagonally. Makes a slit 2-inches long in center of each strip and pull end through the slit.

flour, butter, sour cream, salt, rum, flour, shortening for, vanilla confectioners sugar, egg yolks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327942 (may not work)