Hungarian Csöröge (Crispy Fried Pastry) Recipe

In a large bowl, mix together the egg yolks, whole egg, sugar, sour cream, salt, and lemon zest.
Gradually add flour until a soft but not sticky dough forms. Knead for 5–6 minutes until smooth.
Cover and let rest for 20–30 minutes.
Roll the dough out thin (⅛ inch or less).
Cut into rectangles or diamond shapes with a pastry cutter. Make a small slit in the middle of each piece and pull one end through the slit to form a twist.
Heat oil (350°F / 175°C) in a deep pan. Fry pastries in batches until golden brown on both sides (about 1–2 minutes per side).
Drain on paper towels.
Generously dust with powdered sugar before serving.

Rum or brandy helps prevent the pastry from absorbing too much oil.
Serve warm with coffee, tea, or even a little fruit jam.
These are sometimes called “angel wings” in other European countries (Poland, Slovakia, Croatia, etc.).