Angel wings recipe – a tasty festive treat for the holidays

Angel wings are a delicious treat made of deep-fried dough sprinkled with icing sugar. Angel wings recipe varies from one country to another and even from one region to another. In Poland, they are known as faworki, chrusty (means dry branches broken off trees) or chrusciki and again, the name depends on the region.

In Italy the same recipe goes by the name Chiacchiere (bugie, cenci, crostoli Sfrappole,) which means “chatter”, “chit-chat” or “gossip” and are common in Italy during the Carnival season which is known as Carnevale in Italy. All these names describe a very delicate, tasty crunchy sweet and we shall give you the Angel wings recipe below.

Angel wings recipe – list of ingredients

• 4 egg yolks
• 3 tablespoons sugar
• 3 tablespoons sour cream
• 250 g flour
• 1 tablespoon baking powder
• pinch of salt
• 1 tablespoon vanilla extract
• oil for frying
• powdered sugar for sprinkling

Angel wings recipe – step by step directions:

Using a large bowl, combine flour, sugar, baking soda and salt. Set them aside.

In a separate bowl, whisk eggs together with sour cream and vanilla extract.

Stir liquid ingredients into dry ingredients.

Knead the dough with your hands knead the dough for 5-10 minutes to create an even consistency. If it is too sticky, you may need to add a little more flour.

Wrap in cling wrap and leave the dough in the fridge to rest for 30-60 minutes to an hour.

Sprinkle a little more flour on the table and roll out the cooled dough as thin as possible, adding a bit of flour so it does not stick to the table. If the dough sticks to the table, rather roll it out on baking paper. You can use a pasta machine to get the dough thin, if you like.

Cut into stripes (about 10 cm long and 2 cm wide).

Cut a small slit in the middle of each stripe and interweave each angel wing through the hole in the middle and place on a flat tray

Preheat a skillet with oil to 350F (180C).

Start frying the Angel wings in hot oil until they get light golden brown. They will puff up a little. Fry 3-4 at a time, taking care not to overcrowd the pan. The dough cooks fast, less than one minute each (about 45 seconds). Use a fork or a spoon to flip them half way through. As soon as the dough changes color to a very light brown, remove them from the oil with tongs.

Drain the Angel wings on kitchen paper.

Arrange on a large platter and dust liberally with confectioner’s sugar.

Angel wings are best served right away.