Angel Wings

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Angel WingsAngel Wings: Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Traditionally present in several European cuisines, angel wings are known by many other names and have been incorporated into other regional cuisines.


(serves 6):

  • 1 1/4 cups all-purpose flour
  • 4 tbsp whipping cream – divided
  • 1 whole egg
  • 2 egg yolks
  • 4 tbsp sugar
  • Pinch of salt
  • Vegetable oil, for deep frying
  • Powdered Sugar, for sprinkling


  • Beat the egg yolks with whole egg, in a electric mixer, until thick and lemon colored, takes about 10 minutes.
  • Add in the sugar.
  • Beat well till the sugar dissolves; takes about 5 minutes.
  • Sift the all-purpose flour with a pinch of salt.
  • Whisk 1/2 of flour mixture into the egg mixture, alternating with the cream.
  • Mix in the other 1/2 of the flour by hand (with a spoon) with remaining cream.
  • Leave to stand for 1 hour in the refrigerator.
  • Divide the dough in half for easier rolling.
  • Turn 1/2 of the dough out onto a well-floured surface.
  • Knead gently with floured hands.
  • Dough will be sticky at first.
  • Roll out lightly until paper thin with a well-floured rolling pin on a well-floured surface.
  • Using a fluted pastry wheel, cut into strips about 3 inches X 1 1/2 inches.
  • Cut straight across or cut diamond shape.
  • Cut a slit in the lower half of each piece.
  • Pull one end through the slit, to make them thinner.
  • Heat the vegetable oil to 350º F in a deep fryer or a large wok.
  • Deep fry the cut pastry until golden brown on both sides.
  • Cook a maximum of 4-6 crullers at a time.
  • Drain on paper towels.
  • Place powder sugar in a sieve and sprinkle on angel wings.
  • Angel wings are ready to be served.

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