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.

Ingredients

(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

Method:

  • 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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Angel Wings
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