Angel 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.
- 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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