Delicious Carnival Angel Wings Pastry
We usually prepare Angel Wings Pastry for Mardi Gras or Lent festivities. There's no yeast in these, so they are super easy to make, and you only rest them once to make them easier to roll. These are the top reasons why you should make them at home:
- the recipe is simple and made with accessible ingredients
- the base of this recipe is from my mom, so it's well tested
- they keep well and stay delicious for days
- there's zero added sugar in the dough, so that you can adjust the sweetness 100% to your taste and liking
- the exterior is shortcrust, brittle, and golden brown, and the pastry is delicious and not overly sweet
Essential ingredients
To make Angel Wings Pastry, we will need these easily accessible ingredients.
Flour - feel free to use all-purpose flour or bread flour.
Eggs - use only egg yolks, as they will make the dough richer.
Whipping cream - makes the Angel Wings Pastry slightly soft and melt-in-your-mouth delicious.
Liquor - rum or liquor will be a good choice as it evaporates quickly. White wine is also okay. We add alcohol to make them brittle and airy. If you avoid alcohol, use water, but the result won't be as flaky.
Vanilla and Lemon zest- these two ingredients add that extra flavor. Use vanilla paste or seeds and a bit of organic grated lemon zest.
Oil - use oil appropriate for frying. We usually use canola oil, but sunflower oil and lard will also do the job.
Sugar - Use a mixture of icing or powdered sugar and BAM Spices vanilla sugar (optional) for dusting.
Origin
I grew up believing this is our national dessert, but it's not. Angel Wings Pastries are known all over Europe and have different names. In Slovenia, we call them Flancati; in Croatia, they call them Kroštule; and in English, we call them Angel Wings. A beautiful name for a delicious dessert. The ingredients are common in all countries: flour, egg yolk, vanilla, and a little alcohol. Don't worry, the alcohol evaporates, and these are kid-friendly, but because the alcohol evaporates quicker than any other liquid, these result in a tasty shortcrust, brittle pastry.
Storing
Store the Angel Wings Pastry in an airtight container. We recommend storing it in layers. Add a layer of Angel Wings Pastry, then a layer of paper towel. This way, the towel will soak additional fat from frying, and the Angel Wings Pastry will stay brittle. Store for up to a week at room temperature.
How to make Angel Wings Pastry at home
Check this quick and easy video to learn how to make Angel Wings Pastry at home.
Next time try these Carnival treats
METHOD
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knead into a dough
Add flour, egg yolks, whipping cream, liquor, a pinch of salt, vanilla paste, and lemon zest to a large bowl. Knead into a smooth dough. Knead for about 5 minutes by hand or use a stand mixer fitted with a dough hook. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes or up to 2 days.
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cut into angel wings
Divide the pastry dough into four parts. Using a rolling pin or a pasta machine (this is what we've used), roll the dough into a 2 mm (1/16 inch) thick rectangle. Then, cut into 10 cm x 5 cm (4-inch x 2-inch) rectangles. Make three incisions in the middle using a sharp knife or a pizza cutter. Then pull the upper end through one of the slits to form a bow. While rolling out the dough, cover the rest with a damp towel or clingfilm to prevent the dough from drying out.
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fry the fritters
Add oil to a large pan. Add the angel wings when the oil reaches 175 °C / 345 °F. Working in batches, fry about 2 - 3 wings at once, depending on the size of the pan. They will puff up and become larger, so don't overcrowd the pan. Fry on one side for 30 - 60 seconds, then turn and fry until golden brown.
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Serve
Place the angel wings on a wire rack lined with a paper towel. Dust them with icing sugar and (optionally) BAM Spices Vanilla Sugar.
