Name: Angel Wing Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: European
Ingredients: 6 large egg yolks; 6 Tbsp granulated sugar; 6 Tbsp heavy whipping cream; 1 tsp vanilla extract; 1 Tbsp unsalted butter, melted; Pinch of salt; 2 1/4 cups all-purpose flour, plus 1/4 cup extra for dusting and kneading; Vegetable oil (extra light olive oil or other high-heat oil) for frying, enough to fill about 2 inches in a saucepan; 1/4 cup powdered sugar for dusting, to taste

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Introduction

Angel Wing Cookies are delicate, crispy, and beautifully twisted pastries perfect for teatime or festive occasions. These light, fried cookies dusted with powdered sugar offer a delightful crunch and a subtle sweetness that melts in your mouth.

A white plate filled with a pile of golden-brown fried pastries, each with crinkled, uneven edges and a light, crispy texture. The pastries are dusted with a generous layer of white powdered sugar being sprinkled from a small metal sieve held by a woman's hands above, with some powdered sugar gently falling onto the pastries and the plate. The scene is set on a wooden surface with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 egg yolks (from large eggs)
6 Tbsp granulated sugar
6 Tbsp heavy whipping cream
1 tsp vanilla extract
1 Tbsp unsalted butter (melted)
Pinch of salt
2 1/4 cups all-purpose flour (plus 1/4 cup more to dust and knead)
Vegetable oil (extra light olive oil or other high-heat oil for frying)
1/4 cup powdered sugar (for dusting, added to taste)

Instructions

Step 1: In a large mixing bowl, beat the egg yolks and granulated sugar together with an electric hand mixer on high speed for 1 minute, until the mixture lightens in color. Add the heavy cream, vanilla extract, melted butter, and a pinch of salt, mixing to combine.
Step 2: Gradually add the 2 1/4 cups of all-purpose flour to the wet ingredients, mixing a little at a time. When the dough becomes too thick to beat, switch to a firm spatula to incorporate all the flour. Transfer the dough onto a lightly floured surface and knead for about 1 minute until smooth, adding more flour as needed to prevent stickiness.
Step 3: Divide the dough into 4 equal pieces. Wrap each piece in plastic wrap and keep them covered. Work with one piece at a time, rolling it as thinly as possible on a lightly floured surface to prevent sticking.
Step 4: Using a pizza cutter or ravioli cutter, slice the rolled dough into 1-inch wide strips. Then cut each strip diagonally into 4-inch lengths. Make a 1-inch slit lengthwise in the center of each dough piece. Pull one end through the slit and gently tug to twist into an angel wing shape.
Step 5: Pour about 2 inches of vegetable oil into a large saucepan and heat it over medium heat to reach 370°F. Use a thermometer to maintain the oil temperature between 360-370°F while frying.
Step 6: Carefully add 3-4 twisted cookies to the hot oil, one at a time. They will float to the surface quickly. Fry each side for about 15 seconds, flipping them gently using two forks. If frying happens faster, reduce the heat to avoid burning.
Step 7: Remove the fried cookies and place them on a paper towel-lined platter to drain and cool. Repeat until all cookies are fried.
Step 8: Arrange the cookies on a serving platter, dusting each layer generously with powdered sugar to finish.

Tips & Variations

Ensure the dough is rolled as thin as possible for the crispiest texture.
Use a kitchen thermometer to keep the oil temperature steady; too hot oil will burn the cookies quickly while too cool oil will make them greasy.
Try adding a hint of cinnamon or lemon zest to the dough for a subtle flavor twist.
If preferred, substitute vegetable oil with sunflower or canola oil for frying.

Storage

Store angel wing cookies in an airtight container at room temperature for up to 3 days to maintain crispness. Avoid refrigeration as it may cause the cookies to soften. To refresh, warm gently in a low oven (about 300°F) for a few minutes.

How to Serve

The image shows two parts: on the left, a close-up of a shiny silver pot filled with hot oil bubbling as a woman's hand dips a thin, pale yellow, irregularly shaped dough piece with a small hole into the oil. On the right side, a white parchment-lined baking tray holds many crisp, golden-brown fried dough pieces with crackled textures and curved edges, arranged in an overlapping pattern. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Wrap it tightly in plastic wrap and keep it refrigerated. Bring it to room temperature before rolling and shaping.

What oil is best for frying these cookies?

Use a high-heat oil such as vegetable, extra light olive, sunflower, or canola oil. These oils have a neutral flavor and can handle the temperature needed for frying without smoking.