Description
Angel Wing Cookies are delicate, crispy, and beautifully twisted fried pastries dusted with powdered sugar. This recipe combines a smooth dough made from egg yolks, sugar, cream, and flour, rolled thin, then intricately shaped and quickly fried to a golden crisp. Perfect for holiday treats or any special occasion, these cookies deliver a light and satisfying crunch with a subtle sweetness.
Ingredients
Scale
Dough 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
Frying and Garnish
- 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
Instructions
- Make the Dough: In a large bowl, beat 6 egg yolks and 6 tablespoons granulated sugar with an electric mixer on high speed until the mixture lightens and thickens, about 1 minute. Add 6 tablespoons heavy whipping cream, 1 teaspoon vanilla extract, 1 tablespoon melted unsalted butter, and a pinch of salt, mixing until combined. Gradually add 2 1/4 cups all-purpose flour, mixing as you go. When the mixture becomes too thick for the mixer, switch to a firm spatula. Transfer dough to a floured work surface and knead for about 1 minute until smooth, adding extra flour if the dough feels sticky.
- Roll Cookie Dough: Divide the dough into 4 equal portions and wrap each in plastic wrap to prevent drying. Work with one piece at a time, keeping the others wrapped. Roll out the dough as thinly as possible on a lightly floured surface to prevent sticking.
- Cut and Shape Cookies: Using a pizza cutter or ravioli cutter, slice the rolled dough into strips approximately 1 inch wide, then cut each strip diagonally into 4-inch lengths. Make a 1-inch slit lengthwise down the center of each piece. Take one end of the dough strip and pull it gently through the slit, then lightly tug to form the traditional twisted angel wing shape.
- Fry and Dust Cookies: In a large saucepan, pour vegetable oil to a depth of about 2 inches and heat it over medium to 370°F (use a thermometer to monitor temperature carefully). Fry 3 to 4 cookies at a time by gently placing them into the oil one by one; they will float. Fry each side for about 15 seconds, flipping carefully with two forks. Be cautious not to overheat the oil as it will cause them to cook too quickly or burn. Remove fried cookies and drain on paper towels. Once cooled slightly, arrange the cookies on a platter and generously dust each layer with powdered sugar. Repeat with remaining cookies until all are fried and sugared.
Notes
- Maintaining oil temperature between 360°F and 370°F is crucial for perfect crispness and quick cooking without absorbing excess oil.
- Rolling the dough very thin is key to achieving the light, crispy texture typical of angel wing cookies.
- Dough can be refrigerated, wrapped in plastic wrap, for up to 24 hours if you want to prepare ahead of time.
- Use a thermometer to accurately measure oil temperature for best frying results.
- Be gentle when pulling dough through the slit to avoid tearing the cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: European
Keywords: Angel Wing Cookies, crispy fried pastries, twisted cookies, powdered sugar cookies, holiday treats, European cookies
