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Loading...Polish Angel Wing Crisps are paper-thin ribbons of egg-yolk dough that puff and crisp in hot oil, then disappear under a snowy blanket of powdered sugar. Traditionally prepared during Carnival week, these delicate bow-tie pastries shatter at the first bite and are best eaten the same day they are fried.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings6
YieldAbout 30 pieces (6 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 5 gSaturated Fat
- 40 gCarbs
- 1 gFiber
- 18 gSugar
- 6 gProtein
- 180 mgSodium
- 95 mgPotassium
- 45 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the dough
- 2 cups (260 g) all-purpose flour
- 6 large egg yolks
- 1/4 cup (60 g) sour cream
- 2 tablespoons unsalted butter, softened
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1 tablespoon vodka or clear rum (optional, for extra crispness)
For frying and finishing
- 4 cups (about 1 L) neutral frying oil such as sunflower or canola
- 1 cup (120 g) powdered sugar, for dusting
- 1/2 teaspoon ground cinnamon (optional, mixed into the sugar)
Directions
- Whisk the egg yolks with sour cream, softened butter, sugar, salt, vanilla, and vodka in a large bowl until smooth, then stir in the flour a little at a time until a soft, smooth dough forms. Knead briefly on a lightly floured counter for 2 to 3 minutes until the dough is elastic and no longer sticky.
- Wrap the dough in plastic and let it rest at room temperature for 20 minutes; this relaxes the gluten so you can roll it paper-thin without snapping back.
- Cut the rested dough into 4 pieces and roll each piece on a floured surface (or through a pasta machine) into a sheet about 1 to 1.5 mm thick, keeping the unused portions covered so they do not dry out.
- Trim the edges and cut the sheet into rectangles about 8 x 4 cm. Slice a 4 cm lengthwise slit down the center of each rectangle and pull one end through the slit to form a twisted bow tie.
- Heat the oil in a deep heavy pot to 175 °C (350 °F); the oil should be deep enough for the pastries to float freely. Line a tray with paper towels for draining.
- Fry 4 to 5 pieces at a time, turning once, for about 45 seconds per side until pale golden, blistered, and crisp. Do not let the oil smoke or the pastries will brown too quickly.
- Lift the crisps out with a slotted spoon, drain on paper towels for 10 seconds, and immediately transfer to a platter. Repeat with the remaining dough, adjusting the heat as needed.
- While still warm, dust the pastries generously with powdered sugar (mixed with cinnamon if using) and serve the same day for maximum shatter.
- Stack loosely on a plate and eat with your fingers; they are traditionally enjoyed with coffee, tea, or a glass of sweet dessert wine.
Cook’s Notes
- Temperature is everything: if the oil is too cool the pastries absorb oil and turn greasy, and if too hot they scorch before puffing. Use a thermometer and adjust between batches.
- A splash of vodka or high-proof clear alcohol in the dough inhibits gluten development, giving extra-crisp results that stay tender for hours.
- Roll the dough as thin as you can, almost translucent; thick pieces will be bready rather than feather-light.
- Eat them within a few hours of frying because the sugar draws moisture and they soften quickly; if storing, keep in a loosely covered paper-lined tin, never airtight.
- For an authentic touch, serve alongside a small dish of rose hip or seedless raspberry jam for dipping.
