Angel Wings - Chrusty -
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. They are also called klenät, kleinur, klena, klejne, kleina, kleyna, and fattigmann in the Nordic countries.
Known to many Eastern European bakers, they are commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent – not to be confused with "Fat Tuesday" (Mardi Gras), the day before the start of Lent (Ash Wednesday). There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck.
Yield: approximately 50 pcs
FATTIGMANN CUTTER
Traditional Norwegian cookie cutter .
Roll the cutter on your dough for perfectly shaped diamonds .
I will definitely share a 100 year old recipe from Norway on my next post .
Ingredients:
250g all purpose flour
3 egg yolks
1 egg
1/2 tsp baking soda
125ml sour cream
1 tablespoon rum, vodka or brandy (or 10% vinegar)
pinch salt
frying oil – traditionally lard is used but you can use any high smoke point vegetable oil (any oil that can be heated to a high temperature of 400°F or 204°C , such as canola or sunflower oil) or used refined coconut oil
icing sugar fro dusting
Instructions:
Sift the flour onto the table. Make a small well in the center of flour and combine all remaining ingredients. Gradually incorporate egg mixture with flour using dough scraper.
Knead dough on the table with your hands first than start beating the dough with the rolling pin by flattening it and kneading again. In order for the dough to be well aired, it should be worked several times. Let the dough rest for 30 minutes well covered with tea towel or saran wrap.
In meantime heat up the oil gradually to 350°F or 176°C . Use heavy duty iron pan or saucepan that holds the heat well.
Split the dough into two pieces. While working on the first piece, have the other well covered. Roll out the piece as thin as possible (paper thin) on a lightly floured surface. The thinner the dough, the lighter the angle wings.
Using a Norwegian Fattigmann Cutter or pizza cutter or just small knife. cut the dough into strips no wider than 1" or 2.5cm and no longer than 4" or 10cm. Make an incision in the center of each strip through which to pass (thread) one end of the dough. Place them on the lightly floured parchment paper covered tray. Cover with a tea towel in order to prevent from drying.
Audit the oil temperature, aim for 350°F (176°C). If you don’t have a thermometer, drop a small piece of dough into the hot oil- if it rises and flows immediately, that means it’s hot enough; otherwise keep on heating it to a perfect temperature. You want to make sure that oil has an ultimate temperature of 350°F (176°C) and with that in mind your angel wings will turn out light and definitely greaseless.
Fry angel wings in small batches of 5 or 6 until golden brown, about 1 minute per side. Use a slotted spoon to take them out. Drain on a plate lined with paper towels. Dust with icing sugar.
Bon Appétit!
