Angel Wings

    1 hour

    These are a light, airy fried pastry known as Crostoli in Italy. You can substitute anisette for the rum if you prefer an almond taste.

    6 people made this

    Serves: 72 

    • 1/2 teaspoon salt
    • 1 1/2 tablespoons sugar
    • 3 large eggs, at room temperature
    • 155g evaporated milk
    • 1/2 teaspoon vanilla essence
    • 2 tablespoons rum
    • 3 1/2 cups plain flour
    • 2 cups vegetable oil for frying
    • 1/2 cup icing sugar

    Preparation:40min  ›  Cook:20min  ›  Ready in:1hour 

    1. With an electric mixer on high speed beat together salt, sugar and eggs until very fluffy. Stir in evaporated milk, vanilla essence and rum. Gradually mix in flour; knead well with dough hook until dough begins to blister, about 10 minutes. (If dough is still sticking to bowl after 5 minutes, mix in 2 tablespoons of additional flour, 1/2 tablespoon at a time.) Remove dough and cover with plastic wrap; set aside 20 minutes.
    2. Pour oil into a deep fryer or Dutch oven to a depth of 5cm and heat over medium heat to quite hot (180 degrees C).
    3. Separate dough into small portions. On a lightly floured surface roll out dough portions until very thin. Cut into long narrow strips (about 15cm x 3cm). With a sharp knife, make a slit in the center of each strip and draw one end through the slit.
    4. Fry in hot oil until puffy, blistered and very light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with icing sugar. Store in an airtight container.

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    Reviews in English (4)


    In my family we have this type of pastry as well,I thought I would try this one for a change. It was easy to put together even though I kneaded the dough by hand , I added annisette flavour instead of rum and only used 1tsp.Make sure that the oil is hot enough for frying and that they are all ready to go into the pan in small bathches, it goes quite quickly once you start frying them. The only thing I found different from our family recipe was these turned out softer like a funnel cake and not crisp like what I am used to.  -  21 Jan 2006  (Review from Allrecipes USA and Canada)


    This is a decent recipe. At my house, there were some additions to the recipe that strengthen the success of this fabulous cookie. A teaspoon of vanilla or orange extract will liven it up. Besdies the already noted input that the oil needs to be HOT, as hot as you can go without burning the oil, the cookies themselves should be thin. The thinnner you can get them, the better they will fry and the crisper, and less oily they will appear. While shopping at a local Italian market in San Diego, I came across a cute little cookie company, Cookies con Amore, that actually makes these in a variety of flavors. They did not have the honey, but they were REALLY close to what my Nonna used to make!  -  30 Sep 2009  (Review from Allrecipes USA and Canada)


    Wonderful! Not too crunchy and not too soft.  -  31 Oct 2011  (Review from Allrecipes USA and Canada)