Angel Wings

Angel Wings


3 people made this

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.


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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