Angel Wings (Faworki)

Ingredients

• 4 egg yolks
• 400g plain flour
• 1 tbsp icing sugar
• a pinch of salt
• 150g sour cream ^{what is?}
• 1 tbsp of butter
• 1 tsp vanilla extract
• 10ml of alcohol, vodka or rum

For frying

• 500ml vegetable oil

For dusting

• ½ cup of icing sugar

Method

Crack the eggs and carefully separate the egg whites from the yolks.

You can use the egg whites for our Pavlova Cake or Mini Citrus Pavlova.

In a large bowl, mix the flour, icing sugar, and a pinch of salt. Add the egg yolks, sour cream, butter, vanilla extract, and alcohol (preferably vodka or rum).

Knead the dough for about 10 minutes until smooth and elastic.

Cover the dough with a cloth or plastic wrap and let it rest for 10 minutes at room temperature.

On a lightly floured surface, flatten the dough with a rolling pin. Fold the dough in half and repeat this process several times to aerate the dough, similar to puff pastry, but without adding any extra butter between the layers.

Split the dough into two portions to make rolling it out easier.

Roll out the dough very thinly (about 1-2mm thick).

Cut into strips – approximately 2x8 cm.

Make a small slit in the centre of each strip and pull one end through to create a twist.

Repeat the process for the second part of the dough.

Heat the oil in a deep pan to 175°C.

Fry in batches until golden and crispy, turning them over halfway through.

The thinner the pastry, the shorter the frying time will be. Typically, you fry them for between 30 to 60 seconds on each side.

Once nice and crispy, transfer them onto paper towels to remove the excess fat, then back onto a clean plate.

Once cooled, sprinkle generously with icing sugar.

Enjoy your crispy, delicate angel wings!