Until a few hours ago, I didn't know what this treat was called in English. I only knew it in my native language... I could write it to you, but I don't think those words would mean anything to you... herőce or csöröge fánk. Thanks to a kitchen fairy, to whom I sent a picture of the freshly made pieces of pastry, I found out its English name - Angel Wings! That is quite a nice name for this sweet pastry that I used to eat as a child when my grandmother and later mom used to make - always the day before Ash Wednesday. It was a tradition to prepare and eat something fatty and sweet, like doughnuts or angel wings as these foods should be avoided during Lent.
I called my parents this morning but talked to them for just a few minutes as they had a friend at their home. Still, we shortly mentioned doughnuts and csöröge fánk and that today is Shrove Tuesday, the last day of Carnival. I announced my culinary plans so later they will also see through the photos how these activities finished.
To prepare angel wings you don't need many ingredients. It is really simple, and you will see it too, however, there is one tool that is essential. Once again, I don't know the English name of this cutter... this one in my hand is an old one, it belonged to my husband's grandmother.
The recipe comes from my family. Actually, there are a few versions of it but I made it according to the first one I found in my recipe notebook. It was strange to see my handwriting from my younger version. Well, it wasn't very nice back in time, but now it is kind of terrible. 😂
Anyway, following my notes I needed to prepare two tablespoons of sour cream...
... separate four egg yolks from the whites...
...the amount of flour is approximate...
...just enough so that the dough is neither too soft nor too hard. Add a pinch of salt, and that's it. You see, very basic and simple, even I can do this! 😆
I started to mix the sour cream, egg yolks and flour, and continued adding flour (I added a bit more later as this was not enough).
I kneaded the dough, although at first, it didn't look like it would take any shape. There was no indication that this recipe would work, but finally, after a long battle, the dough somehow took shape.
By the way, today and tomorrow, due to the forecast of heavy rains, all the regular school lessons, extracurricular activities, social gatherings and even the appointments at the health centres are suspended in the Valencian Community. I hope the rains do not cause much damage, and do not cause floods and losses as they did a few months ago. The children who are at home... what can they do... I imagine they are playing - and speaking of that, while I was trying to roll out the dough with a rolling pin I met a ghost, like one of those from Pac-Man. It would be definitively easier to play than knead and roll out this dough. 🤣
Finally, I got a thin, relatively even layer of this dough so the cutter could start its race. It can go wherever it wants, cut and make shapes without any rules. At least, that is how I did haha.
Well, I know they can be made in a flipped version, then you need to pay attention to the shape and make a cut in the middle but I tried and it didn't go well, so I let them be... dishevelled.
When we finish this funny part of cutting the dough, then we have to heat oil in a frying pan or in a pot. These pieces of pastry need just a short time to fry until they get this golden colour.
When fried, it is important to place them on paper towels first to absorb excess oil. Be careful not to break them, as they are crispy and fragile.
As the last step, sprinkle them with powdered sugar. Placing them on a larger plate would also help not to break them, however, you don't have to be careful once the angel wings find their way to fly to your mouth. Then you can eat them as you wish and enjoy this rich, fatty, crispy pastry on the last day before the fasting season of Lent starts.
Bon appétit!
