After a longer blogging break I am back with a recipe for Chiacchiere, angel wings or faworki. No, unfortunately there aren’t any chia seeds in this recipe. This sweet crispy ribbon pastry takes minutes to make and deep-fry. Traditionally found in several European countries, they are eaten mainly around the time of carnival. How does your national cuisine refer to angel wings? I hope you’ll give them a try if you haven’t tried them yet! 🙂
250 g flour
3 egg yolks
3- 4 Tbs sour cream (100 ml)
1 Tbs of alcohol or vinegar
salt to taste
powdered sugar for sprinkling
Combine flour, egg yolks and sour cream and knead until an elastic dough is formed. Get your negative energy out on the dough by punching and hitting it for a few minutes 😀
Divide it into 4-5 smaller parts and roll out to thin 1-2 mm pieces. Cut into 3-4cm wide and 15cm long strips. Make a little incision in the middle of the stip and reeve one end of the strip through the hole in the middle to create a ribbon. Repeat with the rest of the dough.
Deep-fry it in oil on both sides for not longer than a minute – just for the ribbons to become golden brown.
Place on a paper towel for a few minutes for the oil to drip and top with powdered sugar. Enjoy!