Angel Wings "Funkie Pastry"
Light and crispy angel wings with a sweet dusting of powdered sugar, perfect as a delicate dessert or snack for festive occasions and gatherings.
Ingredients
Instructions
- Combine egg yolks and canned evaporated milk in a bowl.
- Gradually add flour until the mixture becomes stiff enough to roll out.
- Roll the dough thin and cut into diamond shapes.
- Make a small dash in the center of each diamond and thread one end through to form wings.
- Heat oil in a deep frypan until hot.
- Fry a few wings at a time until lightly golden, about 1 minute each side.
- Remove from oil and place on brown paper sacks to drain excess oil.
- Once cooled, sprinkle or sift with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, make sure to sift the flour before adding it to the egg mixture. If you don’t have canned evaporated milk, whole milk or a plant-based milk can be used as substitutes, though they may slightly alter the flavor. Ensure the oil is hot enough before frying to achieve that perfect golden color. Using a thermometer can help maintain the correct frying temperature.
Serving Suggestions
Angel wings are best served warm, dusted with powdered sugar for a sweet finish. They pair wonderfully with a side of fresh fruit or a light fruit compote. For a unique twist, serve alongside a scoop of vanilla ice cream for a delightful dessert experience. They also work great as a light snack during gatherings or parties.
Storage & Reheating
Store leftover angel wings in an airtight container at room temperature for up to 2 days. To retain their crispiness, avoid refrigerating them. If you prefer them warm, reheat in a preheated oven at 350°F (175°C) for about 5 minutes until they are heated through and regain some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Wings "Funkie Pastry" contains roughly 429 calories, with 15g protein, 58g carbohydrates, and 14g fat. It is an excellent source of iron (32% of the Daily Value) and protein (31% of the Daily Value), and a good source of vitamin A and vitamin D.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will change the texture and richness of the dough. The angel wings may become denser and less crispy. For the best results, stick to using only the yolks as specified in the recipe.
What kind of oil is best for frying?
Neutral oils like canola, vegetable, or peanut oil are ideal for frying angel wings. They have high smoke points and won't impart any strong flavors, allowing the sweetness of the pastry to shine through.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to fry, let it sit at room temperature for about 30 minutes to soften before rolling out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).