Angel Wings
Kroštule (Angel Wings) is a traditional dessert in Croatia that boasts a long history. Made from simple ingredients like flour, eggs, sugar, and a splash of alcohol, these treats were once prepared by poor families and have now become a delightful delicacy enjoyed by many. They are particularly popular in the Croatian coastal regions.
The original recipe is believed to originate from Italy, where it is known under various names such as Chiacchiere, Frappe, Bugie, Cenci, etc. In France, they are known as Bugnes, while in Hungary, they are called Csöröge. In Spain, they are referred to as Pestiños, and in English-speaking areas, Angel wings, a name that reflects their distinctive wing-like appearance.
These crispy fried dough pieces are characterized by their light texture, sweet taste, and ease of preparation. Interestingly, the basic recipe for Kroštule (Angel wings) has remained largely unchanged over the centuries.
A small amount of alcohol, such as wine, brandy, or liqueur, is always included in the mixture. This addition is crucial as it reduces oil absorption during frying, resulting in lighter and less greasy Angel Wings.
Angel Wings also come in a variety of shapes. While the dough is most commonly formed to resemble wings, it can also be shaped into bows, spirals, or traditional square strips with one or more slits. Dusted with powdered sugar, Angel Wings are a staple at holiday tables, carnivals, and family gatherings.
Regardless of their name or shape, Angel Wings represent a delightful combination of tradition, simplicity, and flavor that has captivated generations!
INGREDIENTS
For the dough
500 g flour
3 eggs
3 tablespoons of oil
3 tablespoons of wine vina Muscat (or homemade brandy)
3 tablespoons of sugar
a pinch of salt
oil for frying
powdered sugar for sprinkling finished cookies
DIRECTIONS
Dough
Begin by beating the eggs in a bowl. Next, add the oil, wine, sugar, and salt, then mix everything thoroughly and knead the mixture. If needed, add some flour to achieve a firm dough, similar in consistency to noodle dough.
Roll out the dough until it is thin. If you have a pasta machine, divide the dough into smaller portions and run each portion through the machine, starting with the largest setting and gradually moving to the smallest.
Once rolled out, cut the dough into wide strips using a decorative wheel. Then, slice each strip vertically down the middle and pull the lower part of the strip through the hole to the other side.
Heat oil in a pan over moderate heat for frying. Deep fry the prepared dough pieces in oil briefly, turning them to the other side until they become golden yellow. Do not crowd cookies in the pan. Once done, remove the dough from the oil and place it on a paper towel to drain any excess fat. While the Angel Wings are still warm, dust them with sugar.
TEXT & PHOTO – Vesna Dzuverovic
