Oh my gosh, I just discovered your name for this dessert is Angel Wings. I felt in love.

Eh-ehm. Sorry. I mean, last year I couldn’t find the English name for Chiacchiere (that’s one of the way we call Italian Angel Wings here in Italy) and I simply named the recipe “Mardi Gras Fritters”. But these are more.

Angel Wings!

I may say it all day long.

So, Carnival has come, with confetti and fried things and another year of not getting dress – that’s the Universe, communicating with me and saying: Cindy, you’re too old for this s.. stuff. But I’m not.

The fact is that I love costumes so I love festivities that allow you to dress like somebody (or something) else. That is to say: Carnival and Halloween.

Growing up, having to work, moving to the city: all these things avoid me from celebrate with a fancy dress and all these things make me bake little themed desserts. If you cannot dress up, why should you eat something special? That’s the thing.

But has I have a very big heart, I baked (well, fried), these Italian Angel Wings for you!

Let’s make a deal: you make them, then write in the comments what was your dress like. Or send me a picture with your costume and Italian Angel Wings. I like this one.

So, here’s how you do them:

italian angel wings | www.cindysbakerytales.com

italian angel wings | www.cindysbakerytales.com

Italian Angel Wings Recipe

For a 8 people serving

  • 500 g flour
  • 40 g sugar
  • 80 g room temperature butter
  • 2 eggs
  • 120 g marsala wine
  • 1 pinch of salt
  • 1 pinch of cinnamon

Put every ingredient together and knead. That’s it!

Or, well, something like it.

If you have a stand mixer, put all the ingredients inside it and work them with the dough hook.

If not, make a mountain with the flour, make a hole on the top and put the other ingredients inside that hole. Knead with your hands.

How do you know when the dough is ready?

It has to become smooth, homogeneous and elastic.

Cover the dough with cling film and let it pose for half an hour in the fridge.

Now, stretch it with a rolling pin, in sheets as thin as you can (1 mm high should be good). Shape as you like most and fry into hot seeds oil.

Put your Italian Angel Wings on kitchen paper in order to drain excess oil. Let them cool down and put on a colorful plate. Now you have a few choices.You can just dust them with powder-sugar, or powder-sugar and cinnamon.You can pour some honey on them, with some freshly grated orange peel. Or with dark, bitter chocolate and some chopped pistachios. Or you can dunk them into melted dark chocolate (half of them).

Now, shoot that picture and send it to: cindysbakerytales@gmail.com! 😀


italian angel wings | www.cindysbakerytales.comitalian angel wings | www.cindysbakerytales.comitalian angel wings | www.cindysbakerytales.comitalian angel wings | www.cindysbakerytales.com