Angel Wings

Powder sugar on the angel wings

The holiday tradition continues. we have been making these at Christmas my whole life. I have many happy memories of making them with my parents and my brother. Added to the group are  Tracy, Jeff and their sons Zack and Cody. The dough is like a pasta dough. Best results are from rolling them very thin and not letting the dough dry out. Many hands make the task much easier.  We use a pasta machine which Jeff uses to roll the dough. Tracy cuts and shapes them and I fry them up. The boys move them to a big table and dust them with powdered sugar. Super Yummy. Thanks for the help gang- we had so much fun. Special thanks to Phil for getting pizza- got to feed the crew!!

These cookies are not for the timid, but they are truly a delicacy. This a an old family recipe and even to this day we make them around the holidays. My late father, who was a professional baker, came up with the idea to roll the dough out using the pasta machine. What a difference. The dough is really closer to a pasta dough than a cookie dough. The sweetness is added later in the form of powdered sugar. When made correctly, angel wings fall apart as you eat them. Of, course, remnants of powdered sugar on your shirt is always a giveaway as to who had been into the cookies.


Angel Wings/ Flancate / Chrischiki

8 egg yolks

2 ½ -3 c. flour, plus extra for rolling

½ c. white wine*

1 t. salt

oil or shortening for deep frying, you can even use lard.

powdered sugar for sprinkling


Combine egg yolks, wine and salt mixing until smooth. Stir in 2 cups of the flour and continue adding flour until dough is very firm, but still pliable. It is better to add more flour later than to add too much too soon. Knead or mix the dough in a mixer for 5-8 minutes. Kneading dough, or mixing in a stand mixer strengthens the dough. Divide dough into thirds, cover and allow to rest 1 hour.

On lightly floured surface roll dough out into thin strips. Cut strips diagonally into 1 ½ inch wide pieces. Cut a small slit in middle of dough and pull one end through, pulling until dough is long and somewhat twisted. Work with small amount of dough at a time to avoid drying out. Dry dough will tear and be hard to work with. You can use a pizza cutter or a pastry wheel with a zigzag edge. Cook dough, a few pieces at a time in a skillet with either oil or shortening 2 inches deep and heated to a temperature of 375 degrees. Pastry will cook in 30 seconds or so. Remove when lightly brown and drain on paper toweling. Cool and dust with powdered sugar. Makes about 200, depending on how thin you can roll them.

Note: If you have access to a pasta machine, the rolling time will be greatly reduced. Use the machine to roll the dough uniformly and quickly. There is no substitute for experience. After making a batch you will learn just how the dough should feel and how thick to roll the dough. Also, get a friend or two to help you. The are a lot of jobs to do and the time will fly with some assistance. Besides, you’ll have plenty to share with family and friends.

  • You can use any table wine, really or even add a little vinegar (1-2 T.) to the wine

Freshly made dough



They grow a lot. One on the left is fried the others are still raw.

Angel Wings ready for eating!!!


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