FoodAngel wings take flight: this year's carnival snack twist into elegant roses with a fruity center

Angel wings take flight: this year's carnival snack twist into elegant roses with a fruity center

Faworki in the shape of roses are the hit of this year's carnival.
Faworki in the shape of roses are the hit of this year's carnival.
Images source: © Adobe Stock

9:05 PM EST, January 9, 2024, updated: 2:44 PM EST, January 10, 2024

Angel wings, or Faworki, are a dessert that marks another special date throughout the year. They are traditionally served during the carnival period. However, incorporating some variety into this tradition is worth following the recipe below. Angel wings fashioned into stunning roses with a fruity center could brighten up our tables during the final day of carnival festivities.

Creating roses from the crust: Required ingredients

  • A cup of wheat flour
  • 4 egg yolks
  • A tablespoon of spirit (or 6% vinegar)
  • Half a teaspoon of sugar
  • Half a teaspoon of salt
  • 5 tablespoons of thick, sour cream
  • Frying oil or lard
  • Powdered sugar for sprinkling
  • Your favorite jam or preserves

Creating roses from angel wings: Preparation method

  • Prepare four molds of different sizes. These will be used to cut circles from the dough in varying sizes, from the smallest to the biggest.
  • Sieve flour with sugar and salt into a bowl. Add egg yolks, spirit, and cream, and knead these into a smooth dough. Once it's uniform, move it to a rolling board or countertop and fluff it up by striking the dough ball with the rolling pin for fifteen minutes. This method will aerate the dough effectively, ensuring it becomes much crumblier after frying.
  • Thinly roll out the dough and cut out circles of varying sizes, similar to when making dumplings.
  • Create cuts in the circles to resemble "petals." Layer four of these - one on top of another - from largest to smallest. Then press in the middle so the dough layers adhere together.
  • Fry the prepared "roses" on both sides in hot, deep oil until they achieve a golden hue.
  • Drain the fat off the finished roses, garnish with a dollop of preserves and dust with powdered sugar.
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