- 5 egg yolks, well beaten
- 5 tablespoons sour cream
- 5 tablespoons granulated
- 1 tablespoon almond extract
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose
- Combine all, adding each item in order listed, and more flour, if needed, so
that dough is no longer sticky, but still very soft. Roll small portions of dough
at a time to paper-thin, using a lightly-floured working surface. Cut into 5 x 2-inch
strips and arrange in a single layer on greased cookie sheets.
- Using a heavy saucepan, heat at least 3 inches of oil to 400 degrees F.
- Before dropping the strips into the oil, make a 1-inch slit down the center of
each and draw the opposite ends of the strip through the slit. Angel Wings will
fall to the bottom but will surface in a few seconds as they brown — about
2 minutes. Lift out with tongs and drop into large brown paper bag containing about
1 pound of confectioners' sugar.
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