Angel Wings Recipes for Everyone!

Traditional faworki, also known as chrust or **Angel Wings** in American and British cuisine, are delicious and delicate treats that are very popular on various festive and occasional tables.

Preparing them might seem complicated, but you can easily make them yourself at home.

In my family home, we took making Angel Wings very seriously, especially when it came to beating the dough with a rolling pin :)

The crispiness and the number of bubbles in Angel Wings depends on how well the dough is worked and how much air is incorporated into it.

By beating the Angel Wings dough with a rolling pin and folding it multiple times, we incorporate air into it and create lots of micro-layers. This is why the dough rises intensely when frying and becomes crispy!

How to make Angel Wings crispy?

To ensure the chrust (Angel Wings) are crispy after frying, the dough must be rolled out very thinly, as thin as possible. Then, you need to cut it into long strips and fry it in piping hot fat.

Angel Wings are fried briefly and quickly—we fry them on both sides until golden brown and remove them onto a paper towel to drain excess fat.

The finished Angel Wings just need to be dusted with powdered sugar, and they are ready to eat.

On the blog, you will also find a recipe for super Angel Wings with mascarpone cheese, as well as a recipe for funnel cake-style Angel Wings (Poured Angel Wings).

Here, the batter is runny, so we don’t roll it out. We pour the batter into the hot fat, creating swirled, crispy treats.

You can also bake Angel Wings—they will have slightly fewer calories then.

And what is your favorite Angel Wings recipe?

Check out the best Angel Wings recipes