Angel wings in the Air Fryer
Paper-thin, crispy angel wings made with flour, egg yolks and crème fraîche — the Polish faworki classic, baked in the air fryer instead of deep-fried. Twisted, golden and dusted with icing sugar.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Rolling pin
- 1 Rullehjul
- 1 Brush
- 1 Bagepapir (til airfryer)
- 1 Sigte
Ingredients
Dough
250 g plain flour
4 pcs egg yolks- 100 g crème fraîche 18 %
1 tbsp icing sugar- 1 tbsp apple cider vinegar Makes the dough tender and light
1 pinch salt
For baking and decoration
40 g butter Melted, for brushing- 3 tbsp icing sugar For dusting
Instructions
Dough
- Put the 250 g plain flour, 1 tbsp icing sugar and 1 pinch salt in a mixing bowl, and stir together with a fork.
- Add the 4 pcs egg yolks, 100 g crème fraîche and 1 tbsp apple cider vinegar, and bring it together into a dough. Knead the dough vigorously on the worktop for 8-10 minutes, slapping it against the worktop as you go. It should become completely smooth, firm and elastic — it is the long kneading that gives the finished angel wing its characteristic small bubbles.
- Cover the dough with cling film, and let it rest for 30 minutes at room temperature. Without resting, the dough will shrink back again every time you roll it out.
Rolling and twisting
- Divide the dough into four equal pieces. Keep the other three covered while you work with the first — paper-thin dough dries out quickly.
- Roll out the first piece on a lightly floured worktop until the dough is paper-thin, about 1 mm. You should almost be able to see the worktop through it. The thickness alone determines whether the angel wings turn out crispy or chewy.
- Cut the dough into strips of about 3 x 12 cm with a pastry wheel or a sharp knife. Then make a 2-3 cm lengthways slit in the middle of each strip.
- Pull one end of the strip through the slit in the middle, and gently smooth out the twist so the wing lies flat. Repeat with the remaining strips and the three other pieces of dough.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Brush the angel wings on both sides with 40 g butter. The butter replaces the deep-frying and is what gives colour and crispness in the air fryer, so be thorough — including inside the twist.
- Place the angel wings in a single layer on a piece of air fryer baking paper, and bake for 5-6 minutes at 180 °C. Turn them after 3 minutes so they bake evenly. They are done when they are light golden and completely firm — they must not turn dark brown, or they will taste bitter.
- Repeat with the rest of the angel wings. The basket must not be overcrowded; if they lie on top of each other, they will steam instead of turning crispy.
Serving
- Let the angel wings cool completely on a wire rack. They only become properly crispy once they are cold all the way through.
- Sift 3 tbsp icing sugar over the angel wings just before serving. If you dust them too early, the icing sugar will absorb moisture and become sticky.
Notes
Tips for the perfect result:
Three things determine the result: long kneading, paper-thin rolling and thorough brushing. Because the angel wings are not deep-fried, the melted butter is the only source of colour and crispness — so brush both sides all the way to the edges. Bake only one layer at a time. Variation:
Grate the zest of an organic lemon into the dough for a fresher flavour, or mix half a teaspoon of ground cinnamon into the icing sugar for dusting. A few drops of bitter almond oil in the dough is also classic. Serving:
Serve the angel wings cold and freshly baked the same day with coffee or hot cocoa. They belong to Shrovetide and carnival, but work all winter as a crisp addition to the cake table. Portion size:
The recipe makes about 24 angel wings, i.e. 6 pieces per serving. If your air fryer is smaller, plan for more batches — the basket must not be overcrowded.
Three things determine the result: long kneading, paper-thin rolling and thorough brushing. Because the angel wings are not deep-fried, the melted butter is the only source of colour and crispness — so brush both sides all the way to the edges. Bake only one layer at a time. Variation:
Grate the zest of an organic lemon into the dough for a fresher flavour, or mix half a teaspoon of ground cinnamon into the icing sugar for dusting. A few drops of bitter almond oil in the dough is also classic. Serving:
Serve the angel wings cold and freshly baked the same day with coffee or hot cocoa. They belong to Shrovetide and carnival, but work all winter as a crisp addition to the cake table. Portion size:
The recipe makes about 24 angel wings, i.e. 6 pieces per serving. If your air fryer is smaller, plan for more batches — the basket must not be overcrowded.
Nutrition
Calories: 435kcalCarbohydrates: 56gProtein: 10gFat: 18gSaturated fat: 10gPolyunsaturated fat: 2gMonounsaturated fat: 5gTrans fat: 0.5gCholesterol: 235mgSodium: 115mgPotassium: 115mgFiber: 2gSugar: 8gVitamin A: 610IUCalcium: 50mgIron: 1.4mgNet carbohydrates: 54g
