Angel's Wings
Ingredients
Dough
2 cups plain flour
¼ tsp salt
Make the Paste
2 tbsp cornflour
2 tbsp melted butter or margarine
2-3 tbsp. icing sugar
Oil for deep frying
Cooking Steps
Step 1
Make the Dough: Sift together the flour and 1/4 tsp salt. Use sufficient water to make a soft dough. The dough must not be sticky. Knead until smooth and elastic. Cover and let it rest for 10 minutes.
Make the Paste: Add 2 heaped tbsp cornflour and 2 tbsp softened/melted butter to a bowl. Beat together vigorously to make a paste. It must be a light, spreadable paste. Set aside.
Step 2
Divide the dough into 4 equal balls. Each ball has to be rolled into a thin sheet. Cover the remaining dough balls with a wet tea towel to prevent them from drying out.
Step 3
Roll each dough ball into thin, rectangular sheets. Use sufficient flour for dusting. Roll out the dough as thin as possible. Spread half of the butter-cornstarch paste over one sheet. Spread evenly over the entire surface. Sift a fine layer of flour (1 tbsp) over the paste. Then cover with a 2nd rolled out sheet. Tightly, roll the pastry like a Swiss roll pressing lightly to seal the seams
Repeat these steps for the remaining 2 sheets of dough. Cut away the uneven ends. Divide the long roll into ½ inch portions. Next flatten each ½ inch portion lengthways, rolling them thin about 2 inches. Sprinkle with flour to prevent sticking.
Step 4
Heat the oil for deep frying on a medium flame and fry in batches. Keep the flame on low-to-medium. Fry until golden brown. This recipe makes about 45-50 Angel wings.
Drain on kitchen paper and while still warm, dust with 2-3 tbsp icing sugar so the angel wing is covered on both sides.
When cool store in an airtight tin until Christmas!