Angel Wings Pastry (Flancati)

This Angel Wings Pastry (flancati) is light, crispy, and melt-in-your-mouth delicious! Packed with flavor & Dairy-Free.

Angel Wings Pastry is a traditional fried pastry from several European countries, including Slovenia (we call them flancati). These crispy, golden treats are made from a simple unleavened dough, rolled thin, cut into strips or diamond shapes, slit and twisted, and then deep-fried until light and flaky. After frying, they are typically dusted with powdered sugar.

These Angel Wings pastries are often enjoyed during festive occasions, such as Carnival (Pust), holidays, and family gatherings. They are crispy and absolutely irresistible!

Light as air, yet packed with flavor, they’re the perfect treat to share with family and friends over coffee, tea, or a glass of (plant) milk.

What makes this Angel Wings recipe special?

With just a few basic ingredients and a little love, you can create a batch of these homemade pastries that will immediately brighten your day. Plus, the crispy texture and lightness will make you wonder why you haven’t made them sooner!

The secret ingredient? White wine! It makes the dough incredibly light, crisp, and flaky while ensuring the pastries don’t absorb excess oil when fried.

The result? Perfectly golden, airy flancati that melt in your mouth.

Though shaping them might take a little time and practice, it’s a fun family activity to do with your children. The twists and turns in the dough make it fun for everyone!

This recipe is a treasured family tradition, passed down from one generation to the next, from my grandmother to me.

So why wait?

Get in the kitchen and treat yourself to these incredible, traditional angel wings today!

Angel Wings Pastry Ingredients

These crispy, golden pastries are light, flaky, and perfectly sweet – just like Grandma used to make! This is our traditional recipe that contains eggs.

Here’s what you will need:

• Egg yolks: Provide richness and help create a tender, flaky texture.
• Sugar: Adds just the right amount of sweetness to the dough.
• Vanilla sugar: Enhances flavor with a subtle vanilla aroma; you can substitute with 1 tsp vanilla extract.
• All-purpose flour: The base of the dough, ensures the right structure and crispiness.
• Whole egg: Helps bind the dough together for better elasticity.
• White wine: This is a traditional ingredient that makes the dough extra light and crispy.
• Vegan butter or margarine: Adds richness and a melt-in-your-mouth texture. Traditionally, regular butter is used, but I use vegan butter or margarine instead.
• Salt
• Powdered sugar for dusting: The final touch for a beautifully sweet and delicate finish.

Tip: White wine is essential for achieving a light and crisp pastry, but if you prefer a non-alcoholic version, sparkling water can work as a substitute while still keeping the pastry airy.

How to choose the best eggs 
This traditional recipe contains eggs. Whenever possible, choose organic, free-range, or pasture-raised eggs for a kinder and more ethical option. These eggs come from hens that have space to roam, leading to happier animals and better-quality eggs. Plus, they often have richer, more vibrant yolks, which will give your pastry a beautiful golden color and delicious flavor.

How to make Angel Wings Pastry

This Angel Wings Pastry (Flancati) recipe is moderately easy to make, even for beginners. The dough is simple to prepare with basic pantry ingredients, and the frying process is quick.

However, the shaping of the pastries does require a little patience and a gentle touch to achieve the signature twisted look. If you’re new to working with dough, don’t worry – rolling and cutting the pieces is straightforward, and with a little practice, you’ll get the perfect shape.

The biggest tip? Keep the dough thin! The thinner you roll it, the crispier and lighter the final result will be.

Overall, it’s a fun and rewarding recipe that doesn’t take too much time, and the delicious, golden pastries are well worth the effort!

Start by preparing the dough.

First, combine the egg mixture: in a large mixing bowl, whisk together egg yolks, sugar, and vanilla sugar until the mixture becomes pale and slightly frothy. This helps create a light and crispy dough.

In a separate bowl, sift the flour to remove any lumps and aerate it for a softer texture. Add the whole egg, white wine, melted vegan butter (or margarine), and a pinch of salt. Stir everything together with a wooden spoon or spatula until the ingredients start to come together.

Combine and knead:
Pour the whisked egg yolk mixture into the flour mixture. Begin kneading the dough by hand or in a stand mixer with a dough hook. Knead for about 10-15 minutes, until the dough is smooth and elastic but not sticky. If it’s too dry, add a tablespoon of wine; if too wet, add a bit more flour.

Rest the dough:
Once the dough has the right texture, it’s time to rest it. Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes. This relaxes the gluten and makes it easier to roll out.

Roll out the dough:
On a lightly floured surface, roll out the dough very thinly – about 2 mm (1/16 inch) thick. The thinner the dough, the crispier the flancati will be.

Now it’s time to shape your Angel Wings Pastry!

Use a sharp knife or a pastry cutter to cut the dough into rectangles, about 10 cm x 5 cm (4 x 2 inches).

In the middle of each rectangle, make a few small lengthwise slits (about 4 cm long). I like to go with 3, so there is one in the middle and one on each side.

Take one end of the rectangle and gently pull it through the slit, twisting slightly to create a ribbon-like shape. This gives the pastry its signature look! But don’t worry if the shape is not perfect! When I’m feeling lazy I just twist them, or even leave them untwisted – it does not really affect the final taste!

Arrange the shaped pastries on a floured surface or tray while you finish shaping the rest. Keep them covered with a cloth to prevent them drying out.

And now let’s fry the pastry!

Heat enough oil in a deep pot or pan to about 170-180°C (340-355°F). To check if the oil is ready, drop in a small piece of dough – if it sizzles and floats, it’s hot enough.

Fry the pastry in small batches, turning them once after about 30-40 seconds, or until they puff up and turn golden brown. They cook very quickly, so be sure not to over-fry them!

Remove them with a slotted spoon and drain on paper towels to absorb excess oil.

Dust and serve:
Once cooled slightly, generously dust with powdered sugar for the perfect sweet finish.

Serve warm or at room temperature, paired with coffee, tea, or even a fruit jam for dipping!

Tips for the Best Angel Wings:

• Roll the dough super thin – the thinner, the crispier!
• Use white wine for a light, airy texture. The alcohol evaporates while frying, leaving a delicate crispiness.
• Keep the oil at the right temperature! Too hot, and the flancati will burn; too cold, and they’ll absorb too much oil.
• Work in small batches so the oil stays hot and the flancati fry evenly.

See our serving ideas for more fun ways to enjoy these crispy treats and our storage tips to keep them fresh and crispy!

Serving ideas

Angel Wings (Flancati) are light, crispy, and sweet, making them perfect for a variety of serving styles!

Enjoy these crispy, golden pastries with a cup of coffee or tea! Keep it simple with a generous dusting of powdered sugar, just like tradition calls for.

Here are some more fun serving ideas:

• Drizzle them with melted dark or white chocolate, or serve with a side of chocolate ganache for dipping.
• Pair with apricot, raspberry, or plum jam for a fruity twist. Fresh berries or fruit compote also complement their light crispiness.
• Dunk them in a glass of plant-based milk or alongside a cappuccino, espresso, or spiced chai latte.
• Arrange the pastries on a large serving tray with different dips, such as nutella, lemon curd, fruit syrups, or honey for a fun dessert platter at parties.
• For a modern twist, layer the pastries with a scoop of vanilla, cinnamon, or hazelnut ice cream and drizzle with caramel or honey.

Which way will you try first?

Storage tips

To keep your Angel Wings fresh, crispy, and delicious for as long as possible, follow these simple storage tips:

Room temperature (best option)
Store cooled Angel Wings in an airtight container lined with paper towels to absorb any moisture.

Keep them in a cool, dry place for up to 5 days. Avoid plastic bags, as they can make them soft. If stored in a humid environment, they can lose their crispiness. Always keep them in a dry place!

Freezing
Angel Wings freeze well! Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe container or bag. They stay fresh for up to 2 months. To serve, let them thaw at room temperature for 10-15 minutes.

If the pastries become soft, pop them in a preheated oven (150°C / 300°F) for a few minutes to bring back their crispiness.

Similar recipes:

Vegan Baked Berliner Donuts

Vegan Jam Filled Buns

Vegan Hot Cross Chocolate Buns

Vegan Easter Bunny Rolls

This recipe is sponsored by Hofer Slovenia.