Nela Rubinstein’s angel wings

One could easily call these the perfect angel wings. Nela Rubinstein’s faworki are filled with tiny air bubbles and are so delicate and crisp that they almost crumble in your hands – true chruściki. I especially love this recipe because it doesn’t require a dozen egg yolks to achieve spectacular results. It’s a fantastic recipe for anyone who loves traditional Carnival pastries.

Aniela Rubinstein, née Młynarska, known as Nela, was the youngest daughter of Emil Młynarski – violinist, conductor, composer, and founder of the Warsaw Philharmonic Orchestra. From an early age, two passions shaped her life: music and the culinary arts. You can read more about Nela at meakultura.pl.

Makes about 2 large platters.

Ingredients for Nela Rubinstein’s angel wings:

• 1 large egg
• 2 large egg yolks
• 30 g caster sugar
• 1 tablespoon white vinegar
• 2 tablespoons dark rum
• a pinch of salt
• ⅓ cup sour cream
• 35 g butter
• 300 g plain flour

Additionally:

• rapeseed (canola) oil, refined coconut oil or lard, for deep-frying
• icing sugar, for dusting

All the ingredients should be at room temperature.

Place the egg, egg yolks and caster sugar into the bowl of a stand mixer and whisk until very pale, thick and fluffy. Add the vinegar and rum and continue mixing. Add the sour cream and very soft butter, then beat until the butter is fully incorporated. Gradually add the flour, switching to the dough attachment if necessary, and mix until a smooth, uniform dough forms. Transfer the dough onto a lightly floured work surface and knead by hand for 5–10 minutes, repeatedly folding it in half, beating it with a rolling pin and folding it again. This traditional method traps plenty of air inside the dough, creating the characteristic bubbles during frying. Wrap the dough in cling film and leave it to rest on the worktop for 10 minutes.

Divide the dough into several portions. Working with one portion at a time (keeping the remaining dough covered), roll it out as thinly as possible on a lightly floured surface. Use only enough flour to prevent sticking – the dough should be almost transparent. Using a fluted pastry wheel, cut the dough into long diagonal strips, then cut each strip into pieces about 10 cm long. Make a slit lengthwise in the centre of each piece and pull one end through the opening to form the traditional shape.

Deep-fry the angel wings in oil heated to 175°C, turning once, until lightly golden on both sides. Drain on paper towels and dust generously with icing sugar.

Enjoy!

Recipe source: Kuchnia Neli by Aniela Rubinstein.