Delicious Angel Wings Pastry Recipe

In a large mixing bowl, combine 400 grams of all-purpose flour and 200 grams of unsalted butter. Mix until the texture resembles coarse crumbs.

Add in 3 egg yolks, 120 grams of sour cream, and 1 teaspoon of sugar. Stir the mixture until a dough forms. Make sure the ingredients are well incorporated.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This will help to firm it up and make it easier to roll out.

After chilling, remove the dough from the refrigerator. On a floured surface, roll out the dough to about 5 mm (0.2 inches) thick.

Using a sharp knife or pastry cutter, cut the dough into strips, approximately 5 cm (2 inches) wide. Then, cut each strip diagonally into triangles.

Once you have your shapes, make a small cut in the center of each triangle, and gently pull one corner through the cut to create a twist. This gives the wings their signature shape.

Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.

Arrange the twisted pastry wings on the tray, leaving enough space between each piece to expand while baking.

Bake in the preheated oven for about 15-20 minutes or until they turn golden brown. Keep an eye on them to avoid overbaking.

While the pastry is baking, it’s time to make the cream. In a clean mixing bowl, whip 3 egg whites until they form soft peaks.

Gradually add 150 grams of sugar while continuing to whip. Add a pinch of salt and a little lemon juice to taste until the mixture is glossy and stiff.

Lastly, gently fold in 1 tablespoon of cornstarch to help stabilize the cream.

Once the pastry wings have cooled, fill a piping bag with the prepared cream. Pipe a generous amount of cream between two pastry wings to create a delightful sandwich.

Serve your delicious angel wings on a platter and enjoy! These pastries are perfect for any occasion.