dalla cucina di Diana Lucarino-Diekmann

These light, airy, crisp Carnavale sweets with powdered sugar have many names depending on the region where they are made. Other names for what we always called Angel Wings are Chiacchiere, scorpelle, bugie, cenci, cròstoli, galani, lasagne, lattughe, pampuglie, rosoni sfrappole, or frappe. 

My mother made these for many other occasions, such as New Year’s, Baptisms, Confirmations, and wedding and baby showers.

Ingredients:

4 Eggs
4 T. Sugar
4 T. Sour cream
Pinch of salt
2 oz. Whiskey
4 C. Flour or enough to make a stiff dough

Directions:

Mix eggs and sugar well. Add the remaining ingredients. Knead the dough very well. Roll out very thin. With a pastry wheel, cut into 4” by 1 ½” rectangles. Cut a slit in the center and fold one end through it. There are other techniques for making a butterfly shape. Use the one you like the best. Drop each butterfly-shaped dough into hot oil. Fry until golden. Remove with a slotted spoon. Place on a paper towel to absorb any excess oil. Cool. Sprinkle with powdered sugar.