Hungarian Angel Wings

Angel wings ("csörögefánk") are a light, crisp carnival classic dusted with icing sugar – rolled out thin, they almost melt in the mouth.

1. Rub the flour together with the butter, then add the egg yolks, the sour cream, the sugar, the rum and a pinch of salt.

2. Knead a smooth, firm dough, cover it, and rest it for 30 minutes – the resting makes it easy to roll out.

3. On a floured surface roll the dough very thin (about 2-3 mm), then cut it into strips and those into diamonds.

4. Cut a lengthways slit in the middle of each diamond, and pull one end through the slit – this gives the characteristic angel-wing shape.

5. In plenty of hot (about 170-180 °C) oil fry them light golden on both sides – they cook quickly, do not leave them unattended.

6. Lift them onto paper towel to drain.

7. Dust them generously with icing sugar, and serve lukewarm or cold.

Tip: The thinner you roll them, the lighter and crisper they turn out – left thick they become hard and bready.