Klenäter: Angel Wings
Klenäter: Angel Wings are crispy little fried cookies that are not too sweet and perfect with a cup of coffee or some fruit.
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Christmases Past
These cookies were a Christmas staple during my childhood. My farmor, my Swedish paternal grandmother, always made a full julbord (Swedish Christmas Table). The food was delicious, but heavy, so early on it was decided that we should have something light and fresh for dessert. We settled on a fruit salad (very Californian of us) served with Klenäter: Angel Wings on the side.
My Grandfather
My grandfather absolutely loved them. While they are Swedish in origin I think he liked them so much because they are similar to the simple cookies often found in Italy, where he was from. They were his favorite and now every time I make them I think of him and all the wonderful Christmases we spent together.
The Dough
The dough is easy to make but can be a little tricky to handle. It is quite soft so it requires a gentle touch. When twisting into bows it really feels like the dough is super fragile and will fall apart but it’s sturdier than it looks and can handle quite a lot of twisting and turning.
Alterations
Though I’ve never tried it, I’m sure these cookies would be delicious with orange or lime zest instead of lemon. If you don’t want any alcohol, replace the cognac with an equal amount of water flavored with a splash of vanilla extract.
Klenäter: Angel Wings are delicious and crispy, the perfect way to end the Christmas meal.
Klenäter: Angel Wings
Ingredients
- 4 egg yolks
- 52 g powdered sugar
- 20 g cognac
- 1 lemon zested
- 150 g all-purpose flour
- 50 g butter melted
- 2 g salt
- Oil for deep frying
- Powdered sugar for coating
Instructions
- Stir the egg yolks, powdered sugar, cognac, and lemon zest together in a bowl until combined; avoid whipping the mixture.
- Pour in the melted butter and continue stirring.
- Add the all-purpose flour and salt and stir until a thick, sticky batter forms.
- Spoon onto plastic wrap. Form into a square, wrap tightly then refrigerate overnight.
- The next day, roll out the dough on a lightly floured surface. Try to keep the dough square.
- Roll until it is very thin, about 3mm(⅛in).
- Using a fluted pastry wheel and a ruler, cut strips that are about 7½cm(3in) by 2½cm(1in) in size.
- Cut a small slit in the center of each strip, then bend one end through the middle and out to create a bow-like shape. Watch the technique in the youtube video for more clarity.
- I like to freeze the klenäter while I set up to fry. This isn’t strictly necessary but it makes them easier to handle.
- Heat about 5-6cm(2in) of oil in a deep frying pan to around 165°C(330°F).
- Carefully place 7-10 cookies in the oil, turning as they cook. Fry until they are golden brown and crisp. This should take a few minutes. Avoid overcrowding the pan.
- Remove from the oil using a slotted spoon or tweezers and place on paper towels to drain any excess oil.
- Coat generously with powdered sugar then serve. They are best enjoyed while still warm and crispy.