CHIACCHIERE – ANGEL WINGS FRIED PASTRY

Crumbly, delicate, sweet fried pastry dough with many names across the world, mostly eaten around Easter or carnival time. Chiacchiere, crostoli, frappe, bugie, are just a few Italian ones. I had a lot of troubles deciding which name to use, so I chose an Italian one – chiacchiere and an English one – angel wings. This fried pastry will crumble in your hand when you bite it, it’s so delicate and delicious.

CHIACCHIERE? CROSTOLI? ANGEL WINGS?

Seriously, the names are ridiculous, not only are there a million Italian ones because every region has its own name, but also each European country has its own name. Check Wikipedia to find the name for angel wings pastry in your country. Even in Slovenia, we have at least 3 different names for them, in the Istria region, we call them kroštole.
I’ve found that in English they are mostly referred to as angel wings or fried bow ties

Storage

Our vegan Italian chiacchiere are best eaten on the same day for best crunch. however, you can store them in a plastic bag, air tight, for up to 3 days.

Variations

Despite the many different names, Italian chiacchiere are actually quite similar all around Italy. However, there are some difference and variations, mainly on:

Type of liqueur used: depending on the regions Italians use different types of liqueur in their chiacchiere. A good white wine, grappa, anice liqueur, rum, alchermes, vinsanto, cognac, and even marsala and limoncello are a popular choice.

Shape: it doesn’t really matter! Squares, rectangles, ribbons, long thin stripes, squares with cuts in the middle, with rose shape. Chiacchiere can really take any shape you want to give them.

Ingredients

Fried pastry

250 g flour
30 g butter
2 egg yolks
10 g vanilla sugar
2-3 tbsp of whipping cream
2 tbsp white wine
1 tbsp rum
zest of 1 lemon

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