Angel Wings Candy Board Recipe

Introduction

Angel Wings Candy Board is a delightful combination of crispy, sweet fried pastries surrounded by colorful candies and fresh fruits. Perfect for sharing at gatherings, this board offers a mix of textures and flavors that everyone will love.

Ingredients

• 2 cups all-purpose flour (250 g)
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 4 large egg yolks
• 1/2 cup sour cream (4 fl oz / 120 ml)
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• 1 cup powdered sugar (120 g) for dusting
• 1 cup pastel Jordan almonds (150 g)
• 1 cup white chocolate-covered pretzels (120 g)
• 1 cup pink and white marshmallows (150 g)
• 1/2 cup gummy candies (butterflies, hearts, or flowers) (75 g)
• 1/2 cup meringue kisses (50 g)
• 1 cup fresh raspberries (150 g)
• 1 cup strawberries, halved (150 g)
• 1 cup seedless grapes (150 g)
• 1/2 cup lemon curd (4 fl oz / 120 ml)
• 1/2 cup vanilla yogurt (4 fl oz / 120 ml)

Instructions

1. Step 1: In a large bowl, combine flour, salt, and sugar. Add egg yolks, sour cream, melted butter, and vanilla extract; mix until a soft dough forms.
2. Step 2: Knead dough on a lightly floured surface for 5 minutes until smooth. Cover and allow to rest for 20 minutes.
3. Step 3: Roll dough very thin to approximately 1/8 inch (3 mm). Cut into 1 x 4 inch (2.5 x 10 cm) strips. Make a 1-inch slit in the center of each strip and pull one end through the slit to create a twist.
4. Step 4: Heat vegetable oil in a deep pan to 350°F (175°C), filling about 2 inches (5 cm). Fry angel wings in batches for 1 minute per side until golden and crisp. Drain on paper towels and dust with powdered sugar.
5. Step 5: Arrange cooled angel wings centrally on a large wooden board or platter. Group candies, fruits, and meringue kisses attractively around them. Place lemon curd and vanilla yogurt in small bowls among the sweets for dipping.
6. Step 6: Serve immediately to enjoy with friends and family.

Tips & Variations

• For an extra flavor boost, add a pinch of cinnamon or nutmeg to the dough.
• Substitute sour cream with Greek yogurt for a slightly tangier taste.
• Try using seasonal fruits to customize your candy board throughout the year.
• Use a deep-fry thermometer to keep oil temperature steady for perfectly crisp angel wings.

Storage

Store leftover angel wings in an airtight container at room temperature for up to 2 days to maintain crispness. Keep candies and fresh fruits refrigerated separately and assemble the board fresh before serving. Reheat angel wings briefly in a low oven to restore crispness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the angel wings dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Let it come to room temperature before rolling and frying.

What can I use if I don’t have sour cream?

Greek yogurt is a great substitute for sour cream in this recipe, adding a similar tang and texture to the dough.

Angel Wings Candy Board Recipe

---

★★★★★

4.7 from 106 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Angel Wings Candy Board features delicate, crispy angel wings paired with an assortment of colorful candies, fresh fruits, and sweet dips. Perfect for festive gatherings, this recipe combines the light, airy crunch of traditional fried angel wings dusted with powdered sugar alongside pastel Jordan almonds, white chocolate-covered pretzels, marshmallows, gummy candies, meringue kisses, and a selection of fresh raspberries, strawberries, and grapes. Complemented by lemon curd and vanilla yogurt dips, this visually stunning candy board is a delightful treat to share with friends and family.

---

Ingredients

Scale 1x2x3x

Angel Wings Dough

• 2 cups all-purpose flour (250 g)
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 4 large egg yolks
• 1/2 cup sour cream (4 fl oz / 120 ml)
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• 1 cup powdered sugar (120 g) for dusting

Candy and Fruit Toppings

• 1 cup pastel Jordan almonds (150 g)
• 1 cup white chocolate-covered pretzels (120 g)
• 1 cup pink and white marshmallows (150 g)
• 1/2 cup gummy candies (butterflies, hearts, or flowers) (75 g)
• 1/2 cup meringue kisses (50 g)
• 1 cup fresh raspberries (150 g)
• 1 cup strawberries, halved (150 g)
• 1 cup seedless grapes (150 g)

Dips

• 1/2 cup lemon curd (4 fl oz / 120 ml)
• 1/2 cup vanilla yogurt (4 fl oz / 120 ml)

---

Instructions

1. Prepare Angel Wings Dough: In a large bowl, combine the flour, salt, and sugar thoroughly. Add the egg yolks, sour cream, melted butter, and vanilla extract. Mix all ingredients until a soft dough forms, ensuring everything is well incorporated.
2. Knead and Rest Dough: Turn the dough onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic. Cover the dough with a clean cloth or plastic wrap and allow it to rest for 20 minutes. This resting period helps relax the gluten and makes rolling easier.
3. Shape Angel Wings: After resting, roll the dough out very thin—approximately 1/8 inch (3 mm) thickness. Cut the dough into strips measuring about 1 x 4 inches (2.5 x 10 cm). Make a 1-inch slit in the center of each strip and pull one end through the slit to create the classic twisted angel wing shape.
4. Fry Angel Wings: Heat vegetable oil in a deep pan until it reaches 350°F (175°C), filling the pan about 2 inches (5 cm) deep. Working in batches, fry the angel wings for about 1 minute per side, or until they become golden and crisp. Use a slotted spoon to remove the fried wings and drain them on paper towels. Once drained, dust the wings generously with powdered sugar.
5. Assemble the Board: Arrange the cooled angel wings centrally on a large wooden board or platter. Group the various candies like pastel Jordan almonds, white chocolate-covered pretzels, pink and white marshmallows, gummy candies, and meringue kisses attractively around the wings. Add fresh raspberries, halved strawberries, and seedless grapes in clusters for vibrant color and freshness. Place the lemon curd and vanilla yogurt in small bowls evenly spaced on the board for dipping.
6. Serve: Present the assembled candy board immediately for sharing. This delightful spread is perfect for entertaining and enjoying a variety of textures and flavors with friends and family.

Notes

• For best results, ensure the dough is rolled as thin as possible to achieve the characteristic crispness of angel wings.
• Maintain the frying oil temperature at 350°F (175°C) to avoid greasy or undercooked wings.
• Use fresh fruits that are ripe but firm to prevent sogginess on the candy board.
• The lemon curd and vanilla yogurt dips complement the sweetness and add a tangy contrast.
• Can be prepared a few hours ahead—fry and dust the angel wings, then assemble the board just before serving to keep the wings crisp.
• Substitute sour cream with Greek yogurt if preferred for a slightly tangier flavor.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Frying
• Cuisine: European

Keywords: Angel Wings, Candy Board, Fried Pastry, Dessert Platter, Party Dessert, Sweet Treats, Candy and Fruit Board, Lemon Curd, Vanilla Yogurt Dip