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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
