Cueca virada, also known as “angel wings” or by its Italian relative “crostoli,” is a beloved Brazilian fried pastry. This simple, comforting treat is made from a lightly sweetened dough, cut into strips, twisted, and deep-fried until golden and crispy. Once cooked, it is finished with a generous dusting of cinnamon sugar. It’s the perfect quick snack or dessert to enjoy with coffee.
Ingredients for Homemade Cueca Virada:
- 1 large egg
- 2/3 cup granulated sugar (approx. 135g)
- 1 tablespoon cachaça (or white vinegar)
- 1 tablespoon butter, softened
- 1/4 cup water (approx. 60ml)
- 2 3/4 cups all-purpose flour (approx. 360g)
- 1 teaspoon baking powder (approx. 5g)
- Cinnamon sugar for dusting (optional)
How to Make Cueca Virada:
- In a large mixing bowl, combine the egg, butter, sugar, and cachaça (or vinegar); mix well.
- Add the water and whisk until incorporated.
- Gradually stir in half of the flour until combined.
- Add the baking powder and the remaining flour. Mix until a dough forms.
- Transfer the dough to a floured surface and knead for about 8 minutes, or until smooth and elastic.
- Roll out the dough on a floured surface until thin.
- Cut into 1.5 x 3 inch rectangles. Make a small slit in the center of each rectangle.
- Take one end of the rectangle and pull it through the center slit to create the signature “twisted” shape.
- Deep-fry in hot oil until golden brown on both sides.
- Transfer to a paper towel-lined plate to drain excess oil.
- Dust generously with cinnamon sugar while still warm. Enjoy!
Pro Tip:
Make sure your oil is at the right temperature (around 350°F / 180°C). If the oil is too cold, the pastries will absorb too much grease; if it’s too hot, they will burn before cooking through. Always dust them with cinnamon sugar while they are still warm so it sticks perfectly to the surface.
Did You Know?
While known as “cueca virada” (which translates literally to “flipped underwear” due to its unique shape) in many parts of Brazil, this pastry goes by many names depending on the region, including “crostoli” or “angel wings.” It is a classic example of how European immigration influenced traditional Brazilian home baking.
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