Step by step method

1. Pour the flour and the baking powder into the bowl, add soft Stork Bake, sour cream and egg yolks. Mix everything with the mixer.
2. Place the dough on the table and knead it thoroughly to obtain the elastic mass.
3. Wrap the dough in aluminum foil. Put it in the fridge for 30 minutes.
4. Roll out the cooled dough as thin as possible adding a bit of flour, so as it does not stick to the table.
5. Cut the rolled out dough with a jagger into rhomboids measuring 3 x 8 cm and make a notch in the center of each rhombus.
6. Interweave each angel wing through the hole in the middle and place on a flat tray greased with Stork Bake. Bake for 8 -10 minutes at 180°C