A dough is kneaded and then rolled super thin. It’s then smeared with a butter and flour mixture and another layer of rolled dough is added to the top. The two layers are then rolled tightly together and chilled. This is then cut, rolled out individually then deep fried and once cooled it’s dredged in powdered sugar.

You can use either Butter or Ghee for this recipe. The trick to getting crispy Phenori is to roll out the dough as thinly as possible.

Phenori, Angel’s Wings & Chirote

3.54 from 32 votes


  • 2 cups pre sifted Flour
  • 2 tbsps melted Butter or Ghee
  • 1 – 1.5 cups or as needed warm Water
  • 2 tbsps room temp Butter or Ghee
  • 2 tbsps Corn Starch
  • 1 – 1.5 cups Sugar
  • Oil for frying


  • Work the melted butter into the dough and the add water a little at a time kneading to form a nice dough
  • Allow the dough to rest covered for 30 mins
  • Cream together the butter and the corn starch
  • Divide the dough into 4 quarters
  • Roll out each quarter till it’s very thin
  • Spread 1/2 the butter all over the rolled out dough and cover with another rolled out quarter
  • Pinch the edges to seal
  • Roll together tightly, adding a little butter in between and at the edge to just hold it together
  • Cover with cling film and chill for about 20 mins
  • Repeat the process
  • Once chilled, cut the log in strips and roll each disc out
  • Heat up some oil and insert the Phenori and fry till golden and drain on some kitchen towel
  • Once the Phenori has cooled down, but slightly warm, dip it in sugar that has been lightly pulsed
  • Once the Phenori is completely cooled, store in an air tight container