Go Back

Phenori, Angel's Wings & Chirote

2.8 from 35 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