Faworki (chrusty) also called angel wings in English are a deep-fried, crispy pastry shaped into twisted ribbons. They are traditionally served during the period called carnival, that is after Christmas and before Lent, the most important day of that time is called Fat Thursday when you are supposed indulge on faworki and pączki (polish donuts) before the Lent starts.
I got this recipe for faworki from a book called “Polska kuchnia”, I got for Christmas, though after I asked my grandma that was pretty much the same one that she is using so that is really good 🙂 I have to admit, it was my first time making them and they came out really nice. It takes some time to form them but frying is extremely fast. Faworki are crunchy and airy and delicate. Served with powdered sugar are a perfect treat.
In a bowl I mixed egg yolks, sour cream, flour, salt, sugar, baking powder, spirytus or vinegar. You might be surprised seeing that they only take 1 teaspoon of sugar or that there is spirytus/ vinegar in faworki. Well, there is an explanation for both- if you add to much sugar pastries will get burned, that is why we sprinkle them with powdered sugar once they’re fried already. And as to the vinegar, it is added to prevent faworki from absorbing too much oil.
Then I kneaded the dough. Once all the ingredients are combined I flattened it with a wooden rolling pin and fold it in half and kept on repeating it for about 15 minutes. The reason for it is making the dough more airy.
I dusted some flour under the dough and rolled it out as thin as I could. Then I cut the dough into little stripes and then cut them at an angle, creating rectangles like in the picture below. Then I made little slits in each and took one end and pulled it through the hole in the middle.
I combined all the scraps together and roll it out again and kept on repeating it until I run out of the dough.
My suggestion is to have all of the faworki ready before you start frying them.
I poured about 2 cups of canola oil into a pretty shallow cooking pot. It has to be either canola oil or lard, any other oil like olive oil will change the flavor of the pastry and will burn to fast. I placed one faworek in the hot oil and when it started turning golden brown pretty fast I knew the temperature was right.
I fried each one on both sides for about 30 seconds and placed on a paper towel.
Then I sprinkled them generously with powdered sugar. Faworki are the best fresh, preferably served the same or the next day.
A true Eastern European classic! Enjoy!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 3 egg yolks
- 1 1/2 cups of flour
- 1 teaspoon of sugar
- 1 pinch of salt
- 4 tablespoons of sour cream
- 1 teaspoon of baking powder
- 2 tablespoons of spirytus or vinegar
- canola oil
- powdered sugar
- Combine all ingredients except for canola oil and powdered sugar and knead until smooth.
- Dust some flour on and flatten the dough with a rolling pin and fold back. Repeat for 10 minutes to make sure the dough gets airy and light.
- Roll the dough very thin and cut it into rectangles and cut little slits in the middle. Pull one add of each faworek through the hole to form a twisted ribbon shape.
- Fry faworki in canola oil for about 30 seconds on each side, until golden brown and place on a paper towel.
- Sprinkle faworki generously with powdered sugar. Enjoy!