Faworki, chruściki, chrust, angel wings - no matter what you call them, this ribbon-shaped pastry is absolutely irresistible! Light, sweet and crunchy, although the dough itself almost isn’t sweet at all.
They’re our carnival favorite and they rule the Polish tables starting from New Year’s Eve, up until Lent. They’re so popular that if you want to buy them for your New Year’s party or for Fat Thursday, it’s a good idea to order them at your local bakery in advance. Otherwise, you may end up frying your own faworki.
But should this be the case, here’s our recipe. Have you ever wondered how to make homemade faworki? Why not give it a shot?
To make about 140 faworki, you’ll need about 90 minutes of free time and:
- 2 cups of flour
- 4 egg yolks
- 1 teaspoon spirits
- 0,5 teaspoon salt
- 0,5 teaspoon sugar
- 5 full tablespoons heavy cream (or sour cream)
- lard for deep frying
- powdered sugar
How do you make faworki?
Mix the flour, the salt and the sugar. Add all the wet ingredients stir and then knead the dough. Beat it with the rolling pin, knead it, beat it again and knead it until you get nice, elastic dough that you can roll out into a very thin layer. (Hint: you can add a little more flour if the dough is too wet, or a little more cream if it’s too dry.)
Cut it into about 10-centimeter-long rectangles or diamonds. Cut a slit in the middle. Take one end of the strip and pull it through the hole in the middle to create a ribbon-like shape.
Heat the lard. Fry the strips on both sides until golden brown. Drain them on paper tower. When they’re cool, roll them in powdered sugar.
And now enjoy your faworki and try not to eat all of them at once!
P.S. Contrary to what you may read on the Internet, faworki are actually not really popular for Christmas or Easter in Poland.
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