If you’ve never had the pleasure of savoring a faworki, affectionately dubbed as “angel wings,” prepare yourself for a culinary revelation that is both a nod to my childhood memories and an homage to timeless Polish cuisine.
Growing up, I eagerly looked forward to the festive period preceding Lent, not just for the merriment but also for the irresistible scent of Polish Chrusciki that filled our kitchen. With each batch, a sense of heritage was lovingly folded into that golden, twisted pastry—a recipe passed down through generations and perfected with every roll of the pin.
Table of Contents
How to make Faworki
Faworki, also known as chrust or angel wings, is a traditional Polish pastry made from fried dough. It is typically served during the Carnival season or on special occasions like weddings and holidays.
Ingredients
- 2 cups all-purpose flour
- 4 egg yolks
- 1/2 cup powdered sugar, plus extra for dusting
- 1/4 teaspoon salt
- 3 tablespoons vodka or clear spirit (optional)
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Zest of one lemon
- Vegetable oil for frying
Instructions
Step 1. In a large bowl, mix the flour, salt, and powdered sugar.
Step 2. Beat the egg yolks in a separate bowl. Add the vanilla extract, lemon zest, vodka (if using), and cream to the egg yolks and mix well.
Step 3. Gradually incorporate the liquid ingredients into the dry ingredients, forming a dough.
Step 4. Knead the dough until it’s smooth and firm, about 5-7 minutes. Then cover it with a clean kitchen towel and let it rest for about 30 minutes.
Step 5. Flour a clean surface and roll out the dough until it’s very thin about 1/8 inch.
Step 6. Cut the dough into strips about 1.5 inches wide and 4 inches long. Make a small slit along each strip, and pull one end through the slit to shape the Polish Chrusciki.
Step 7. Heat the oil in a deep pan over medium-high heat. Fry the Polish Chrusciki until golden brown, turning them over once.
Step 8. Remove the faworki with a slotted spoon and drain them on paper towels.
Step 9. Dust the faworki generously with powdered sugar before serving.
Tips
- Matter of Spirits: If you prefer a non-alcoholic version, you can omit the vodka. It’s used to prevent gluten formation, leaving the pastries tender and flaky.
- Baking Powder to the Rescue: If your dough isn’t rising well, try adding a teaspoon of baking powder. It will help your Polish Chrusciki puff up during frying.
- Maintain the Oil Temperature: Use a deep-fry thermometer to ensure your oil is around 350°F (175°C). The temperature of the oil can make or break the delicacy.
What to serve with
Faworki also pairs beautifully with a variety of accompaniments. Whether served at a family gathering, a casual get-together, or a festive celebration, here are some suggestions on how to complement your homemade Polish Chrusciki for an even more delightful experience:
Beverages
- Hot Beverages: Serve faworki with a cup of hot black tea or coffee. The bitterness of these beverages creates a beautiful contrast with the sweetness of the faworki. Herbal teas like mint or chamomile are also comforting choices.
- Cold Beverages: Cold milk is a classic pairing with any sweet treat, including faworki. For those who like a bit of indulgence, try pairing them with a cold glass of dessert wine, such as a Riesling, or a sweet sparkling wine like Moscato.
Fruit Sauces and Compotes
- Berry Compote: Offer a side of mixed berry compote to dip the faworki into, allowing the tanginess of the berries to complement the sweetness of the sugar.
- Apple Sauce: A homemade apple sauce, especially one with a hint of cinnamon, can be a lovely dipping option that enhances the experience.
Jams and Spreads
- Apricot Jam or Raspberry Preserves: A dollop of these preserves can be served on the side. The acidity and fruitiness pair well with the powdered sugar and the buttery flavor of the faworki.
Ice Cream and Sorbets
- Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside faworki for a delightful contrast in temperatures and textures.
- Lemon Sorbet: For a refreshing side, lemon sorbet can cleanse the palate between the heavenly bites of faworki.
Fresh Fruits
- Citrus Fruits: Fresh slices of orange or grapefruit can add a zesty freshness that balances the sweetness of the faworki.
- Berries: Fresh strawberries, raspberries, or blueberries not only add a pop of color but also a welcome juicy tartness.
Whipped Creams and Custards
- Whipped Cream: You can never go wrong with a side of softly whipped cream. Infuse it with a touch of vanilla or a splash of liqueur for an extra flavor dimension.
- Custard or Sweet Cream: A bowl of velvety custard or a pour of sweetened cream complements the light crispiness of the faworki.
Cheese
- Sweetened Ricotta or Mascarpone: Pair these sweetened soft cheeses with faworki for a rich and creamy experience. Add a zest of citrus or a dash of vanilla to the cheese for an enhanced flavor.
Coffee and Chocolate
- Cocoa Powder: A dusting of cocoa powder in addition to powdered sugar brings a chocolatey dimension to the faworki.
- Coffee-Flavored Cream or Mousse: A side of coffee-flavored cream that will be appealing to coffee lovers and add a sophisticated touch to the simple pleasure of eating faworki.
Ingredient Substitutes
If you still need some ingredients or are looking to tweak the traditional faworki recipe, here are some suggestions for alternative ingredients. Do remember that any substitutions may slightly change the texture or result, but you’ll still achieve delightful pastries reminiscent of the original:
- All-purpose flour is the main ingredient, so it’s better not to substitute it. If necessary, use bread flour or cake flour, but beware that this might affect the final texture of the faworki.
- Egg Yolks add richness and color to the dough. If you have an egg allergy or are vegan, use an egg substitute like commercially available egg replacers, applesauce, or mashed bananas. For each yolk, you can use 1/4 cup of applesauce or mashed bananas.
- Powdered Sugar is used for sweetness. If you’re out of powdered sugar, you can make your own by blending granulated sugar in a food processor. Alternatively, use superfine sugar.
- Vodka or clear spirit is optional and helps prevent too much gluten formation, which makes the pastry tender. Substitute it with white vinegar or apple cider vinegar or simply some cold water if you want an alcohol-free version.
- Heavy Cream contributes to the richness of the dough. If you don’t have heavy cream, use the same quantity of full-fat milk or half-and-half. For a dairy-free alternative, use coconut cream or a dairy-free milk like almond milk.
- Vanilla Extract enhances the flavor of the faworki. If you don’t have it handy, use another flavoring like almond extract or orange blossom water. Alternatively, scrape a vanilla bean.
- Lemon Zest gives the faworki a refreshing citrusy note. If you don’t have lemons, use an equal amount of orange or lime zest.
- Vegetable Oil is used for frying. It can be replaced with any neutral-tasting oil that can handle high frying temperatures, like canola, sunflower, or peanut oil.
Final Thoughts
Remember, the key to the best faworki experience lies in how they make you feel. Whether enjoying them in solitude with a quiet cup of tea or sharing them at a lively family feast, this dish is best served with a dash of nostalgia and a sprinkle of joy.
More Treat Recipes:
- Peanut Butter Cheerio Bars Recipe
- Salted Nut Roll Recipe
- Philly Cheese Steak Wrap
- Healthy Banana Pudding
- Chocolate Cannoli
Ingredients
- 2 cups all-purpose flour
- 4 egg yolks
- 1/2 cup powdered sugar, plus extra for dusting
- 1/4 teaspoon salt
- 3 tablespoons vodka or clear spirit (optional)
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Zest of one lemon
- Vegetable oil for frying
Instructions
Step 1. In a large bowl, mix the flour, salt, and powdered sugar.
Step 2. Beat the egg yolks in a separate bowl. Add the vanilla extract, lemon zest, vodka (if using), and cream to the egg yolks and mix well.
Step 3. Gradually incorporate the liquid ingredients into the dry ingredients, forming a dough.
Step 4. Knead the dough until it's smooth and firm, about 5-7 minutes. Then cover it with a clean kitchen towel and let it rest for about 30 minutes.
Step 5. Flour a clean surface and roll out the dough until it's very thin about 1/8 inch.
Step 6. Cut the dough into strips about 1.5 inches wide and 4 inches long. Make a small slit along each strip, and pull one end through the slit to shape the Polish Chrusciki.
Step 7. Heat the oil in a deep pan over medium-high heat. Fry the Polish Chrusciki until golden brown, turning them over once.
Step 8. Remove the faworki with a slotted spoon and drain them on paper towels.
Step 9. Dust the faworki generously with powdered sugar before serving.
