Polish Angel Wings (Faworki)Intermediate
BreakfastsChristmasDessertEasterPolishSideSnacksVegetarian

Polish Angel Wings (Faworki)

Not rated yetRate it

Faworki are thin crispy pastries traditionally prepared for Carnival and Fat Thursday. Dough is enriched with egg yolks sour cream and a small amount of alcohol which keeps pastries light and crisp. Proper kneading and beating of dough introduces air creating characteristic bubbles during frying. Faworki are fried briefly and dusted generously with powdered sugar before serving.

By Karel R.
Total1 hr 30 mins
Prep40 mins
Cook50 mins
Servings6
DifficultyIntermediate

Preparation

9 steps · tap a step to mark it done

  1. Place flour in a large bowl and make a well in the center. Add egg yolks sour cream sugar salt and vodka.

  2. Knead dough until smooth and elastic. Dough should be firm and not sticky

  3. Beat dough vigorously by hitting it against the counter or rolling and folding repeatedly. This step introduces air and is essential for bubbles forming during frying.

  4. Wrap dough and let rest at room temperature for about 30 minutes. Resting relaxes gluten and makes rolling easier.

  5. Divide dough into portions. Roll each portion very thin almost translucent.

  6. Cut dough into strips about 1 by 4 inches. Make a slit in the center of each strip and pull one end through to form a twist.

  7. Heat oil to about 350°F. Fry faworki in small batches turning once until pale golden and crisp.

  8. Remove faworki with a slotted spoon and drain briefly on paper towels. Do not overfry as they should remain light in color.

  9. Once cooled slightly dust generously with powdered sugar and serve. ENJOY!

Cook’s note

Thin rolling is key to light texture.
Alcohol prevents excess oil absorption.
Beating dough properly creates characteristic bubbles.
Faworki are best eaten fresh on the same day.

Made it? Rate this recipe

Your rating helps other home cooks. Sign in to rate.

You might also like

More Breakfasts recipes