Polish Faworki (Chruściki) - Crispy Angel Wings
Light, crisp Polish pastries made with egg yolks, sour cream, and a splash of vodka for delicate, airy layers. Fried quickly until golden and finished with powdered sugar, these classic angel wings are thin, flaky, and irresistibly light.
Ingredients
- 300 g all-purpose flour
- 3 egg yolks
- 4 tablespoons sour cream
- 1 tablespoon sugar
- A pinch of salt
- 1 tablespoon vodka rum, or vinegar
- Neutral oil for frying
- Powdered sugar for dusting
Instructions
- Prepare the Dough: Sift the flour into a large bowl. Add the egg yolks, sour cream, sugar, salt, and vodka. Mix, then knead until you have a smooth, elastic dough. It should feel firm but pliable.
- Rest the Dough: Cover the dough and let it rest for about 10 to 15 minutes. This allows the gluten to relax and makes rolling much easier.
- Roll thin: Divide the dough into smaller portions. Roll each piece very thin. You should almost be able to see through it. Thin dough is the key to crisp, delicate faworki.
- Cut and Shape: Cut the dough into strips of even width, then slice diagonally. Make a small slit in the center of each piece and gently pull one end through the slit to form the classic twist.
- Fry: Heat oil to about 350°F (175°C). The oil should be about 2 to 3 inches deep so the faworki can float freely.Fry in batches until lightly golden, just a few seconds per side. They cook very fast, so do not walk away. Use two forks to gently turn them so they keep their shape and fry evenly.
- Finish and Server: Transfer to a paper towel-lined plate. While still warm, dust generously with powdered sugar. Serve immediately.
Notes
Tips for Perfect Faworki
- Roll the dough thinner than you think you need to. Thickness is the most common mistake.
- Keep unused dough covered so it does not dry out.
- Fry in small batches to maintain oil temperature.
- Light golden color is ideal. Over-browning makes them fragile and bitter.