Faworki (Chrusciki or Polish Fried Angel Wings)

5 from 1 vote

Faworki (Chrusciki or Polish Fried Angel Wings)

Faworki are a popular Polish pastry that’s traditionally enjoyed on Fat Thursday. They are light, sweet, and worth every second of prep!

Prep Time25

Cook Time20

Resting Time25

Total Time1 10

Course: Dessert, Treat

Cuisine: Polish

Keyword: Angel Wings, Chrusciki, Faworki, Grostoli

Servings: faworki

Calories: 60kcal

Author: Alisa Infanti

Ingredients

5 egg yolks
½ cup full fat sour cream
1 tbsp white vinegar
1 tsp brandy
2 ½ cups pastry flour
½ cup powdered sugar; divided
½ tsp salt

Instructions

In a small bowl whisk together the egg yolks, sour cream, vinegar and brandy. Set aside.
In a large mixing bowl add the flour, salt and 2 tbsp of powdered sugar. Mix well to combine.
Add the egg mixture to the dry ingredients and beat using a hand mixer or stand mixer with a dough hook until the dough begins to look like lumpy oatmeal. If using as stand mixer continue to mix with a dough hook until a soft ball forms. If using a hand mixer transfer the dough to a lightly floured surface and with greased hands knead the dough until it forms a soft ball, about 5 minutes.
One the dough is formed, use a rolling pin to beat the dough by hitting it to flatten it. Then fold it in half or quarters and continue this process for about 10 minutes. Beating or hitting the dough like this forms bubbles or air pockets in the dough important for creating the signature airy texture faworki are known for.
Cut the dough into quarters and then roll each piece out paper thin or as thin as you can get it into a rectangle shape. Cover the resting dough with plastic wrap or a clean dish towel to keep it from drying out.
Once the dough is rolled cut the dough into 1 ½ to 2” strips length-wise, then into 3” lengths at an angle. Then cut a 1" slit in the center of each strip.
Pull the corner of one end through the center slit, to give these the angel wing pastry appearance.
Add the lard to a heavy bottomed high brimmed frying pan and let it melt. Bring the temperature up to 350°F and then toss 4 or 5 faworki into the hot oil cooking for about 30 seconds on each side or until golden brown. Remove to a paper towel to soak up any excess oil. Continue the process until all are cooked. Be sure to only add a few to the pan at a time. If too many are added at once it will lower the temperature of the oil and they won't fry as well.
Let the faworki cool completely and then dust them with the remaining powdered sugar.

Notes

Storage

Chrusciki are best when served the same day but you can store them for up to 3 days in a tightly sealed container.

Keep them at room temperature. Do NOT refrigerate (or freeze) as they will become soft and lose the crispy texture.

Nutrition