Thin, twisted strips of dough deep-fried until crisp and dusted with powdered sugar — Poland's beloved carnival-season pastry, faworki.
Faworki, sometimes called angel wings, are a traditional Polish pastry made specifically during the carnival season leading up to Lent, particularly on Fat Thursday (Tłusty Czwartek) and the days before Ash Wednesday, when indulgent, fried sweets are eaten before the fasting period begins. Thin strips of an egg-rich dough, sometimes spiked with a splash of vodka or rum to keep the fried pastry from absorbing too much oil, are cut, slit down the middle and twisted through themselves into a distinctive bow shape before being deep-fried until golden and shatteringly crisp. The technique that makes real faworki different from a generic fried dough is rolling the dough exceptionally thin — thinner than most pastry doughs — since thickness is what determines whether the finished pastry shatters delicately or turns tough and heavy. The splash of spirit in the dough, an old trick, evaporates during frying and is said to inhibit gluten development just enough to keep the fried result light and crisp rather than doughy. Dusted generously with powdered sugar once cooled, faworki are piled onto platters at Polish bakeries and homes throughout the carnival season, a fixture of pre-Lenten celebration eaten in enormous quantities before the more austere weeks of Lent begin.
Serves 10
Combine flour, egg yolks, whole egg, sour cream, sugar, vodka and salt. Knead into a smooth, firm dough, about 10 minutes. Cover and rest 30 minutes.
Roll the dough as thin as possible, close to 2mm, on a lightly floured surface.
Rolling it truly thin is what determines whether faworki shatter delicately or turn out tough — err on the side of rolling thinner than feels necessary.
Cut the dough into strips about 3cm by 12cm. Slit a small cut down the center of each strip and pull one end through the slit to create the twisted bow shape.
Heat oil in a deep pot to 175°C (350°F).
Fry a few pieces at a time for 1-2 minutes per side until golden and puffed. Remove to paper towels to drain.
Once cooled slightly, dust generously with powdered sugar before serving.
Roll the dough as thin as you can manage — this single factor determines whether the finished pastry is delicate and crisp or dense and tough.
The vodka or rum in the dough evaporates during frying and is said to keep the pastry lighter and less oily by limiting gluten development.
Maintain a steady oil temperature around 175°C — too hot and they burn before cooking through, too cool and they absorb excess oil.
Add a bit of orange zest to the dough for a subtle citrus note.
Dust with a mix of powdered sugar and vanilla sugar for extra fragrance.
Serve alongside pączki (Polish filled donuts), the other classic Fat Thursday treat, for a full carnival spread.
Store in an airtight container at room temperature for up to 4 days; they lose their crispness gradually but remain enjoyable. Do not refrigerate, as this makes fried pastry go soft faster.
Faworki are traditionally made during the Polish carnival season, especially on Tłusty Czwartek (Fat Thursday), the last Thursday before Lent begins, when indulgent fried sweets are eaten in abundance before weeks of fasting. The pastry's name, meaning 'ribbons' or 'favors,' and its distinctive twisted bow shape have made it a recognizable fixture of Polish bakeries every year in the weeks leading up to Ash Wednesday.
A splash of vodka or rum is a traditional trick believed to limit gluten development in the dough, which helps the fried pastry turn out lighter and crisper rather than tough or overly oily — the alcohol itself evaporates during frying.
This usually means the dough wasn't rolled thin enough, or the oil temperature was too low, causing the pastry to absorb excess oil before it had a chance to crisp up properly.
They're specifically associated with the Polish carnival season, especially Tłusty Czwartek (Fat Thursday) and the days leading up to Ash Wednesday, when rich, fried foods are traditionally enjoyed before the fasting period of Lent begins.
Per serving (35g / 1.2 oz) · 10 servings total
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