Faworki (Polish Angel Wings)

About This Recipe

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.

Ingredients

Serves 10

• 2.5 cupsall-purpose flour
• 3egg yolks
• 1whole egg
• 2 tbspsour cream
• 2 tbspsugar
• 2 tbspvodka(or rum)
• 0.25 tspfine sea salt
• 4 cupsneutral oil(for frying)
• 1 cuppowdered sugar(for dusting)

Instructions

1. 1

   Make the dough

   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.

2. 2

   Roll thin

   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.

3. 3

   Cut and shape

   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.

4. 4

   Heat the oil

   Heat oil in a deep pot to 175°C (350°F).

5. 5

   Fry the faworki

   Fry a few pieces at a time for 1-2 minutes per side until golden and puffed. Remove to paper towels to drain.

6. 6

   Dust and serve

   Once cooled slightly, dust generously with powdered sugar before serving.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions