Faworki
Angel Wings
Faworki, also known as Angel Wings, are delicate, crispy, and airy fried pastries traditionally enjoyed in Poland, especially during Fat Thursday (Tłusty Czwartek). They are made from a simple dough, rolled incredibly thin, fried until golden, and then dusted generously with powdered sugar.
🧂 Ingredients
- 300g All-purpose flour(Plus extra for dusting the work surface.)
- 5 large Egg yolks(Ensure they are at room temperature.)
- 100ml Sour cream(Full-fat is recommended for richness. Should be at room temperature.)
- 2 tablespoons Alcohol(Traditionally rum, but vodka or brandy can also be used. This helps make the dough crispier and prevents it from absorbing too much oil.)
- 1 pinch Salt(Enhances flavor.)
- For deep frying Vegetable oil or Lard(Approximately 1 liter or enough to reach a depth of about 5-7 cm in your pot.)
- For dusting Powdered sugar(Sifted, for a fine, even coating.)
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, whisk together the egg yolks, sour cream, alcohol, and salt until well combined. Gradually add the flour, mixing until a cohesive dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it's smooth and elastic. The dough should be firm but pliable. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten, making it easier to roll.
⏱️ 15 minutes (plus 30 minutes resting) - 2
Roll and shape the faworki: Divide the rested dough into 2-3 portions. Working with one portion at a time (keeping the others covered), roll it out on a lightly floured surface as thinly as possible. Aim for a thickness of about 1-2 mm, so thin that you can almost see through it. Use a pastry wheel or a sharp knife to cut the dough into strips, approximately 2.5 cm (1 inch) wide and 15-20 cm (6-8 inches) long. Make a slit about 5 cm (2 inches) long in the center of each strip. Gently pull one end of the strip through the slit to create a twisted bow-tie shape. Place the shaped faworki on a lightly floured tray, ensuring they don't touch.
⏱️ 25 minutes - 3
Deep fry the faworki: Heat the oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat to 175°C (350°F). Carefully slide a few faworki into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until they puff up and turn a beautiful golden brown. They cook very quickly due to their thinness. Use a slotted spoon or spider strainer to remove them from the oil.
⏱️ 10-15 minutes (depending on batch size) - 4
Drain and dust: Immediately transfer the fried faworki to a wire rack set over a baking sheet or paper towels to drain any excess oil. While they are still warm, generously sift powdered sugar over them. Allow them to cool completely before serving or storing.
⏱️ 5 minutes
💡 Pro Tips
- ✓The key to light and crispy faworki is rolling the dough extremely thin, almost paper-thin.
- ✓Ensure the frying oil is at the correct temperature. Too cool and they will be greasy; too hot and they will burn before cooking through.
- ✓Faworki are traditionally made for Fat Thursday (Tłusty Czwartek), a pre-Lenten celebration.
- ✓The alcohol in the dough helps create a crispier texture and prevents them from absorbing too much oil.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Experiment with different shapes beyond the classic bow-tie, such as ribbons or simple twists.
- Instead of just powdered sugar, you can drizzle them with a simple vanilla glaze or a thin royal icing.
- For a subtle flavor variation, add a teaspoon of lemon or orange zest to the dough.