Polish Faworki (Angel Wings): Crispy, Golden Ribbons of Joy

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These delicate, powdered sugar-dusted pastries—known as Faworki in Poland or Angel Wings elsewhere—are a must-have for Fat Thursday (Tłusty Czwartek) and Carnival season. Light as air with a satisfying crunch, they’re easier to make than you think!

Why You’ll Love This Recipe

✅ Authentic Polish tradition – Just like Babcia used to make
✅ Magically crispy – Hollow centers puff up when fried
✅ Simple ingredients – No fancy equipment needed
✅ Perfect for sharing – Makes 40+ pieces

Ingredients & Substitutions

For the Dough

  • 2 cups (250g) all-purpose flour
  • 3 large egg yolks
  • 2 tbsp sour cream (or Greek yogurt)
  • 2 tbsp unsalted butter, softened
  • 1 tbsp vodka (or rum; helps crispness)
  • 1 tbsp sugar
  • Pinch of salt
  • Oil for deep frying (neutral like canola or sunflower)

For Dusting

  • 1 cup powdered sugar

Step-by-Step Instructions

1. Make the Dough

  1. In a bowl, mix flour, sugar, and salt.
  2. Add egg yolks, sour cream, butter, and vodka. Knead until smooth (~5 mins).
  3. Wrap in plastic and rest at room temp 30 mins.

2. Roll & Cut

  1. Divide dough into 4 parts. Roll one paper-thin (1/16-inch) on a floured surface.
  2. Cut into 2×4-inch rectangles.
  3. Make a 1-inch slit lengthwise in each center. Pull one end through to form a twist.

3. Fry to Perfection

  1. Heat 2 inches oil to 350°F (175°C) in a deep pot.
  2. Fry 3-4 at a time for 20-30 seconds per side until golden.
  3. Drain on paper towels.

4. Dust & Serve

  • While warm, generously coat with powdered sugar.

Pro Tips

🔥 Oil temp matters: Too hot = burns, too cool = greasy. Use a thermometer!
🍞 Roll thin: Thicker dough won’t puff properly.
⏳ Storage: Keep in airtight container up to 1 week (they rarely last that long!).

Variations

🍋 Citrus zest: Add lemon/orange zest to dough
🌹 Rosewater: Sprinkle sugar with a touch of rosewater
🍫 Chocolate dip: Half-dip cooled faworki in melted chocolate

FAQs

Why vodka in dough?

Alcohol inhibits gluten formation = extra crispness (it evaporates when fried).

Can I bake instead of fry?

Not traditionally, but brush with butter and bake at 375°F for 8-10 mins for a lighter version.

My faworki didn’t puff?

Dough was too thick or oil wasn’t hot enough.

Final Thoughts

These Faworki are more than a pastry—they’re edible happiness with centuries of Polish tradition in every bite. Perfect with coffee or as a sweet ending to a hearty meal.

Smacznego! (Enjoy!) 🇵🇱✨

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