Chrusciki recipe (Faworki or Polish angel wings) - video
User Reviews
5
Chrusciki recipe (Faworki or Polish angel wings) - video
Description
Chrusciki are traditional Polish pastries made from a smooth dough combining flour, egg yolks, sour cream, powdered sugar, vanilla extract, vodka or vinegar, lemon zest, and salt. The dough is kneaded until very smooth, then repeatedly folded and beaten with a rolling pin to develop crisp layers and crunchy air bubbles. After resting, it is rolled extremely thin and cut into strips.
These strips are deep-fried in cooking oil with a high smoke point, such as lard or vegetable oil, until golden and crisp. Once drained, the pastries are dusted generously with powdered sugar, giving them a sweet finishing touch. The frying method ensures a light, crispy texture with delicate bubbles throughout the dough.
For a lighter variation, the dough can be baked instead of fried; brushed with melted butter and baked at 400°F for about 8 minutes, yielding a crunchy yet less oily pastry. These cookies are often served as a dessert or with tea, showcasing a crisp texture and subtle citrus and vanilla notes.
The dough can be stored wrapped in the refrigerator for up to two days, and finished pastries keep well when loosely covered with a paper towel. Proper flour measurement using the fluff and spoon method helps maintain dough consistency. Egg whites leftover from separating yolks can be saved for other recipes.
Ingredients
for the faworki:
- 1 1/3 cup flour 165g
- 2 egg large yolks
- 1/4 cup sour cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons vodka or apple cider vinegar, or rum
- 2 teaspoons lemon or orange zest, zest, grated
- 1/4 teaspoon salt
additionally:
- 3-4 cups cooking oil lard or any high smoke point vegetable oil, for frying
- powdered sugar for dusting
Instructions
- Make the dough: Whisk the egg yolks with vanilla and sour cream, add all the other ingredients, and knead a smooth dough. It will take about 7 minutes with a stand mixer (fitted with a dough hook attachment) or about 12 minutes by hand. The dough should be very smooth.
- 'Beat' the dough: Roll out the dough slightly (into roughly 8-inch/20cm round/square), fold in half, then fold in half again. Repeat it 4 times or more (the more the better). Beat the dough with the rolling pin while you try to roll it out - this will make these crunchy air bubbles on the faworki. You can roll it out with a pasta machine, I usually don't do that - you should beat it with a rolling pin as much as you can. Note: beating the dough is not completely necessary but it will result in a very crispy, delicate dough.
- Let it rest: Wrap the dough in plastic foil and leave to rest for 20 minutes (it will be easier to roll out).
- Roll out the dough: On a lightly floured surface, roll out the dough as thinly as you can (you should see through the dough). I love to use a silicone rolling mat for rolling out any dough. The dough will be rather tough to roll out.
- Cut and shape the faworki: Cut the dough into 1.5-inch (4cm) wide strips (you can use a ravioli cutter wheel or pizza knife). Cut each strip into 5-inch (13cm) long slices (you can cut them parallel to the previous cuts or at an angle, like on the photos). Cut a small slit in the middle of each strip. Twist and pull one end through the slit. Cover the dough with a kitchen towel so it won't dry out.
- Fry the dough: Heat 3-4 cups of frying oil to 355°F (180°C) in a shallow pot or a frying pan. You should have about 2 inches of fat in the pot. Fry the faworki in batches until golden on both sides (using two forks, turn them on the other side). Don't go away from the pot, they cook fast - about 1-2 minutes per batch. Don't add too many at once or the temperature of the oil will drop too much and they will soak up the fat. The temperature of the oil should always be between 347°F-365°F(175°C-185°C) - it's best to check it with a candy/grill thermometer.
- Dust with powdered sugar: Transfer each batch of faworki to a plate lined with paper towels to drain excess fat. When they are cool enough to handle, transfer them to a second plate and dust them generously with powdered sugar (they should be dusted in sugar while still warm).
- Enjoy!
Notes
- The dough can be baked instead of fried for a less oily result; brush with melted butter and bake at 400°F for about 8 minutes.
- Egg whites separated from the yolks can be saved for other recipes requiring egg whites.
- Store dough wrapped tightly in plastic foil in the refrigerator for up to 2 days before frying or baking.
- Chrusciki store best in an open container covered loosely with paper towels; they may lose some crispness but remain tasty.
- Measure flour by fluffing it, spooning into the measuring cup, and leveling off with a knife for accurate dough texture.
- Calorie estimate per chrusciki (1 of 30 pieces) is provided for dietary reference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30faworki
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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