Traditional Polish Faworki Recipe

Ingredients

2 cups all-purpose flour
4 egg yolks
1/2 cup sour cream
1 tablespoon white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups vegetable oil, for frying
1/2 cup confectioners' sugar, for dusting

Steps and instructions

In a large bowl, mix together the flour, sugar, and salt.
Make a well in the center of the flour mixture, and add the egg yolks, sour cream, and vanilla extract into it.
Slowly incorporate the flour into the wet ingredients and knead until the dough is smooth and soft. If it's too dry, add more sour cream. If it's too sticky, add more flour.
Wrap the dough in plastic wrap and let it rest for about 30 minutes.
On a lightly floured surface, roll out the dough until it is about 1/8 inch thick.
Cut the dough into long strips, about 1 inch wide and 4 inches long, and make a slit in the middle of each strip.
Heat the vegetable oil in a deep frying pan over medium-high heat.
Fry the strips of dough, a few at a time, until they are golden brown. This should take about 2-3 minutes on each side.
Remove the faworki from the oil using a slotted spoon, and drain them on paper towels.
Sprinkle the faworki with confectioners' sugar while they are still warm.

Tools for making

Mixing Bowl - A large bowl to mix the ingredients.
Plastic Wrap - Used to wrap the dough and let it rest.
Rolling Pin - To roll out the dough to the desired thickness.
Knife or Pastry Cutter - To cut the dough into strips.
Deep Frying Pan - A pan with high sides for frying the faworki.
Slotted Spoon - Used to remove the faworki from the oil.
Paper Towels - To drain the fried faworki.

Recipe variations

Instead of all-purpose flour, you can try using cake flour for a lighter texture.
Add a pinch of ground cinnamon or nutmeg to the dough for a subtle spiced flavor.
For a citrus twist, add the zest of one lemon or orange to the dough.
Replace the sour cream with Greek yogurt for a slightly tangier taste.
Dust the faworki with a mixture of cinnamon and sugar instead of confectioners' sugar.
Add a teaspoon of cocoa powder to the dough for a chocolatey variation.
For a savory option, omit the sugar and vanilla extract, and instead add herbs and spices like garlic powder, paprika, or dried herbs.
You can also experiment with different shapes for the faworki, such as twisted or knotted designs.
Make a gluten-free version by using a gluten-free flour blend in place of all-purpose flour.
Try a vegan version by replacing the egg yolks and sour cream with plant-based alternatives like applesauce or mashed banana, and using a non-dairy milk as needed to bring the dough together.

Recipe overview

The Faworki, also known as Angel Wings, are a sweet dessert pastry traditional to Polish cuisine. This recipe brings you a delightful treat that is crispy on the outside, tender on the inside, with a beautiful golden hue. These desserts are typically enjoyed during the Carnival season but can be a sweet delight at any time of the year. This recipe is simple and uses ingredients that you probably already have in your pantry. With just a bit of kneading, rolling, and frying, you'll have a batch of Faworki dusted with confectioners' sugar, perfect for satisfying your sweet tooth. Get ready to be transported to the streets of Poland, right from your kitchen! Enjoy them with a cup of hot coffee or tea for an authentic experience.

Common questions

Can I use a different type of flour? Yes, you can use alternative flours such as cake flour or pastry flour, but keep in mind that it may slightly affect the texture of the faworki.
Can I use something else instead of sour cream? If you don't have sour cream, you can substitute it with plain yogurt or buttermilk.
Do I have to use vegetable oil for frying? Vegetable oil is commonly used for frying faworki due to its neutral flavor and high smoke point. However, you can use other oils with a high smoke point like canola or sunflower oil.
Can I bake instead of frying the faworki? Traditionally, faworki are deep-fried. Baking them may result in a different texture and taste. It's best to fry them for the authentic experience.
How should I store the faworki? Once cooled, store the faworki in an airtight container at room temperature. They can last for up to a week.
Can I freeze the faworki? Yes, you can freeze the faworki. Place them in a freezer-safe container or zip-top bag, and they will keep well for up to 2 months. Thaw them at room temperature before serving.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Plastic Wrap - To wrap and let the dough rest.
Rolling Pin - To roll out the dough to the desired thickness.
Deep Frying Pan - To fry the faworki in oil.
Slotted Spoon - To remove the fried faworki from the oil.
Paper Towels - To drain the excess oil from the fried faworki.

Origin stories

Faworki, also known as angel wings, are a staple during the Carnival season in Poland. These sweet, flaky pastries came into existence centuries ago during the time of King August III, who reigned in the 18th century. The King, fond of elaborate feasts and festivities, had a court in the city of Dresden that was known for its confectioneries. The legend unfolds that Polish cooks who visited Dresden were enamoured by the pastries they discovered and decided to recreate them back in Poland, thus giving birth to Faworki. These pastries, traditionally fried and dusted with powdered sugar, symbolize the joy and indulgence of the Carnival season.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.