Faworki (Angel Wings)
Faworki, also known as Angel Wings, are delicate, crispy fried pastries traditionally enjoyed during Carnival or Lent in Poland. The dough is rolled incredibly thin, then cut and twisted into ribbons before being briefly deep-fried and dusted with powdered sugar. Their light texture and subtle sweetness make them a delightful treat.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 430 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 250 gall-purpose flour
- 4 pcslarge egg yolk
- 60 mlsour cream
- 10 ggranulated sugar
- 0.5 tspsalt
- 5 mlvanilla extract
- 15 mlvodka
- 1,000 mlvegetable oil, for frying
- 50 gpowdered sugar, for dusting
Equipment
fluted pastry wheel · large deep pot · pasta machine (optional) · sharp knife · paper towels · large bowl · slotted spoon · rolling pin · plastic wrap · wire rack · candy thermometer · sieve
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, granulated sugar, and salt.
About 2 min
- 2
Add the large egg yolks, sour cream, vanilla extract, and vodka to the dry ingredients.
About 2 min
Cook’s note: The vodka helps prevent the dough from absorbing too much oil during frying, making the faworki crispier.
- 3
Mix the ingredients until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for about 10-15 minutes, or until it is smooth and elastic.
About 15 min
Cook’s note: The longer you knead, the more tender and flaky the faworki will be.
- 5
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
About 30 min
Cook’s note: Chilling the dough makes it easier to roll out thinly.
- 6
Divide the chilled dough into 3-4 smaller portions to make rolling easier.
About 1 min
- 7
On a lightly floured surface, using a rolling pin or a pasta machine, roll one portion of dough as thinly as possible, aiming for almost translucent. The thinner, the crispier.
About 5 min
Cook’s note: Flour your rolling pin and surface often to prevent sticking. If using a pasta machine, pass it through progressively thinner settings.
- 8
Using a fluted pastry wheel or a sharp knife, cut the dough into strips about 1 inch wide and 4-5 inches long.
About 3 min
- 9
Cut a slit in the center of each strip, about 1 inch long.
About 2 min
- 10
Take one end of the strip and thread it through the slit, pulling it gently to create a 'bow' or 'angel wing' shape.
About 5 min
Cook’s note: This twist is what gives faworki their characteristic shape.
- 11
Repeat the rolling, cutting, and shaping process with the remaining dough portions.
About 10 min
- 12
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a candy thermometer to monitor the oil temperature. Maintaining the correct temperature is crucial for crispy, non-greasy faworki.
- 13
Carefully place a few faworki into the hot oil, making sure not to overcrowd the pot.
About 1 min
Cook’s note: Frying in batches ensures the oil temperature doesn't drop too much.
- 14
Fry for 30-60 seconds per side, or until golden brown and puffed up.
About 2 min
Cook’s note: They cook very quickly due to their thinness.
- 15
Remove the faworki with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 16
Repeat with the remaining faworki.
About 8 min
- 17
Once cooled slightly, dust the faworki generously with powdered sugar before serving.
About 1 min
Cook’s note: A small sieve works best for even dusting.
Per serving
Nutrition
- Calories
- 429.9kcal
- Protein
- 6.2g
- Carbs
- 42.2g
- Fat
- 25.4g
- Fibre
- 1.1g
- Sugar
- 10.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store faworki in an airtight container at room temperature.