Cuisine: The Polish Palate
•
Course: Desserts
•
Diet: Comfort Food

Faworki (Polish Angel Wings)

Delicate, paper-thin pastry ribbons, fried to a golden crisp and dusted with icing sugar.
Prep time 1h
Temp 175°C (347°F)
Cook time 45m
Rest time 30m
Total 2h 15m
Yield 6
Per serving:
360 kcal
47g Carbs
8g Protein
15g Fat
By Adam Dworak

Brilliant!

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Ingredients

  • 300 g
    Plain Flour
    Plain Flour
  • 5 pcs
    Eggs
    Eggs
  • 30 g
    Sour Cream
    Sour Cream
  • 15 ml
    Vodka
    Vodka
  • 10 g
    Unsalted Butter
    Unsalted Butter
  • 1 g
    Salt
    Salt
  • 1000 g
    Lard
    Lard
  • 50 g
    Icing Sugar
    Icing Sugar

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Kitchen Kit

  • Heavy Rolling Pin
  • Deep Pot
  • Slotted Spoon
  • Paper Towels
Bread dough being shaped on a wooden surface with flour and a rolling pin. | Cook & Keeper - Faworki

Method

  1. The Separation
    Start by taking your 5 Eggs and separating them carefully. For this pastry, we only want the 5 rich yellow Yolks to ensure the dough is brittle and tender.
    - Cook & Keeper Tip: Don't waste the whites! Save them for an omelette or the Meringue recipe. If you accidentally add the whites here, the dough will become tough and leathery rather than crisp.
  2. The Mix
    In a large mixing bowl, combine the 300g Plain Flour, 30g Sour Cream, 15ml Vodka, 10g Butter, a pinch of Salt, and your 5 Egg Yolks. Knead firmly until a homogeneous dough forms.
    - Texture Reality Check: The dough will feel very firm and stiff, not sticky. This is normal—do not be tempted to add water or milk. If the dough is too wet, it will absorb grease during frying.
  3. The Beating
    Place the dough on a sturdy surface. This step is the "secret" to the recipe and replaces the need for yeast or baking powder. Beat the dough aggressively with a heavy Rolling Pin. Flatten it out, fold it over, and beat it again. Repeat this rhythm for 10–15 minutes until the dough is aerated and you can see tiny blisters forming on the surface.
  4. The Rest
    Wrap the dough tightly in cling film and refrigerate for 30 minutes. This relaxes the gluten and makes the rolling stage significantly easier.
  5. The Roll
    Divide the dough into smaller portions. Keep the portions you aren't currently working on covered under a damp cloth or cling film—this dough dries out quickly. Roll one portion out on a barely floured surface until it is paper-thin; you should almost be able to see the counter through it.
  6. The Shape
    Cut the sheet into rectangular strips (approx. 3cm x 10cm). Cut a vertical slit in the centre of each strip. Take one end of the strip and pull it gently through the slit to create the twisted, traditional 'angel wing' shape.
  7. The Fry
    Pour your Lard (or oil) into a deep, heavy pot and heat to 175°C.
    - Time Reality Check: Allow about 15 minutes for this volume of fat to reach the correct temperature safely.
    Fry in small batches so the temperature doesn't drop. They cook instantly—flip them after about 30 seconds once they turn a pale gold.
  8. The Finish
    Remove with a Slotted Spoon and drain on Paper Towels to remove excess fat. While they are still warm, dust generously with Icing Sugar. Serve immediately.
Chef's Note & Storage
Airtight container 2 days. Best fresh.
Puff pastry twists on a glass plate with a cup of coffee on a wooden table. | Cook & Keeper - Faworki

Carnival on a Plate

In the gloom of February, when the Christmas lights have long since come down and the British weather is doing its best to dampen spirits, the Polish have the answer: Tłusty Czwartek (Fat Thursday). While everyone else is queueing for doughnuts, the real connoisseurs are making Faworki. These aren't your heavy, bready pastries. They are impossibly light, brittle ribbons of fried dough, dusted in a blizzard of icing sugar. They shatter when you bite them, melting away to leave nothing but sweetness and a hint of rich egg yolk.

Chef's Secret: Violence is the key ingredient. Unlike yeast doughs that need coddling, Faworki dough must be beaten. Literally. Use a heavy rolling pin to hit the dough repeatedly, folding it over and hitting it again for about 10–15 minutes. This forces air into the structure, guaranteeing those signature microscopic blisters on the surface when fried.

❖

The Spirit in the Dough

You might notice a shot of vodka or rectification spirit in the ingredients list. Do not skip this. We aren't trying to get you tipsy; the high alcohol content evaporates rapidly in the hot oil, creating internal pressure that puffs up the pastry while simultaneously preventing the dough from absorbing too much grease. It’s the difference between a crisp, dry finish and a soggy, oily mess.

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Cook’s Notes & Discussion

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Faworki (Polish Angel Wings)
Cuisine:The Polish Palate
Course:Desserts
Diet:Comfort Food

Faworki (Polish Angel Wings)

By Adam Dworak

Delicate, paper-thin pastry ribbons, fried to a golden crisp and dusted with icing sugar.

Prep 1h
Temp 175°C
Cook 45m
Rest 30m
Total 2h 15m
Yield 6
Bread dough being shaped on a wooden surface with flour and a rolling pin. | Cook & Keeper - Faworki

Kitchen Kit

  • •Heavy Rolling Pin
  • •Deep Pot
  • •Slotted Spoon
  • •Paper Towels
Per serving:
360 kcal
47g Carbs
8g Protein
15g Fat

Ingredients

  • 300 g Plain Flour
  • 5 pcs Eggs
  • 30 g Sour Cream
  • 15 ml Vodka
  • 10 g Unsalted Butter
  • 1 g Salt
  • 1000 g Lard
  • 50 g Icing Sugar

Method

Step-by-step instructions.

Chef's Note:
Airtight container 2 days. Best fresh.
Puff pastry twists on a glass plate with a cup of coffee on a wooden table. | Cook & Keeper - Faworki
  1. The Separation
    Start by taking your 5 Eggs and separating them carefully. For this pastry, we only want the 5 rich yellow Yolks to ensure the dough is brittle and tender.
    - Cook & Keeper Tip: Don't waste the whites! Save them for an omelette or the Meringue recipe. If you accidentally add the whites here, the dough will become tough and leathery rather than crisp.
  2. The Mix
    In a large mixing bowl, combine the 300g Plain Flour, 30g Sour Cream, 15ml Vodka, 10g Butter, a pinch of Salt, and your 5 Egg Yolks. Knead firmly until a homogeneous dough forms.
    - Texture Reality Check: The dough will feel very firm and stiff, not sticky. This is normal—do not be tempted to add water or milk. If the dough is too wet, it will absorb grease during frying.
  3. The Beating
    Place the dough on a sturdy surface. This step is the "secret" to the recipe and replaces the need for yeast or baking powder. Beat the dough aggressively with a heavy Rolling Pin. Flatten it out, fold it over, and beat it again. Repeat this rhythm for 10–15 minutes until the dough is aerated and you can see tiny blisters forming on the surface.
  4. The Rest
    Wrap the dough tightly in cling film and refrigerate for 30 minutes. This relaxes the gluten and makes the rolling stage significantly easier.
  5. The Roll
    Divide the dough into smaller portions. Keep the portions you aren't currently working on covered under a damp cloth or cling film—this dough dries out quickly. Roll one portion out on a barely floured surface until it is paper-thin; you should almost be able to see the counter through it.
  6. The Shape
    Cut the sheet into rectangular strips (approx. 3cm x 10cm). Cut a vertical slit in the centre of each strip. Take one end of the strip and pull it gently through the slit to create the twisted, traditional 'angel wing' shape.
  7. The Fry
    Pour your Lard (or oil) into a deep, heavy pot and heat to 175°C.
    - Time Reality Check: Allow about 15 minutes for this volume of fat to reach the correct temperature safely.
    Fry in small batches so the temperature doesn't drop. They cook instantly—flip them after about 30 seconds once they turn a pale gold.
  8. The Finish
    Remove with a Slotted Spoon and drain on Paper Towels to remove excess fat. While they are still warm, dust generously with Icing Sugar. Serve immediately.

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History

Carnival on a Plate

In the gloom of February, when the Christmas lights have long since come down and the British weather is doing its best to dampen spirits, the Polish have the answer: Tłusty Czwartek (Fat Thursday). While everyone else is queueing for doughnuts, the real connoisseurs are making Faworki. These aren't your heavy, bready pastries. They are impossibly light, brittle ribbons of fried dough, dusted in a blizzard of icing sugar. They shatter when you bite them, melting away to leave nothing but sweetness and a hint of rich egg yolk.

Chef's Secret: Violence is the key ingredient. Unlike yeast doughs that need coddling, Faworki dough must be beaten. Literally. Use a heavy rolling pin to hit the dough repeatedly, folding it over and hitting it again for about 10–15 minutes. This forces air into the structure, guaranteeing those signature microscopic blisters on the surface when fried.

❖

The Spirit in the Dough

You might notice a shot of vodka or rectification spirit in the ingredients list. Do not skip this. We aren't trying to get you tipsy; the high alcohol content evaporates rapidly in the hot oil, creating internal pressure that puffs up the pastry while simultaneously preventing the dough from absorbing too much grease. It’s the difference between a crisp, dry finish and a soggy, oily mess.