Faworki - Traditional Polish Angel Wings

Introduction

Faworki, also known as chrust or chrusciki, are delicate, crispy Polish pastries that literally translate to “little favors” or “ribbons.” These light, airy treats are made from thin dough twisted into bow or ribbon shapes, deep-fried until golden and crispy, then dusted generously with powdered sugar. Sometimes called “angel wings” in English, faworki are a beloved part of Polish carnival celebrations and have been delighting sweet lovers for centuries with their delicate crunch and subtle flavor.

History and Cultural Significance

The history of faworki reaches back to the Polish Renaissance, with the pastry gaining particular popularity in the 17th and 18th centuries among the nobility. The name “faworki” comes from the French word “faveur,” reflecting the French influence on Polish aristocratic culture during that period. These delicate pastries were considered elegant treats suitable for refined gatherings.

Over time, faworki became democratized and spread to all levels of Polish society. They became especially associated with the carnival season (particularly Fat Thursday), the period of celebration before Lent begins. The tradition holds that these rich, fried pastries should be enjoyed before the fasting period, making them a symbol of indulgence and celebration.

In Polish-American communities, faworki-making remains a cherished tradition, often involving multiple generations gathering in kitchens to create these delicate treats. The process of making faworki is as important as eating them, serving as a time for family bonding and passing down techniques from grandmothers to grandchildren.

The alternative name “chrust” or “chrusciki” (meaning “crunchies” or “little crunches”) perfectly describes the pastry’s defining characteristic - its delightful crispy texture that shatters at the first bite.

Traditional Recipe

Ingredients:

3 cups all-purpose flour
5 egg yolks
1/4 cup sour cream
2 tablespoons sugar
2 tablespoons rum or vodka (traditional) or lemon juice
1 teaspoon vanilla extract
Pinch of salt
Vegetable oil or lard for deep frying
Powdered sugar for dusting (generous amounts)

Preparation:

Mix dough: In a large bowl, beat egg yolks with sugar until pale and thick. Add sour cream, rum (or vodka), vanilla, and salt. Mix well.
Add flour: Gradually add flour, mixing until a stiff dough forms. Knead on a floured surface for 5-8 minutes until smooth and elastic. The dough should be firm but pliable.
Rest: Wrap dough in plastic wrap and refrigerate for 30 minutes. This rest period is crucial for easier rolling.
Roll thin: Divide dough into 4 portions. Working with one portion at a time (keep others covered), roll out as thin as possible on a floured surface - the dough should be almost translucent, about 1/16 inch thick.
Cut shapes: Using a pastry wheel or sharp knife, cut dough into strips about 1.5 inches wide and 4-5 inches long. Make a 1-inch slit in the center of each strip.
Shape: Take one end of the strip and pull it through the slit, creating a twisted bow or ribbon shape. This creates the characteristic faworki form.
Fry: Heat oil to 375°F (190°C) in a deep pot. The oil should be at least 3 inches deep. Fry faworki 2-3 at a time for about 30-45 seconds per side until pale golden (not dark brown). They cook very quickly.
Drain: Remove with a slotted spoon and drain on paper towels.
Dust with sugar: While still slightly warm, dust generously with powdered sugar using a fine sieve. Faworki should be completely white with sugar.

Regional Variations

Different regions of Poland have developed their own faworki styles:

Kraków Style: Sometimes includes a bit of cream in the dough and tends toward slightly thicker, more substantial pastries.

Poznań Style: Often uses spiritus (high-proof alcohol) in the dough for extra crispiness.

Mazovia Style: Features very thin, delicate faworki with minimal additions to the dough.

Silesian Chrust: Slightly thicker and sometimes includes a hint of lemon or orange zest in the dough.

Sweet Variations: Some modern recipes add vanilla sugar, almond extract, or even a touch of rose water to the dough.

Serving Suggestions

Faworki are traditionally served piled high on a decorative platter, creating a beautiful white mound of sugared pastries. They pair wonderfully with:

Hot tea: Black tea or herbal infusions
Coffee: Especially espresso or cappuccino
Hot chocolate: For a decadent treat
Champagne: During celebratory occasions
Fruit compote: To cut through the richness

These pastries are meant to be eaten with fingers, and the powdered sugar that falls everywhere is part of the fun. Many Polish hosts provide extra napkins, knowing the inevitable sugar shower that accompanies faworki consumption.

Tips for Perfect Faworki

Thin is key: The thinner you roll the dough, the crispier the final product. Don’t be afraid to roll very thin.
Temperature matters: Keep oil at constant 375°F. Too hot and they brown too quickly; too cool and they absorb oil.
Don’t over-brown: Faworki should be pale golden, not dark brown. They continue to crisp as they cool.
Work quickly: Once fried, the dough cooks in seconds. Stay attentive.
Generous sugar: Don’t skimp on powdered sugar - it’s essential to the authentic experience.
Storage: Keep in an airtight container to maintain crispiness. They stay fresh for several days.
Fresh is best: While they keep well, faworki are most delicious within 24 hours of making.

The Art of Shaping

Traditional faworki shaping is an art passed down through generations. The classic method involves:

Cutting rectangular strips with a pastry wheel (the fluted edge adds traditional charm)
Making a lengthwise slit in the center
Pulling one end through the slit to create a twist

Some bakers create more elaborate shapes:

Double twists for extra texture
Knot shapes
Figure-eight formations
Ribbon bows

The shaping not only creates visual appeal but also ensures the dough cooks evenly and maintains its characteristic texture.

Cultural Traditions

In Poland, making faworki is often a social event. Families gather, particularly before carnival or Easter, to spend hours making hundreds of these pastries. Children learn by watching and helping, though they often eat as many as they help make.

Fat Thursday (Tłusty Czwartek) sees faworki sharing the spotlight with paczki as one of the day’s essential treats. Many Polish homes prepare both, creating a feast of fried delicacies.

The tradition of faworki extends to Polish weddings, where they might appear on dessert tables alongside other traditional sweets. Their delicate, elegant appearance makes them suitable for formal occasions.

Modern Adaptations

While traditional faworki remain popular, modern variations have emerged:

Baked faworki: Healthier oven-baked versions, though they lack the traditional texture
Chocolate-drizzled: Decorated with chocolate for extra indulgence
Flavored sugars: Dusted with vanilla, cinnamon, or cardamom sugar
Mini faworki: Bite-sized versions for parties
Gluten-free versions: Using alternative flour blends

Where to Find in Bay Area

Polish bakeries in the Bay Area typically offer faworki during carnival season and around Easter. Some bakeries make them year-round by request. Polish churches sometimes sell homemade faworki during festivals and holiday sales as fundraisers.

Faworki Around the World

Similar pastries exist in many cultures:

Italian crostoli
French bugnes
Lithuanian žagarėliai
Norwegian fattigmann

Each culture claims its own history, but the technique and result are remarkably similar, suggesting ancient European roots for this type of fried pastry.

Faworki embody the lightness and joy of Polish celebrations. These delicate, sweet ribbons represent moments of indulgence, family traditions, and the artistry of Polish baking. Whether enjoyed during carnival, Easter, or any special occasion, each crispy, sugar-dusted bite connects us to centuries of Polish culinary heritage and the simple pleasure of a perfectly made pastry.

Faworki