Faworki

Background

Faworki, also known as angel wings, are crisp, airy ribbons of pastry traditionally enjoyed during the pre-Lenten carnival season in Central and Eastern Europe. Their hallmark is an exceptionally thin, blistered dough that fries up into delicate curls and crinkles, then gets a generous snowy finish. The lightness comes from vigorous dough development and careful frying, producing a pastry that shatters with a whisper under a veil of sweetness. Whether served at home gatherings or festive tables, these ribbons pair beautifully with tea or strong coffee and are best eaten fresh.

Ingredients

• all-purpose flour 300 g (about 2 1/2 cups), plus extra for dusting
• egg yolks 4 large
• sour cream 60 g (about 1/4 cup)
• vodka 1 tbsp (15 ml)
• salt 1/2 tsp
• butter 15 g (1 tbsp), melted and cooled, optional
• powdered sugar 100–150 g (for dusting)
• neutral oil for deep-frying (enough to fill a pot at least 5–7 cm deep)

Equipment

• Mixing bowls and a sturdy wooden spoon or spatula
• Rolling pin (a pasta machine is helpful but optional)
• Bench scraper or sharp knife and a pastry wheel (fluted if you like)
• Heavy pot or Dutch oven and a deep-fry thermometer
• Spider or slotted spoon, wire rack, and sheet pan
• Sifter for dusting

Preparation

Make the dough

1. Combine the dry base: In a large bowl, whisk the all-purpose flour with the salt. If you prefer a faint sweetness in the dough itself, add a teaspoon of very fine powdered sugar now.
2. Mix the wet base: In a second bowl, whisk the egg yolks with the sour cream, then stir in the vodka. If using, stream in the melted butter.
3. Bring together: Make a well in the dry mixture and add the wet mixture. Stir until a shaggy mass forms, then turn it onto a surface lightly dusted with all-purpose flour.
4. Knead and develop: Knead until the dough is smooth and elastic. To encourage blisters and lightness, smack the dough against the counter, fold it over itself, and repeat several times, dusting sparingly with all-purpose flour only if it sticks. The dough should feel supple, not tacky.
5. Rest: Wrap and let the dough relax until pliable and easy to roll. Keep it covered so it does not dry out.

Roll, cut, and shape

1. Divide and roll: Cut the dough into portions for easier handling. On a surface dusted with a touch of all-purpose flour, roll one portion from the center outward, rotating and flipping as needed, until paper-thin. You should almost be able to see the pattern of your work surface through it.
2. Trim and cut: Square off edges, then cut the sheet into strips about 2–3 cm wide and 10–15 cm long. Use a fluted wheel for a classic look if you have one.
3. Slit and tie: Cut a short slit in the center of each strip. Feed one end through the slit to form the signature twist. Keep the shaped pieces covered with a light cloth so they remain supple.

Fry and finish

1. Preheat the fat: Pour enough neutral oil into a heavy pot to reach a depth of 5–7 cm. Warm over medium heat until the thermometer reads about 175–180°C (345–355°F). The temperature should remain steady throughout frying.
2. Test: Drop in a small scrap; it should sizzle promptly and rise to the surface with gentle bubbling, taking on color gradually without scorching. If it darkens too fast, reduce the heat; if it barely bubbles, increase it.
3. Fry in batches: Slide in a few twists without crowding. They will puff and blister. Turn once for even color, then remove to a rack set over a sheet pan so any excess neutral oil can drain.
4. Dust: While still warm, sift a generous veil of powdered sugar over the pastries on both sides. The warmth helps it cling in a delicate, even layer.
5. Continue: Repeat with remaining dough, maintaining the frying temperature. Add a touch more neutral oil if the level drops.

Serving and storage

Serve the pastries as soon as they have been dusted; their texture is at its most fragile and crisp. Arrange on a platter and finish with an extra sifting of powdered sugar just before bringing to the table. If you need to hold them, keep them at room temperature in a loosely covered container. Before serving later in the day, refresh with a light dusting of powdered sugar. Avoid sealing them airtight while still warm, as trapped steam softens the crust.

Tips for success

• Roll thinner than you think. The hallmark of this pastry is an ultra-thin sheet that fries into impossibly light ribbons.
• Develop the dough well. Firm kneading and a few rounds of vigorous folding help create the blistered texture.
• Keep the temperature steady. Too cool and the twists absorb fat; too hot and they darken before fully crisping.
• Dust while warm. powdered sugar adheres best when the pastry is just out of the fryer.
• Work in small batches so each piece has room to puff and color evenly.

Small variations

• A faint citrus note can be introduced by grating zest into the dough, but keep the sheet very thin so the ribbons stay delicate.
• For a richer dough, include the optional melted butter; for an ultra-light version, omit it and knead a touch longer.
• Adjust aroma by slightly increasing or decreasing the vodka; it helps with tenderness and minimizes excess absorption during frying.

Troubleshooting

• If the ribbons seem tough, roll even thinner and ensure the dough had time to relax before shaping.
• If they absorb too much fat, verify the frying temperature and avoid crowding the pot.
• If the sugar layer looks patchy, sift the powdered sugar from higher above in a slow, even shower while the pastries are warm.
• If the twists untie in the pot, slit the center a bit shorter so the tie holds more snugly, and slide them in gently.

How to enjoy

Present a mound of these crisp ribbons on a wide platter and let guests lift them with their fingers—the pastry should practically melt on the tongue. A dark espresso or strong black tea balances the sweetness, while a final whisper of powdered sugar just before serving makes them visually luminous. Eat them the day they are made for the most ethereal crunch, share generously, and listen for the telltale shatter that signals you have achieved the classic texture.