Polish Angel Wings
Crispy and light pastries, also known as Faworki, that are perfect for special occasions or as a delightful treat with tea or coffee.
Ingredients
Dough Ingredients
- 2.5 cups All-purpose flour
- 4 pieces Egg yolks (room temperature)
- 1.5 tablespoons Powdered sugar
- 6 tablespoons Thick heavy cream (12% or 18%)
- 1 pinch Salt
- 2 teaspoons Spirytus (or vodka) Optional for enhancing crispness
Frying Ingredients
- 8 cups Vegetable oil (or lard) For frying
- Powdered sugar (for dusting) For serving
Instructions
Prepare the Dough
- In a large bowl, combine the flour and salt.
- Add the egg yolks, powdered sugar, and heavy cream to the flour mixture.
- Mix everything together until a dough forms. It should be soft but not sticky.
- Knead the dough for about 5 minutes until smooth. Cover it with a towel and let it rest for at least 30 minutes.
Shape the Faworki
- After resting, divide the dough into smaller portions.
- Roll each piece out thinly on a floured surface. Aim for a thickness of about 1/8 inch.
- Cut the dough into rectangles, about 4 inches by 2 inches.
- Make a slit in the center of each rectangle and pull one end through the slit to create a twisted shape.
Frying
- Heat the vegetable oil (or lard) in a deep frying pan to 350°F (175°C).
- Carefully add a few angel wings to the hot oil at a time. Fry them until they are golden brown, about 1-2 minutes on each side.
- Remove them from the oil and place them on paper towels to drain excess oil.
Notes
For best results, ensure your oil is hot enough before frying. If you find the dough too dry, add a bit more heavy cream a teaspoon at a time. Don’t fry too many at once to avoid lower oil temperature.