Heavenly Angel Wings Pastry Dessert – A European Delight!

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Angel Wings pastry

 


Do you have a childhood dessert that you absolutely love? My favourite Polish dessert I grew up with is called Faworki or Chrusciki. This traditional sweet crisp pastry is made out of dough that has been shaped into thin twisted ribbons. These ribbons resemble angel wings and this is how this pastry got its English name. Once the Angel Wings pastry ribbons are formed you can then deep fry them and sprinkle them with powdered or icing sugar.

History of Angel Wings Pastry Dessert

Angel wings are present in several European cuisines such as Polish, Czech, Bulgarian, Croatian, French, German, Italian, Russian and many others. There are a variety of different names for this tasty pastry. People usually make these on Fat Thursday which is the last Thursday before Lent. Just make sure you don’t confuse the date with “Fat Tuesday/Pancake Tuesday” which is associated with Mardi Gras. Apparently, in some countries husbands give Angel Wings to their wives on Friday the 13th in order to avoid bad luck. Wow, that sounds like a great idea to me and more opportunities to eat these delicious pastries!

Over the years I’ve watched my mom make these awesome pastries and I wanted to share her recipe with my lovely readers. In order to give you a truly authentic experience, this past Fat Thursday I got together with my folks and we collaboratively made faworki together. I hope you give this recipe a try and enjoy it as much as I do.

Angel Wings Dessert

Ingredients:

  1. 4 cups of flour
  2. 12 egg yolks
  3. 4 tbsp thick sour cream
  4. 1/2 tsp salt
  5. 2 tbsp white vinegar, rum or spirytus
  6. 2 tbsp butter (at room temperature)
  7. Oil for frying
  8. 1 1/4 approx cup of icing sugar for sprinkling (including 1 tbsp of vanilla sugar)

Angel Wings pastry ingredients

Makes:

2 full large platers of faworki

Directions:

Sift flour through a sieve so it’s light and fluffy.

Sifting flour

Make a circular space in the middle of the flour to put the butter, egg yolks, sour cream, salt and vinegar.

Flour and butter

Separating egg yolks

Adding vinegar to four mix

Then use a flat round fork if available to work all the ingredients in to form dough.

Folding baking ingredients with a knife

Mixed dough

Once the dough is well worked with the knife you can then move to working it with your hands.

Kneading dough

Kneaded dough

When the dough reaches the right consistency of a well formed ball you need to whack it with a rolling pin. Yes, you heard me right, you need to whack it for approx 2-3 minutes. This ensures that some air goes into the dough and it will give the pastry its signature fluffiness. Have fun with it and take out some frustrations on the dough!!!

Beating dough

Now it’s time to portion the dough in smaller batches and roll it out on an even surface. You need to roll it out as thin as possible.

Rolling dough

Rolled out dough

Cut the rolled out dough into 3-4 cm by 10-12 cm length pieces. Make a 4-5 cm cut in the middle of each piece so you can easily fold it in.

Cutting the dough

Angel Wings Pastry (Faworki, Chrusciki) Folding Technique

Fold each dough to form a ribbon. See the below pictures for the exact technique.

Folding dough

Folding dough

Folding dough

Folded dough

Prepare two plates and cover them with paper towels in order to absorb the excess oil from the fried pastries.

Frying essentials

Angel Wings Pastry Frying Techinque

Fill a good size frying pan with 2-3 inches oil. We used grape seed oil because it has a high burning tolerance and it makes the pastry lighter. Bring the oil to sizzle. You can test it with a piece of raw potato to see if it’s frying fast enough. Now it’s time to fry the dough in patches. Put as many pieces in the frying pan as you as can fit comfortably.

Frying pastry

Angel Wings frying

Fry the pastry on one side for about 5 minutes and once it looks slightly browned flip it to the other side. Make sure you don’t burn it. Then fry it for one more minute on the other side.

Frying pastry

Frying faworki

After frying a few batches of the dough you might notice a lot of foam forming in the frying pan. You will need to skim off a bit of the foam and then add a bit more oil so the dough doesn’t burn.

Removing oil foam

Angel Wings Pastry Finishing Touches

Once all pastries are fried let them rest on the plate with paper towels to absorb excess oil. Then sprinkle both sides with powdered sugar and voila you’re done.

Icing faworki

Angel Wings Dessert on a plate

Faworki close up

Now you’re ready to enjoy your freshly made and delicious Angel Wings (Faworki). I hope you’ll love them as much as I do.

 

Holding Angel Wings dessert plate

I’m curious to know what you think of this recipe and whether you have your own version of these pastries.

Happy munching!

33 Comments

  1. Elizabeth says:

    Wow, these look like they might take some practice to master, but I love the history behind the angel wings. Great post!

    1. thesavvydreamer says:

      Hi Elizabeth, they’re actually not that hard to make. It’s just easier if you tag team with someone. They’re a bit time consuming to make.

  2. Stacey Lynn says:

    Oh my, I’ve never even heard of any such pastry! I was really surprised to hear that the “whacking” technique brings on the fluffiness. I would have thought it would make them more dense! At any rate, I cannot wait to try these, I know my children will love them!

    1. thesavvydreamer says:

      Hi Stacey Lynn, thanks for your comment. Yes the whacking technique and rolling the dough really thin will ensure a crisp and flaky pastry. I’m sure your children will love them. They’re delicious 🙂

  3. Mae says:

    Oh goodness! These look so good! I don’t bake much but when I do I often do it with the little one. She’ll enjoy doing this! 😊 thegospelofbeauty.org

    1. thesavvydreamer says:

      You know what Mae, I don’t bake much either and that’s why I love these because they’re fried not baked. So less chance to mess them up :). I hope your little one enjoys them!

  4. Neil Copping says:

    Mmmm they look really good! You have made the recipe really easy to follow. Love the video that goes with the instructions and all the great pictures. Thanks for sharing, can’t wait to start making them for myself.

    1. thesavvydreamer says:

      Thanks so much Neil. I hope you have fun making them.

  5. Shevy says:

    I have never eaten this before but it sure does look tasty. Thanks for sharing the video too, it made life so much easier watching the entire process. Looks like a lot of work though but I am sure its worth it in the end 🙂

    1. thesavvydreamer says:

      Oh yes Shevy it is definitely worth the effort. Thanks for checking it out 🙂

  6. Godwin Jimmy says:

    Meal that looks this good must taste even better. Wow!!

    1. thesavvydreamer says:

      It sure does Jimmy 🙂

  7. Martha says:

    WOW, thanks for the detailed directions along with photos! My aunt use to make these but I never had the recipe, I am definitely going to be making these! Thanks for sharing.

    1. thesavvydreamer says:

      You’re welcome Martha. So now you have the recipe and I hope you try making them yourself. I’m sure they’ll turn out great. Thanks for stopping by 🙂

  8. Tricia says:

    These look absolutely delicious! I’ve never heard of them before, but I feel like I could make them with your tutorial. The photos are very helpful.

    1. thesavvydreamer says:

      Thank you Tricia. I’m glad you find the tutorial helpful and I hope you do end up trying them out. They’re indeed yummy!

  9. Abhishek Goyal says:

    Wow that’s looks really delicious. Thanks for sharing the process to make this pastry. I will surely try this at my home. Now I am feeling that i am able to make it with the help of this article. Thanks for the detailed information with photos.

    1. thesavvydreamer says:

      Thank you Abhishek. I hope you do try it and it turns out as delicious.

  10. J. Shan’Trice says:

    Wow! What a great recipe! it reminds me of Won-tons with a little powdered sugar added. Delish!

    1. thesavvydreamer says:

      Thank you. I’m glad you enjoyed it. Hope you try it sometime 🙂

  11. Meringue Cookies Recipe – How To Easily Make Delicious Bezy says:

    […] whites and you’re usure what you can make with them? I recently encountered this after making Angel Wings (Favorki) pastry dessert. Why not take advantage of this and make delicious meringue cookies? These cookies […]

  12. Bliss by Kay says:

    This looks amazing! Will definitely have to try this 🙂

    1. thesavvydreamer says:

      You should definitely try this recipe 🙂

  13. Mercy says:

    Angel wings! Haha, I called them chips! One of my favourite nibbles. Thanks for the recipe. 🙂

    1. thesavvydreamer says:

      Oh you know angel wings? That’s awesome. I just love them!

  14. Vipul Mahajan says:

    Local food of any place is always mouthwatering!

    1. thesavvydreamer says:

      Oh yes, I love to show people recipes from my heritage.

  15. Niki Bozionelou says:

    How is it possible to be so fit and cook like this? I am so jealous!! ahahah

    1. thesavvydreamer says:

      Ha ha ha you’re so kind Niki. I try to be good most of the time and I also find ways to indulge 😉

  16. echoesofhervoice says:

    These look delicious! But I’m a bit intimidated to make them. I may put my brave hat on and give it a shot though!

    1. thesavvydreamer says:

      Ha ha ha yes they are a bit of a process. With some help you should be able to make them. Thanks for checking out the recipe.

  17. Matt says:

    They look delicious! Thanks for sharing.

    1. thesavvydreamer says:

      Thanks Matt. Glad you like them 🙂

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