Chrusciki / Chruściki are delicious little treats that are served for Polish Fat Thursday and also thorough the year. They are also called faworki or chrust. Faworki are crispy, melt-in-your-mouth pieces of dough that are deep-fried and sprinkled with powdered sugar. These delicious crispy pastry twists are really worth a try!
Polish faworki
I really love these sweet and crunchy pastry ribbons but I need to admit, they require a little bit of time, patience, and strength (yes!). So I called my grandma to ask her for a recipe – this is what I got: mix some flour with some egg yolks and again *some* sour cream. Beat the dough for 10 minutes with a rolling pin, roll out, then fry in oil, dust with sugar. So please, here you go, there’s the recipe! Jokes aside, I need to admit I was quite intimidated by these tasty treats but as it turned out they are really pretty easy to make!
What Is Faworki?
Faworki are airy, deep fried pieces of dough coated with powdered sugar. They’re a popular Polish pastry, often enjoyed on Fat Thursday, and are often called “angel wings” due to their shape.
Other versions of this pastry exist around the world and other common names for it include chrusciki, favorki (Belarus), bugnes (France), diples (Greece), grostoli (Italy) and rabbit ears (Latvia). In North America, you may simply hear them referred to as “bow ties”.
Storage
You can store the dough in the fridge, wrapped tightly in plastic foil for up to 2 days.
You can store faworki in an open container, covered loosely with a paper towel. They are less crunchy the next day but still very tasty (both fried and baked pastries).
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