Faworki, also called chruściki or Polish angel wings, are strips of thin dough twisted through themselves, fried for barely half a minute a side and buried in icing sugar. They belong to Tłusty Czwartek, Fat Thursday, the last blow-out before Lent.
Two things decide whether they come out light or hard, and neither of them is the frying: beating the rested dough with a rolling pin to force air through it, and rolling it thinner than feels sensible. Get those right and they shatter when you bite them. Get them wrong and you have made biscuits.
I grew up watching my babcia do exactly that, whacking the dough with a rolling pin and rolling it until you could see your hand through it. They are tied to one day in particular, and my guide to Polish food explains which dishes belong to which occasion.
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Pin itHow to Make Polish Faworki, Step by Step
Full quantities are in the recipe card below. Two steps decide whether these come out light or hard: beating the rested dough, and rolling it thinner than feels sensible.
- Make the dough. Mix the flour, sugar and salt in a large bowl, then add the egg yolks, soured cream, vanilla and vodka and pour in the melted butter. Knead it. It will feel firm and slightly dry at first, but keep working it and after about ten minutes it should be smooth and elastic. A stand mixer does this happily. Wrap it in cling film and rest it for thirty minutes at room temperature, which lets the gluten relax so you can roll it properly thin later.
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Pin it- Beat the dough with a rolling pin. Five minutes of whacking it, folding it over and whacking it again. Modern recipes skip this and it is the step that matters most: it drives air pockets through the dough and breaks the gluten down further, and that air is what makes faworki shatter rather than snap. My babcia never skipped it. If a batch ever comes out hard rather than light, this is the step to give more time to next round. The old Polish shortcut is a meat grinder, passing the dough through two or three times on medium holes, which does the same job and is what a lot of Polish home cooks reach for.
- Roll it paper-thin, then cut and twist. Flour the surface and the pin lightly, but not heavily, or the dough takes the flour up and toughens. Roll to about 2 mm: lay the sheet over your hand and you should be able to make out its shape through the dough, and if you think it is thin enough, roll it a little more. Judging this is the single thing people get wrong, and thick dough is why faworki come out hard instead of shattering when you bite them. Cut into strips about 2.5 cm by 10 cm, make a slit down the centre of each and pull one end through to make the twist. Let them sit for a few minutes while the oil heats, which helps them hold their shape.
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Pin it- Fry at 175°C, a few at a time. Use a neutral oil, so sunflower, vegetable or rapeseed. Olive oil is the wrong choice here because it smokes lower and leaves a savoury note that fights the icing sugar; lard is the traditional Polish fat and gives the cleanest flavour of all if you can get it. Fill the pan no more than a third to halfway, because hot oil rises when cold dough goes in and an overfilled or crowded pan is how it boils over. Keep a lid within reach, and never move a pan of hot oil. Shake the loose flour off each strip before it goes in, since dusting flour carried into hot oil is what makes it foam, darken and smell burnt. No thermometer? A scrap of dough should bubble immediately and float. Fry 30 to 40 seconds a side, turning once, until golden and puffed with small bubbles on the surface, and let the oil come back up to temperature between batches, which is why the thermometer earns its place rather than frying to a rhythm. Lift them out with a slotted spoon and drain on kitchen paper.
- Dust with icing sugar and serve. Sift the icing sugar over once they are barely warm. Too hot and it melts into a syrup; stone cold and it will not cling. Serve them the same day, because faworki are at their crispiest and best on the first.
Pin itWhy You Should Add Vodka to Faworki Dough (Crispiness Explained!)
When making traditional Polish Faworki (Chruściki), one of the secret ingredients often found in old-school recipes is vodka. At first glance, it might seem unnecessary - after all, it’s not a flavouring, and it’s not enough to make the pastries taste alcoholic.
So why do we add vodka to faworki dough? The answer lies in science and technique - it helps create the crispiest, lightest, and most delicate faworki possible. Let’s break it down.
1. Vodka Evaporates Faster Than Water
Unlike water, vodka has a lower boiling point (around 78°C compared to water’s 100°C). When faworki hit the hot oil, the vodka evaporates almost instantly, causing the dough to puff up quickly and create tiny air pockets inside.
What does this mean for your faworki?
Lighter texture - The rapid evaporation helps create that signature airy crispiness instead of a dense, heavy bite.
More bubbles on the surface - Traditional faworki have tiny blistered bubbles that make them even more delicate and crunchy.
No extra moisture - Since vodka evaporates so fast, the dough doesn’t absorb as much oil, keeping the faworki crisp, not greasy.
2. It Reduces Gluten Development (Making the Dough Easier to Work With)
When making pastry, too much gluten can lead to tough, chewy results - something we absolutely don’t want in faworki.
Gluten develops when flour meets water and is worked through kneading. However, vodka doesn’t form gluten in the same way water does. This means:
The dough remains soft and pliable, making it easier to roll paper-thin.
It’s less elastic, so it doesn’t shrink back when rolled out.
The final faworki are crisp and delicate, rather than tough or doughy.
3. Vodka Prevents the Dough from Absorbing Too Much Oil
If faworki absorb too much oil, they become greasy and heavy rather than crisp and light.
Since vodka evaporates faster than water, it leaves behind less moisture in the dough, which means:
Less oil absorption - The faworki fry quickly and evenly.
Longer-lasting crispiness - They stay crunchy for longer instead of turning soft.
4. Will You Taste the Vodka?
No! The vodka burns off completely during frying, so it doesn’t leave any alcohol flavour in the final product.
This means kids and non-drinkers can enjoy faworki worry-free - all you’re left with is an extra-crispy, airy pastry.
5. Can You Substitute Vodka?
If you don’t want to use vodka, you can replace it with another high-proof alcohol like:
- Spiritus (Polish rectified spirit, diluted to 40%) - Traditional and highly effective.
- Rum or brandy - Adds a mild flavour, but still helps with crispiness.
Non-Alcoholic Substitutes
While nothing works quite like alcohol, you can use:
- White vinegar - Helps with crispiness but may add a slight tang.
- Lemon juice - Also adds acidity to tenderise the dough.
- Extra sour cream - Makes the dough softer, but won’t have the same crisping effect.
Note: If replacing vodka, your faworki may not be as light and crispy, but they will still taste great!
Equipment You’ll Need
Faworki are a deep-fry, so the thermometer is the one that matters most.
Ingredient Substitutions
- Sour cream thick natural yoghurt works, as long as it is creamy and not sharp. Greek-style is the safest choice. Avoid anything thin or watery, because the dough is balanced around a fairly stiff cream.
- Vodka the traditional Polish choice is spirytus, which is nearly pure alcohol and evaporates even faster. Plain white vinegar is the standard non-alcoholic swap and does a similar job on the gluten. You can leave it out altogether and still get good faworki, they will simply be a touch less brittle.
- Sunflower oil lard, smalec, is what Polish kitchens traditionally fry these in and it does give a cleaner, less greasy result with a faintly savoury edge. Any neutral oil with a high smoke point works fine.
- Plain flour this is not a recipe for strong bread flour, which builds too much gluten and fights you when rolling. Plain flour is the right choice.
- Butter it is only 25 g and it is there for tenderness rather than flavour, so a neutral oil can stand in if you need it dairy-free, along with the yoghurt swap above.
Recipe Card for Polish Faworki
Polish Faworki (Chruściki Recipe) - Light & Crispy
Equipment:
- Rolling Pin - To roll the dough paper-thin for the crispiest faworki.
- Slotted Spoon or Tongs - For flipping and removing faworki from the hot oil.
- Small Fryer or a pan - To fry the faworki; a heavy-bottomed pan works best for even heating.
- Cooking thermometer - To maintain the oil temperature at 175°C.
- Stand mixer with dough hook - If you prefer not to knead by hand.
Ingredients:
Ingredients (Makes about 40 faworki)
- 250 g plain flour - plus extra for dusting
- 4 egg yolks
- 25 g unsalted butter - melted and cooled
- 50 g sour cream
- 1 tbsp sugar
- 1 tbsp vodka or spirit - optional, helps with crispiness
- 1 tsp vanilla extract
- ½ tsp salt
- Oil for frying - sunflower or vegetable oil
- Icing sugar for dusting
Instructions:
Prepare the Dough
- In a large bowl, mix flour, sugar, and salt. Add egg yolks, sour cream, vanilla extract, and vodka. Pour in the melted butter and knead until the dough becomes smooth and elastic (about 10 minutes). Wrap in cling film and let it rest for 30 minutes at room temperature.
Beat the Dough for Airiness
- After the dough has rested for 30 minutes, take a rolling pin and beat the dough for about 5 minutes.This step incorporates air, helping the faworki turn out light and crispy.
Roll & Cut the Dough
- Roll the dough on a floured surface until it is paper-thin, about 2 mm. Lay the sheet over your hand and you should be able to see the shape of it through the dough. Using a knife or pastry cutter, cut into 2.5 cm x 10 cm strips, make a slit down the centre of each, and pull one end through to make the twist.
Fry Faworki
- Heat oil to 175°C (347°F) in a deep pan. Fry the faworki in small batches, turning them until they’re golden and puffed (30-40 seconds per side). Remove and drain on paper towels.
Dust & Serve
- Once slightly cooled, dust generously with icing sugar. Enjoy them fresh and crispy!
Notes:
Nutrition:
Storing Faworki
Faworki are at their absolute best within a few hours of frying, and they are meant to be. That said, they keep for two or three days if you store them properly, and the way you store them matters more than how long.
Never put them in a sealed plastic container or a plastic bag. They give off a little moisture as they sit, plastic traps it, and by morning your crisp faworki have gone leathery. Polish kitchens keep them in an open container, a cardboard box, or a tin lined with kitchen paper, so air moves around them. A sheet of kitchen paper between the layers helps take up the last of the frying oil too.
They do not freeze once fried, as they lose their snap completely. If yours have softened, five minutes in a low oven will bring most of the crispness back, then dust them with fresh icing sugar.
FAQ for Polish Faworki
What are faworki?
Light, crispy Polish pastry ribbons dusted with icing sugar, traditionally made around carnival time before Lent.
Why add vinegar or alcohol to the dough?
A little spirit or vinegar relaxes the dough so it rolls very thin and fries up crisp and bubbly, not tough.
Why are my faworki not crispy?
Roll the dough very thin and keep the oil hot (about 170-180C). Too-thick dough or cool oil makes them chewy.
How do I store them?
Keep them in an open container, a cardboard box or a tin lined with kitchen paper, never sealed plastic, and dust with fresh icing sugar just before serving.
How do I get faworki really thin and crispy?
The thinner the dough, the lighter and crispier the faworki. Roll it as thin as you can, or use the old trick of pressing the rested dough through a meat grinder (maszynka) a couple of times - it comes out beautifully thin and airy. A stand mixer with a dough hook also does the hard kneading for you in about 10 minutes, with no beating by hand.
Can I make the dough the day before?
Yes, though it is not how I usually do it. Wrap it well and keep it in the fridge overnight, then let it come back to room temperature before you roll it, or it will fight you. One thing to expect: the dough often turns slightly slippery after a night in the fridge, which is normal and does not affect the finished faworki. Fresh dough is a little easier to handle, so if you are making these for Fat Thursday morning I would still make the dough that day.
Can I freeze the dough?
You can, and it is a genuinely useful thing to do since this dough takes real work. Wrap it tightly, freeze for up to a month, and thaw it overnight in the fridge followed by an hour on the worktop. Give it a short beating with the rolling pin again before rolling, because freezing knocks some of the air out. Fried faworki, on the other hand, do not freeze at all well and come back soft.
Can I use natural yoghurt instead of sour cream?
Yes, provided it is thick and creamy rather than sharp or runny. Greek-style yoghurt is the closest match. Thin, watery yoghurt will slacken the dough and make it hard to roll thinly, which then costs you the crispness.
Do I have to use the vodka?
No. It is marked optional in the recipe for a reason and you will still get good faworki without it. What it does is evaporate faster than water and slow down gluten development, so the dough rolls more easily and the finished faworki are that bit more brittle. If you would rather not use alcohol, a tablespoon of plain white vinegar does much the same job, and traditional Polish recipes have used both for generations.
What do I do with the four leftover egg whites?
Do not bin them. They keep in the fridge for up to four days in a sealed jar, and they freeze for months, which is the easy answer. Four whites is exactly the right amount for a batch of meringues, and they also make an excellent omelette, a white-only scramble, or the binder for coconut macaroons. If you are frying faworki for Fat Thursday, whites are also what you want for icing on other bakes.
Can I bake faworki or make them in an air fryer instead of frying?
You can, but be realistic about the result. Baked at around 170C for ten minutes or so, or air-fried with a light spray of oil, they will be crisp and perfectly pleasant. What they will not be is faworki as a Pole would recognise them, because the puff and the blistered, shattering texture come from hot fat hitting thin dough. If you want the real thing, fry them. If you want a lighter biscuit, bake them.
Why did mine soak up so much oil?
Three usual culprits, and all are fixable. The oil was not hot enough, so give it time to reach 175C and let it recover between batches. The pan was overcrowded, which drops the temperature the moment the dough goes in. Or the dough was rolled too thick, so it sat in the oil far longer than the thirty seconds a side it should need. Greasy faworki are nearly always a temperature problem rather than a recipe problem.
Faworki, chruściki, chrusty, angel wings: what is the difference?
They are all the same thing. Faworki is the name you will hear most in central Poland, chruściki or chrusty are common elsewhere and translate roughly as “brushwood” or “twigs”, which is what the tangled fried strips look like. English-speaking countries often call them angel wings. Different regions, different kitchens, one recipe, and every Polish family will tell you their name is the correct one.
Traditional Polish Fat Thursday Desserts You Must Try
In Poland, Fat Thursday (Tłusty Czwartek) is one of the most delicious days of the year. Celebrated on the last Thursday before Lent, it’s a day when calories don’t count, and indulging in deep-fried, sugar-dusted, and cream-filled treats is practically a rule!
Bakeries overflow with Polish doughnuts (pączki) and crispy faworki (chruściki), but these aren’t the only sweets enjoyed on this special day. If you want to celebrate Fat Thursday like a true Pole, here are the must-try traditional Polish desserts you need on your table.
1. Pączki - The Iconic Polish Doughnut
If there’s one dessert that defines Tłusty Czwartek, it’s pączki - Polish-style doughnuts that are soft, fluffy, and filled with delicious fillings like rose jam, custard, or plum butter.
Unlike regular doughnuts, pączki are enriched with egg yolks, milk, and butter, making them incredibly soft and rich. They are fried until golden and then glazed or dusted with powdered sugar.
Try this: Authentic Polish Pączki Recipe
2. Racuchy - Polish Yeasted Apple Fritters
For those who love fruit-filled desserts, racuchy (Polish apple fritters) are a must-try. These small, fluffy pancakes are made with yeast batter and stuffed with apple slices, then fried until golden.
Try this: Polish Racuchy Recipe
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Pin itMore recipes you’ll like
- Polish Christmas Gingerbread Cookies - soft, spiced pierniczki, the ones that get better after a week in the tin
- Classic Polish Sernik - baked twaróg cheesecake, dense and not too sweet, the Polish celebration cake
- Bigos Królewski - my family recipe for the hunter’s stew, slow-cooked with sauerkraut and three kinds of meat
- Polish Braised Cabbage - kapusta zasmażana, soft and buttery with smoky boczek, the side that goes with everything
A Few Words from the Chef
For me, Fat Thursday is more than just a day of indulgence - it’s a taste of my childhood. I remember waking up to the smell of freshly fried pączki and faworki filling the kitchen, and my babcia dusting them with sugar and making sure we all had more than enough to eat.
In Poland, this day is a celebration of tradition, family, and food. No one worries about calories, and the goal is simple: enjoy as many sweets as possible before Lent begins. Whether it’s the fluffy, jam-filled pączki, the delicate, crispy faworki, or a plate of apple-filled racuchy, each bite brings back memories of home.
Now, as a chef, I love keeping these traditions alive - not just in my own kitchen, but by sharing these authentic Polish recipes with you. My goal is to help you recreate these classics at home, no matter where in the world you are. So go ahead, whip up a batch of faworki, fry some golden pączki, and celebrate Fat Thursday the Polish way!
If you try any of these recipes, I’d love to hear about it - leave a comment and let me know how they turned out! Smacznego! 😊
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I have used a vodka and they come out nicely, I used vanilla bean paste instead. Thanks
This worked exactly as written, thanks! My dough wasn’t as elastic. I added a bit of water and did not roll in more flour. I weighed all exactly. My husband loved them!!!