Faworki Polish Chrusciki Recipes

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CHRUśCIKI (CHRUSTY OR FAWORKI)



Chruściki (Chrusty or Faworki) image

Chruściki, faworki, chrusty or angel wings are traditional donuts prepared in Poland during the carnival period until Fat Thursday.

Provided by Vera Abitbol

Categories     Dessert

Time 1h35m

Number Of Ingredients 10

4 cups all-purpose flour (, sifted)
1 teaspoon baking powder
5 egg yolks
6 tablespoons heavy cream
2 tablespoons butter
1 teaspoon sugar
2 pinches salt
1 tablespoon alcohol of your choice ((or white vinegar))
4 cups vegetable oil
Icing sugar (, or sugar (for sprinkling))

Steps:

  • On a work surface, mix the baking powder, sugar and flour.
  • Make a well in the center and add the eggs, cream, salt, butter, and alcohol.
  • Knead until reaching a smooth and homogeneous dough, about 10 minutes.
  • Wrap the dough with plastic wrap and let stand for 2 hours at room temperature.
  • On a lightly floured surface, knead the dough vigorously (incorporate 1 to 2 tablespoons of flour if the dough sticks too much) and roll it with a rolling pin to a thickness of ⅛ inch (6mm) (or thinner for crispier chruściki).
  • Using a pastry wheel or knife, cut rectangles of about 2x1 inch (5 x 2,5 cm) and make an incision in the center of each rectangle. Take each rectangle and spread the incision to move one of its two smaller sides in this incision.
  • Here is a video that will help you.
  • Deep fry in a oil preheated at 350 F / 170 c, turning chruściki halfway through cooking until very golden brown about 1 minute per side. Fry a few pieces at a time without overcrowding.
  • Drain and place on a plate covered with paper towels. Roll in powdered sugar or sugar.

FAWORKI RECIPE (POLISH ANGEL WINGS/CHRUSTY/CHRUśCIKI)



Faworki recipe (Polish angel wings/chrusty/chruściki) image

Faworki are delicious little treats that are served for Polish Fat Thursday and also thorough the year. They are crispy, melt-in-your-mouth pieces of dough that are deep-fried and sprinkled with powdered sugar. They are so delicate, you really have to be careful with just taking them in your hand!

Provided by Aleksandra

Categories     Dessert

Time 50m

Number Of Ingredients 10

1 1/3 cup (165g) flour
2 large egg yolks
1/4 cup (60g) sour cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
2 teaspoons vodka or rum (or apple cider vinegar)
2 teaspoons grated lemon zest (or orange zest)
1/4 teaspoon salt
3-4 cups frying oil (lard or any high smoke point vegetable oil)
powdered sugar: for dusting

Steps:

  • Make the dough: Whisk the egg yolks with vanilla and sour cream, add all the other ingredients, and knead a smooth dough. It will take about 7 minutes with a stand mixer (fitted with a dough hook attachment) or about 12 minutes by hand. The dough should be very smooth.
  • 'Beat' the dough: Roll out the dough slightly (into roughly 8-inch/20cm round/square), fold in half, then fold in half again. Repeat it 4 times. Beat the dough with the rolling pin while you try to roll it out - this will make these crunchy air bubbles on the faworki. You can roll it out with a pasta machine, I usually don't do that - you should beat it with a rolling pin as much as you can. Note: beating the dough is not completely necessary but it will result in a very crispy, delicate dough.
  • Let it rest: Wrap the dough in plastic foil and leave to rest for 20 minutes (it will be easier to roll out).
  • Roll out the dough: On a lightly floured surface, roll out the dough as thinly as you can (you should see through the dough). I love to use a silicone rolling mat for rolling out any dough. The dough will be rather tough to roll out.
  • Cut and shape the faworki: Cut the dough into 1.5-inch (4cm) wide strips (you can use a ravioli cutter wheel or pizza knife). Cut each strip into 5-inch (13cm) long slices (you can cut them parallel to the previous cuts or at an angle, like on the photos). Cut a small slit in the middle of each strip. Twist and pull one end through the slit. Cover the dough with a kitchen towel so it won't dry out.
  • Fry the dough: Heat 3-4 cups of frying oil to 355°F (180°C) in a shallow pot or a frying pan. You should have about 2 inches of fat in the pot. Fry the faworki in batches until golden on both sides (using two forks, turn them on the other side). Don't go away from the pot, they cook fast - about 1-2 minutes per batch. Don't add too many at once or the temperature of the oil will drop too much and they will soak up the fat. The temperature of the oil should always be between 347°F-365°F(175°C-185°C) - it's best to check it with a candy/grill thermometer.
  • Dust with powdered sugar: Transfer each batch of faworki to a plate lined with paper towels to drain excess fat. When they are cool enough to handle, transfer them to a second plate and dust them generously with powdered sugar (they should be dusted in sugar while still warm).
  • Enjoy!

Nutrition Facts : Calories 39 kcal, ServingSize 1 serving

FAWORKI (POLISH CHRUSCIKI)



Faworki (Polish Chrusciki) image

Traditional Polish crispy pastry twists made for Carnival time. They are deep-fried and sprinkled with confectioners' sugar. Light and delicious!

Provided by jacekf

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 22m

Yield 20

Number Of Ingredients 9

2 ½ cups all-purpose flour
6 egg yolks
3 tablespoons sour cream
2 tablespoons white sugar
2 tablespoons butter, softened
1 tablespoon rum
1 pinch salt
2 cups vegetable oil for frying
½ cup confectioners' sugar, or as needed

Steps:

  • Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
  • Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
  • Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
  • Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

Nutrition Facts : Calories 125.5 calories, Carbohydrate 16.6 g, Cholesterol 65.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 19.8 mg, Sugar 4.4 g

POLISH ANGEL WINGS-CHRUSCIKI



Polish Angel Wings-Chrusciki image

This is a classic Polish cookie that my mom and Bushia used to make at Christmas time. I've found that this is a really hard dough to work with, but it is from the original Polish recipe translated into English. These are not really sweet cookies, but they get most of their sweetness from the powdered sugar on the outside.

Provided by Bippie

Categories     Dessert

Time 1h

Yield 50 cookies

Number Of Ingredients 7

5 tablespoons cream
5 egg yolks
1/2 teaspoon salt
1/4 cup sugar
2 1/4 cups flour, plus
1 teaspoon vanilla
powdered sugar

Steps:

  • Beat eggs until thick.
  • Add salt slowly while stirring.
  • Add sugar and vanilla, beat well.
  • Add cream and flour, alternating until blended. You may need more than the flour listed above depending on how humid it is that day.
  • Turn onto a floured board.
  • Cover with a cloth for 10 minutes.
  • Knead until dough blisters.
  • Roll very thin.
  • Cut into 1 inch by 4 inch rectangles.
  • Cut a gash in the middle of the rectangle and pull one end through so it looks like a twist.
  • Fry in 375 degree oil until golden brown.
  • Drain on a rack for 3 minutes then roll into powdered sugar.

CHRUSCIKI WITH MRS. KOSTYRA



Chrusciki with Mrs. Kostyra image

These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to stack a tower of chrusciki on a pressed-glass cake stand, largest chrusciki first, to make a Christmas-tree formation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen cookies

Number Of Ingredients 16

1 tablespoon unsalted butter, melted
2 large eggs
5 large egg yolks
1/4 cup granulated sugar
3 tablespoons sour cream
2 teaspoons salt
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 tablespoon rum
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 to 3 cups all-purpose flour, plus more for dusting
7 cups (3 pounds) vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling

Steps:

  • Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
  • Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
  • Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
  • Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
  • Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
  • Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
  • Just before serving, dust chrusciki with confectioners' sugar.

CHRUśCIKI, CHRUSTY FAWORKI, ANGEL WINGS



Chruściki, Chrusty Faworki, Angel Wings image

Crisp and lightly sweet

Provided by Polish HOusewife

Categories     Dessert

Time 35m

Number Of Ingredients 10

2 cups flour
1 tablespoon sugar
1/4 teaspoon salt
3 eggs yolks
3-5 tablespoons heavy cream (or sour cream)
1 tablespoon spirits (I used Soplica, but any whiskey or rum will do)
1/2 teaspon vanilla
1 teaspoon citrus zest (optional)
lard, for frying
powdered sugar, for dusting

Steps:

  • Combine flour, sugar, and salt
  • In a seperate bowl, combine the egg yolks, 3 tablespoons cream, spirits, vanilla, and zest if you're using it
  • Add the wet ingredients to the dry and stir until the dough comes together, use a little more cream if necessary
  • Roll out as thin as possible
  • Cut into 1 x4 inch strips, cutting a slit in the middle of each strip
  • Pul one end through the slit, to create a twisted appearance
  • Heat lard to 350 F
  • Fry in batches, turning to cook both sides, until golden brown
  • Drain on paper towels
  • Roll in powdered sugar

CHRUśCIKI, CHRUSTY, FAWORKI: POLISH-STYLE ANGEL WINGS



Chruściki, Chrusty, Faworki: Polish-style Angel Wings image

Provided by Polonist

Categories     Polish Desserts

Time 56m

Number Of Ingredients 8

2.5 cups soft wheat/pastry flour (10.5 oz, 300 g), can be replaced with all-purpose flour
½ teaspoon caster/superfine sugar
¼ teaspoon salt
4 egg yolks
1 tablespoon vodka or 6% distilled vinegar (spirit/white vinegar)
5 heaped tablespoons sour cream (approx. 125 grams)
2 cups (500 ml) lard or neutral cooking oil; for frying
¼ cup (25 g) powdered/icing sugar; for sprinkling

Steps:

  • Sift flour, caster sugar and salt into a bowl. Add egg yolks, vodka and sour cream.
  • Knead together by hand (grease your hands first!), or use a stand mixer with a dough hook. Form a smooth dough ball.Pro tip: Some recipes suggest placing a dough ball into a bowl, covering it with a cloth (or cling film) and resting it for 45-60 minutes in the refrigerator. By some accounts, the resting time improves dough plasticity. That said, this recipe was tested without resting, and it worked out just fine.
  • Move the dough onto the worktop. Begin folding the dough over itself, giving a quarter-turn of the dough between each fold.
  • "Beat up" the dough on each side with a rolling pin, the more violent you are - the better. As you do this, you will feel the dough become pliable and and easier to work with. Traditional recipes call for at least 20 minutes of such treatment, but let's be realistic here - try to do as much as you can.Pro tip: Do you own a meat grinder? Push the dough through 3 times, using the largest holes. Anecdotally, this process allows to skip the whole "dough beating" described above.
  • Lightly dust the worktop with flour. Divide the dough into 2 or 3 equal parts, and roll one of them out - as thinly as possible. If you own a pasta maker, it will provide very useful here. Cover the remaining dough parts with a cloth, to prevent it from drying out.
  • Using a knife or a pizza/pasta cutter wheel, cut out long strips, approx. 1.2-1.5'' (3-4 cm) wide. Then, cut them into shorter pieces - around 3.5-4'' (9-10 cm) long - cut straight or diagonally at the ends.
  • Make a 0.8'' (2 cm) incision in the middle of each strip. Then pull one end through that hole to form a bow. Grab the ends, shake and pull them gently and set aside. Continue until you're out of strips.
  • In a wide cooking pot or a large, deep skillet, heat up lard or neutral cooking oil. If you own a kitchen thermometer, aim for 350-355°F (180°C). If you don't, throw in a small piece of dough - if it rises and flows, that means it's hot enough.
  • Fry only a few chruściki at a time, until they turn lightly golden - around 30-60 seconds per side. Watch them like a hawk, they're fried very quickly.
  • Retrieve faworki with a slotted spoon and onto a paper towel. Dust them generously with icing sugar, as soon as possible. Don't wait for them to cool completely, sugar tends to stick better to warm pastries.

Nutrition Facts : Calories 85 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 3, Sodium 22 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

FAWORKI (POLISH CHRUSCIKI)



Faworki (Polish Chrusciki) image

Traditional Polish crispy pastry twists made for Carnival time. They are deep-fried and sprinkled with confectioners' sugar. Light and delicious!

Provided by Allrecipes Member

Categories     Polish Recipes

Time 22m

Yield 20

Number Of Ingredients 9

2 ½ cups all-purpose flour
6 egg yolks
3 tablespoons sour cream
2 tablespoons white sugar
2 tablespoons butter, softened
1 tablespoon rum
1 pinch salt
2 cups vegetable oil for frying
½ cup confectioners' sugar, or as needed

Steps:

  • Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
  • Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
  • Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
  • Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

Nutrition Facts : Calories 125.5 calories, Carbohydrate 16.6 g, Cholesterol 65.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 19.8 mg, Sugar 4.4 g

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POLISH DESSERTS CHRUSCIKI – NORTHRICHLANDHILLSDENTISTRY
2022-03-09 Madisonsdish.com provides more than 600 000 recipes from all countries over the world. In Madisonsdish, you can easily find your deserved recipes by using filtering by category function or you can use searching polish desserts chrusciki on the top of page. PAGE CREATED ON : 09/03/2022 LAST UPDATED DATE : 09/03/2022
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RECIPE(TRIED): CHRUSCIKI OR FAWORKI (FRIED POLISH CCOKIES)
Recipe: Peanut Butter Temptations (using miniature peanut butter cups) Betsy at Recipelink.com - 12-8-2005: 20: Recipe(tried): Chrusciki or Faworki (Fried Polish Ccokies) Nana Lee/MA - 12-8-2005 : 21: Recipe: Mocha Almond Bars : Betsy at Recipelink.com - 12-8-2005 : 22: Recipe: McCall's Spritz Cookies with Variations : Betsy at Recipelink.com ...
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