Faworki

Faworki are delicate fried pastry twists that shatter lightly when bitten, with a crisp, bubbly surface and a gentle richness from egg yolks, butter, and sour cream. Finished with a snowy dusting of icing sugar, they are airy, elegant, and irresistibly snackable.

Nutrition · per serving

510kcal

8gProtein

41gCarbs

34gFat

1.5gFiber

2 servings

Ingredients

9 items

Ciasto

plain flour120 g

egg yolks2

sour cream30 g

unsalted butter, melted and cooled15 g

caster sugar10 g

rum10 ml

fine salt1 pinch

Do smażenia i wykończenia

neutral frying oil500 ml

icing sugar15 g

Tips

•Roll the dough as thinly as possible; thick dough makes heavy, less delicate faworki.
•The brief pounding step is traditional and helps create the signature bubbles during frying.
•A small pan reduces the amount of oil needed, but keep enough depth for the pastries to float freely.
•Faworki are best eaten the day they are made, ideally within a few hours of frying.

Steps

1
Prepare the dough: sift the plain flour onto a work surface or into a bowl, then add the egg yolks, sour cream, melted cooled butter, caster sugar, rum, and salt. Mix until a shaggy dough forms, then knead for 5-6 minutes until smooth and fairly firm. If it feels sticky, dust very lightly with flour, but keep the dough compact rather than soft.
120 g plain flour2 egg yolks30 g sour cream15 g unsalted butter, melted and cooled10 g caster sugar10 ml rum1 pinch fine salt
2
Beat and rest the dough: using a rolling pin, pound and fold the dough repeatedly for 3-4 minutes to incorporate air; this helps create the characteristic blistered, crisp texture. Wrap or cover and let it rest for 10 minutes so it relaxes and rolls out more easily.
3
Roll and shape the faworki: on a lightly floured surface, roll the dough very thinly, about 1-2 mm thick. Cut into strips roughly 3 cm wide and 10 cm long. Cut a 3 cm slit in the centre of each strip and pull one end through the slit to form a twist. Keep the shaped pieces covered with a towel so they do not dry out before frying.
4
Heat the oil in a small deep pan to 175-180°C. Fry the twists in batches for 30-45 seconds per side until pale golden and puffed; they should colour lightly, not deeply brown. Turn once with tongs or a spider, and avoid overcrowding so the oil temperature stays steady.
500 ml neutral frying oil
5
Drain and finish: transfer the fried faworki to paper towel or a rack and cool for 2-3 minutes until no longer greasy. Dust generously with icing sugar and serve while fresh and crisp.
15 g icing sugar

Origin & History

Faworki, also known in some regions as chrust, are a classic Polish carnival pastry traditionally made for Tłusty Czwartek and the period before Lent. Their light, ribbon-like shape and delicate crunch have made them a festive favourite in Polish homes for generations.

polish pastry fried vegetarian dessert carnival sweet

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Prepare the dough: sift the plain flour onto a work surface or into a bowl, then add the egg yolks, sour cream, melted cooled butter, caster sugar, rum, and salt. Mix until a shaggy dough forms, then knead for 5-6 minutes until smooth and fairly firm. If it feels sticky, dust very lightly with flour, but keep the dough compact rather than soft.

120 g plain flour2 egg yolks30 g sour cream15 g unsalted butter, melted and cooled10 g caster sugar10 ml rum1 pinch fine salt

Beat and rest the dough: using a rolling pin, pound and fold the dough repeatedly for 3-4 minutes to incorporate air; this helps create the characteristic blistered, crisp texture. Wrap or cover and let it rest for 10 minutes so it relaxes and rolls out more easily.

Roll and shape the faworki: on a lightly floured surface, roll the dough very thinly, about 1-2 mm thick. Cut into strips roughly 3 cm wide and 10 cm long. Cut a 3 cm slit in the centre of each strip and pull one end through the slit to form a twist. Keep the shaped pieces covered with a towel so they do not dry out before frying.

Heat the oil in a small deep pan to 175-180°C. Fry the twists in batches for 30-45 seconds per side until pale golden and puffed; they should colour lightly, not deeply brown. Turn once with tongs or a spider, and avoid overcrowding so the oil temperature stays steady.

500 ml neutral frying oil

Drain and finish: transfer the fried faworki to paper towel or a rack and cool for 2-3 minutes until no longer greasy. Dust generously with icing sugar and serve while fresh and crisp.

15 g icing sugar