Faworki or Angel Wings, are traditional Polish sweet pastries shaped in the form of thin ribbons. They are deep fried and dusted with loads of icing sugar. As legend has it, women in medieval times tied coloured ribbons on their knights’ armour before they went into battle. This was a symbol of good luck and a sweet reminder that they awaited their return. Faworki are named for such “favours”
I came across these sweet, crisp bow pastries in a Polish Piekernia (bakery) and took an instant liking to them. They should be delicate and melt in the mouth. I thought to give it a try and they turned out pretty decent for my first attempt. 🙂
This recipe has been adapted from RECIPES & STORIES FROM A SUMMER IN POLAND.
500 g All purpose flour
5 egg yolks
2 tsp white vinegar
4 tbsp sour cream
2 tbsp icing sugar
Vegetable oil for frying
Sift the flour and icing sugar on the work surface.
Make a well in the center and mix in the eggs, vinegar and sour cream to form a dough.
Knead the dough well until smooth.
Divide the dough into chunks and dust the work surface with some flour. Roll out each piece so it is about 4mm thick.
Cut the thin dough into strips about 3 cm wide and 15 cm long.
Dust the pastry with extra flour if it is too sticky to handle.