How about a healthier version of a traditional Polish carnival time dessert – Faworki (or Chruściki) a.k.a. Angel Wings!? Sounds good, right?
Angel Wings are an absolutely staple carnival, in particular Fat Thursday, desert in Poland and Hungary. No family gathering or home party with friends organized in the first 2-3 months of the year can do without them!!! The concept is simple: basic dough with sour cream, rolled very thin, shaped into ribbons and deep fried in oil, which makes it puff and create really delicate and flaky delight that is usually dusted with powdered sugar. They feel so light that you don’t even realize when half of the plate is gone! Addictive!
But as deep frying is rather a thing of the past because of its doubtful health benefits, the option was to either not have any faworki until the end of your life (nahhhh!) or improve the recipe and make them lighter and more healthy (yes!!!!).
So here you have the latter 🙂 The recipe I’m posting is my twist on the traditional one, as the dough is flavored with whiskey and lemon zest and most important – involves baking the Angel Wings in the oven.
Give them a try and let me know how you liked that improved version. Smacznego!
200 g (1.6 cups) flour
3-5 tablespoons sour cream (18% fat)
or full fat Greek yogurt
30 g (0.25 sticks) butter
2 medium egg yolks (from free range eggs)
1 tablespoon caster sugar
1 tablespoon whiskey
1/3 teaspoon salt
1/2 teaspoon lemon zest
caster sugar for dusting
around 15 minutes
around 20-25 pieces
Measure and mix the dry ingredients together: flour, sugar, cinnamon and salt. Place them on the counter top and form a mount with a crater in the middle, add yolks, butter, half of the amount of sour cream (or yogurt), whiskey and lemon zest. Start kneeding and gradually continue adding the remaining sour cream (or yogurt) until the dough comes together and becomes coherent, smooth and elastic. Kneed it for around 10 minutes, hitting it with a rolling pin from time to time to push more air into it.
Set the dough aside to rest for 15 minutes.
In the meantime preheat the oven to 200 C (400 F) and line a baking tray with baking paper.
Dust the counter top with flour and roll the dough to as thin as possible, the thinner the better, 1 mm (0.04 inches) thickness is ideal.
Cut the dough to 3 cm (1.18 inches) stripes and divide each into shorter pieces of equal length. Using a knife create a 3 cm (1.18 inches) incision in the middle of each piece (lengthwise).
Take one strip of dough and twist one end through the created incision. Repeat with all the remaining ones and place one by one on the baking tray.
Bake for around 15 minutes (without fan), until golden brown. Dust with baking powder once cooled.
Baker’s Note: Hitting the dough with a rolling pin may sound silly but it’s crucial as the process allows to create more crispy texture with air bubbles inside angel wings.