Polish pastries for Carnival – Faworki

Ingredients for 1 servings:

• 250 g flour
• 5 egg yolks
• 2 tbsp sour cream
• 1 tbsp vodka (or lemon juice, but alcohol makes them even crispier)
• 1 tsp sugar
• Oil for frying, approx. 1 liter
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Also called chrust (brushwood pile). Yields about 60 cakes.

Knead the flour, egg yolks, sour cream, vodka, and sugar into a smooth dough. If the dough is too sticky, add a little more flour; if it’s not smooth, add a little more sour cream. You can let the dough rest, but it’s not necessary. Now roll it out very thinly. The thinner the dough, the better the faworki taste. With a sharp knife (I use a pizza cutter), cut each strip into strips about 3 cm wide and 10 cm long. Cut each strip in half and pull one end through the gap. Heat some oil—in a saucepan or deep fryer to 180°C—and fry the faworki until golden brown, turning occasionally. Drain on kitchen paper. Then place one layer on a plate and dust thickly with powdered sugar. Place the next layer on top and dust with more powdered sugar, and so on. Chrust means brushwood in German. And when you’ve layered all the faworki on the plate, it will look like a pile of brushwood.