Faworki Polish Chrusciki Recipe

Flour: The base of the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the dough.

Salt: Enhances the flavors of the other ingredients.

Egg yolks: Contribute richness and color to the dough.

Butter: Adds flavor and helps create a tender texture.

Sour cream: Provides moisture and a slight tang to the dough.

Vanilla extract: Adds a subtle, sweet aroma to the dough.

Powdered sugar: Used for dusting the finished pastries, adding sweetness and a decorative touch.

Vegetable oil: Used for frying the dough strips to a golden brown.

When rolling out the dough, make sure to achieve an even thickness of about ⅛ inch. This ensures that the faworki will cook evenly and become crispy. If the dough is too thick, the faworki may turn out chewy instead of light and airy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough slightly denser.

• sugar - Substitute with honey: Honey adds a different sweetness profile and moisture, but use less since it is sweeter than sugar.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste and texture.

• egg yolks - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water per egg yolk; this is a vegan alternative that helps bind the dough.

• softened butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a slight coconut flavor, which can add a unique twist.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture, with added protein.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• powdered sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor, though it may not be as fine as powdered sugar.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it suitable for frying.

• Allow the faworki to cool completely before storing. This prevents condensation from forming, which can make them soggy.
• Store the faworki in an airtight container. A tin or a plastic container with a tight-fitting lid works best to keep them crisp.
• Place a layer of parchment paper between each layer of faworki to prevent them from sticking together.
• Keep the container in a cool, dry place. Avoid storing them in the refrigerator as the moisture can affect their texture.
• For longer storage, faworki can be frozen. Place them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the faworki to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the faworki at room temperature. If they lose their crispness, reheat them in a preheated oven at 350°F for a few minutes.
• Dust with fresh powdered sugar before serving to restore their delightful sweetness.

• Preheat your oven to 350°F (175°C). Place the faworki on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until they are warm and slightly crispy.

• Use a toaster oven for a quicker option. Set it to 350°F (175°C) and place the faworki inside for 3-5 minutes. This method helps retain their crispiness.

• If you prefer a microwave, place the faworki on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 20-30 seconds. Note that this method may make them less crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the faworki in a single layer in the basket. Heat for 2-3 minutes, shaking the basket halfway through to ensure even reheating.

• If you have a skillet, you can reheat them on the stovetop. Place the faworki in a dry skillet over medium heat. Heat for about 1-2 minutes on each side until they are warm and crispy.

• Mixing bowl: Use this to combine the flour, sugar, and salt with the wet ingredients to form the dough.

• Measuring cups: Essential for accurately measuring the flour, sugar, and sour cream.

• Measuring spoons: Necessary for measuring the salt, vanilla extract, and butter.

• Whisk: Helpful for mixing the dry ingredients together before adding the wet ingredients.

• Wooden spoon: Ideal for mixing the dough until it starts to come together.

• Rolling pin: Used to roll out the dough thinly before cutting it into strips.

• Knife: Useful for cutting the dough into strips.

• Deep fryer: Needed to heat the oil and fry the dough strips until golden brown.

• Paper towels: Used to drain the excess oil from the fried dough strips.

• Sifter: Handy for dusting the finished faworki with powdered sugar.

• Tongs: Useful for handling the dough strips while frying them in hot oil.

• Cutting board: Provides a surface to knead and roll out the dough.

• Cooling rack: Allows the fried faworki to cool down and drain any remaining oil.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow and saves time.

Use a stand mixer: Mixing the dough with a stand mixer can speed up the process and ensure even consistency.

Roll dough efficiently: Divide the dough into smaller portions to roll out more quickly and evenly.

Heat oil while shaping: Start heating the oil as you shape the dough strips to save time.

Fry in batches: Fry multiple dough strips at once to reduce overall cooking time.