Polish Recipes

The idea of starting a channel called Martin Cooks Polish is based on Martin’s love for food! He talks about the Polish and local cuisine during his Food Tours. He loves to visit restaurants when possible, and once at home, he loves to prepare meals and bake himself. We would like to invite you to watch our videos, so you are able to make typical Polish food yourself.

Martin Cooks Polish | Faworki – Chrust – Angel Wings | January 2021

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Faworki aka Chrust are typical Polish sweets, traditionally eaten in the period of Carnival. Actually, most commonly, they are consumed in Poland on Fat Thursday (“Tłusty Czwartek” in Polish), the last Thursday before Lent.

These crisp pastries called in English “Angel Wings” originally come from Lithuania and Germany. Their shape resembles a folded bow or ribbon and hence the Polish name, borrowed from the French “faveur” – a narrow silk ribbon.

As it often happens with new recipes, Faworki came into being by pure coincidence. According to the legend, a young, careless confectioner accidentally threw a narrow strip of donut dough into the hot oil. The dough formed a braid, and after seasoning with sugar, it turned out to be a tasty pastry.


  • 200 gram (1.6 cups) type 450 flour
  • 4 eggs
  • 2 tsp sour cream
  • 5 gram (0.18 oz.) butter
  • 1 tsp sugar
  • 1 shot glass vodka
  • icing sugar
  • 600 gram (21 oz.) lard


10 Reasons to Visit LublinSeparate 3 egg yolks from egg whites (the egg whites will not be used for this dish). Combine the flour, egg yolks, one whole egg, sour cream, butter, sugar, and vodka in a large bowl. Mix them to form a dough.

10 Reasons to Visit LublinPut the dough on the working surface and start beating it with a rolling pin for a couple of minutes. Keep folding the dough during the beating. This step adds more air bubbles to your faworki. They will become lighter and airy.

10 Reasons to Visit LublinRoll the dough out on a floured surface. Make it as thin as possible. It works easier if you split the dough in two batches first. Cut the rolled-out dough into 6 cm wide (2.36 inches) strips. Divide the strips into 9 cm long (3.5 inches) diamond shapes. Cut a slit in the middle of each diamond. Twist and pull one end of the diamond through the slit.

10 Reasons to Visit LublinHeat the lard in a deep-fryer or a large casserole to 175 °C (350 °F). Throw a cut-off into the oil to test if it is hot enough. The temperature is right when the dough browns and starts to float to the surface.

10 Reasons to Visit LublinFry the faworki in batches until golden brown, about 10-15 seconds per side. Place the fried faworki on a plate lined with paper towels to drain the excess oil. And last but not least, give the faworki a good dust of icing sugar.

Smacznego! | Enjoy!