Chruściki (called also faworki, angel wings) are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar.
Chruściki, chrusty, and faworki are the plural forms of the words chruścik, chrust, and faworek, respectively.
The Polish word “faworki” was the name reserved for colourful ribbons attached to either female or male clothing, especially ribbons given to medieval knights by their ladies. The Polish word “chrust” means “dry branches broken off trees” or “brushwood”.
Now, it’s time to cook.
Ingredients:
500 g (4 cups) plain flour
4-5 yolks
200 g (1,5 cups) sour cream
2 Tbsp rum or vinegar
1 quart vegetable oil for frying or different shortening deep-fry (you can use it also oil or lard)
pinch of salt
icing sugar for sprinkling
Directions:
Place all ingredients into a bowl. Knead a dough. You can use a mixer.
It takes quite a long time. You will know that the dough is ready when it will be smooth and elastic.
If it is too dry add extra one or two tablespoons of the sour cream.
And now the fun part. Put the dough on the counter and start beating it with a rolling pin. If you beat it well, you will get more air bubbles and your chrusty will be lighter and better.
Cover the dough with a kitchen towel and leave it in a fridge for an hour. Split the dough into a few smaller parts and roll it very thin. If you have a pasta roller, use it. The thiner the better. Mine were still to thick.
Cut the rolled dough into rectangles 6-cm long and 4-cm wide (they should be longer than wider and shouldn’t be bigger than a pot you are frying them in).
Cut a slit in the middle of every rectangle. And pull one end through the slit.