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Rose Faworki with Raspberry Icing - photo 1
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Rose Faworki with Raspberry Icing

Desserts Cakes and Bakes Dishes for Special Occasions 120 min Medium 4 wyświetleń ~21.16 PLN - (0)
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Description

Here is a unique variation on classic Polish angel wings, also known as chrust. These ultra-thin and crispy cookies, traditionally prepared on Fat Thursday and during Carnival, gain a completely new, sophisticated dimension here. The delicate dough has been enriched with a subtle hint of rose water, which gives it a noble, floral aroma that perfectly complements its crunchy texture. The secret to their lightness is the traditional method of 'beating' the dough with a rolling pin, which introduces air bubbles into it. Instead of classic powdered sugar, the angel wings are decorated with a stunning, intensely pink icing made from freeze-dried raspberries. This icing not only looks beautiful but also balances the sweetness with its natural, fruity acidity. The whole can be topped with a sprinkle of chopped pistachios and edible rose petals, making them a small work of confectionery art. Perfect for serving at an elegant gathering or as a special dessert that will delight both in taste and appearance.

Składniki (13)

Servings:
6
  • Mąka pszenna tortowa typ 450 300 g
  • Żółtko jaja kurzego 4 szt.
  • Sour cream 18% 100 g
  • Rectified spirit 95% 1 łyżka
  • Powdered sugar 15 g
  • Rose water 15 g
  • Vegetable oil for frying 1000 ml
  • Powdered sugar for icing 150 g
  • Freeze-dried raspberries 10 g
  • Gorąca woda 15 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Dried edible rose petals 0.4 łyżek
  • Chopped pistachios 20 g
💰 Szacowany koszt dania: ~21.16 PLN (3.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dough for Angel Wings

1

Prepare the dry ingredients. Sift the all-purpose flour onto a large, clean work surface or into a wide bowl. Sifting is important as it aerates the flour, contributing to the lightness of the angel wings. Add the sifted powdered sugar and a pinch of salt to the flour. Mix everything thoroughly using a whisk or fork to ensure the ingredients are evenly distributed.

Ingredients: Mąka pszenna tortowa typ 450, Powdered sugar, Salt
Use a fine mesh sieve to sift the flour and sugar. This will prevent lumps from forming in the dough. A wooden countertop or silicone mat will be best for further work.
2

Add the wet ingredients. Make a well in the center of the mound of flour, resembling a volcano crater. Into this well, carefully crack 4 egg yolks, add thick cream, spirit, and rose water. Using a fork, start gently mixing the liquid ingredients in the center, gradually incorporating the flour from the edges of the 'crater' until a loose, lumpy mixture forms.

Ingredients: Żółtko jaja kurzego, Sour cream 18%, Rectified spirit 95%, Rose water
It's best for all wet ingredients to be at room temperature. This will make it easier to combine them. Be careful not to let the liquids spill outside the 'crater' made of flour.
3

Knead the dough. Once the ingredients are initially combined, start kneading the dough by hand. Knead it vigorously for about 8-10 minutes. At first, the dough will be hard and compact, but as you knead it, it will become more elastic. The finished dough should be smooth, uniform, and should not stick to your hands or the work surface.

If the dough is too sticky, sprinkle a little flour on your hands. However, do not add too much so that the faworki do not become tough. Kneading the dough is key to developing the gluten, which will give it the right structure.
4

Aerate the dough by 'beating'. This is a traditional and crucial step. Form the dough into a ball, then flatten it slightly. Take a heavy wooden rolling pin and start hitting the dough for about 10-15 minutes. Fold the dough in half and hit it again. Repeat this process multiple times. The goal is to incorporate as much air into the dough as possible. Small bubbles should be visible in the cross-section of the finished dough.

Beating the dough is key to achieving the characteristic bubbles and extraordinary crispness of the faworki. You can do this on a sturdy wooden countertop. Don't be afraid to use some force! This is the only moment when the dough deserves a good beating.
5

Resting the dough. After aerating, shape the dough into a smooth ball. Wrap it tightly in plastic wrap or place it in a ziplock bag. Put the dough in the refrigerator for at least 30 minutes, preferably for an hour. Chilling will relax the gluten in the dough, making it much easier to roll out very thin later on.

Do not skip this step! The resting of the dough is crucial. Without it, the dough will shrink while rolling and it will be difficult to achieve the desired thickness.

Shaping the angel wings

6

Divide and roll out the dough. Take the chilled dough out of the fridge and divide it into 3-4 smaller pieces. Work with one piece at a time, keeping the rest covered (e.g., with plastic wrap or a cloth) to prevent it from drying out. Roll each piece into a very thin, almost transparent flatbread. You can lightly dust the work surface with flour, but try to use as little as possible.

Roll out the dough from the center to the edges, turning it 90 degrees from time to time to achieve an even thickness. Ideally, the rolled-out dough should be as thick as a sheet of paper. You can use a pasta machine if you have one - it will make the task much easier.
7

Cut the strips and shape the faworki. Cut the rolled-out dough into strips about 3 cm wide and 10-12 cm long. You can use a pizza cutter or a pastry wheel to create decorative, crimped edges. In the center of each strip, make a longitudinal cut about 3-4 cm long. Then, take one end of the strip, pass it through the cut, and gently pull it out from the other side, forming the characteristic bow shape.

Use a ruler to ensure the strips are even, which will ensure that the angel wings fry at the same time. Arrange the shaped angel wings on a lightly floured tray, making sure they do not stick together. Cover them with a cloth to prevent them from drying out while you shape the rest.

Frying

8

Heat the fat. In a wide, flat pot or deep pan, heat the oil or lard. There should be enough fat (about 3-4 cm deep) for the angel wings to float freely in it. Heat it to a temperature of about 175-180°C. If you don't have a thermometer, drop a small piece of dough in - if it immediately rises to the surface and starts to brown vigorously, surrounded by bubbles, the fat is ready.

Ingredients: Vegetable oil for frying
The best choice is a pot with a thick bottom that distributes heat evenly. Too low a temperature will cause the angel wings to soak up the fat, while too high a temperature will burn them on the outside, leaving them raw inside. Be careful, hot fat is very dangerous!
9

Fry the angel wings in batches. Carefully place a few pieces at a time into the hot oil to avoid lowering the temperature too much. Fry for about 30-60 seconds on each side until they achieve a beautiful golden color. They should puff up immediately and be covered with numerous bubbles. Use two forks or kitchen tongs to turn them.

Do not overcrowd the pot! Angel wings need space to fry freely. Stay alert, they fry quickly. Faster frying means less absorbed fat.
10

Drain the angel wings of excess fat. Remove the fried angel wings from the fat using a slotted spoon and immediately transfer them to a large plate or a baking sheet lined with several layers of paper towels. The towel will absorb the excess oil, ensuring the angel wings are perfectly crispy and not greasy. Leave them to cool completely.

This is a very important step that determines the final texture. Change the paper towels if they become too soaked with fat. Do not stack the faworki on top of each other while they are hot, as they may become soft.

Icing and decoration

11

Prepare the raspberry powder. Place the freeze-dried raspberries in a small mortar, coffee grinder, or simply in a ziplock bag. Crush them thoroughly until you achieve a fine, intensely pink powder. You can sift it through a small sieve to remove any seeds and larger pieces.

Ingredients: Freeze-dried raspberries
Use a clean and dry grinder so that the raspberries do not stick to the walls. The finer the powder, the smoother the icing will be.
12

Prepare the raspberry icing. In a small bowl, place the sifted powdered sugar and raspberry powder. Mix them thoroughly. Then, add hot water, literally half a teaspoon at a time, and vigorously stir with a spoon until you achieve a smooth, thick, but still pourable icing. The consistency should resemble thick cream.

Ingredients: Powdered sugar for icing, Gorąca woda
Add water very carefully! Too much will make the icing transparent and runny. If you accidentally add too much water, sprinkle in a little powdered sugar to thicken it.
13

Decorate the angel wings. Make sure the angel wings are completely cool. Arrange them on a large tray or a cooling rack. Using a teaspoon or a small piping bag with a thin tip, drizzle the angel wings with raspberry icing, creating irregular patterns. Before the icing sets, immediately sprinkle them with chopped pistachios and dried rose petals, if using. Leave for about 15 minutes for the icing to fully set.

Ingredients: Dried edible rose petals, Chopped pistachios
Do not drizzle the hot angel wings with icing, as the icing will melt and soak in, causing the angel wings to lose their crispness. Decorating is the creative part – have fun creating beautiful patterns!

Fun Fact

💡

The name 'faworki' comes from the French word 'faveur', meaning a narrow ribbon or strip, which ladies of the court would pin to their dresses as a sign of affection for a knight. The shape of the cookies was meant to resemble these decorative bows.

Best for

Tłusty Czwartek Karnawał Przyjęcie rodzinne Elegancki deser Podwieczorek

Tips

🍽️ Serving

Serve the angel wings arranged in a pyramid on a large, decorative plate or stand. Their beautiful appearance makes them the centerpiece of the sweet table. They pair perfectly with a cup of aromatic coffee, jasmine tea, or a glass of prosecco, which enhances their lightness.

🥡 Storage

Angel wings are best on the day they are made, when they are the crispiest. If there are any leftovers, store them in an airtight metal or glass container at room temperature for up to 2-3 days. Avoid plastic containers, as they may become soft. Do not store them in the refrigerator.

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