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Orange-Cardamom Twists — Crispy Twisted Faworki in a New Version - photo 1
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Orange-Cardamom Twists — Crispy Twisted Faworki in a New Version

Desserts Snacks 90 min Medium 14 wyświetleń ~23.28 PLN - (0)
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Description

Delicate, thinly rolled and twisted ribbons of dough enriched with a hint of fresh orange zest and aromatic cardamom. This is a modern variation on traditional angel wings: the addition of cream and a splash of vodka, which makes the dough flexible and prevents it from absorbing excess fat, while butter and vanilla provide a pleasant crispness and sweetness. After frying, the ribbons are drizzled with a delicate glaze of powdered sugar and vanilla, and for contrast, you can add toasted almond flakes and a thin thread of honey. Serve as an elegant dessert with coffee or a sweet treat on Fat Thursday — appetizing, golden, and crunchy, with a delightful citrus-spice aroma.

Składniki (15)

Servings:
4
  • Wheat flour 300 g
  • Egg 2 szt.
  • Butter 50 g
  • White sugar 60 g
  • Sour cream 18% 60 g
  • Milk 60 ml
  • Vodka (40%) 2 łyżki
  • Orange zest 6 g
  • Rapeseed oil for frying 800 g
  • Powdered sugar 80 g
  • Vanilla extract 1 łyżeczka
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cardamom 2 g
  • ✨ Opcjonalne
  • Almond flakes 50 g
  • Liquid honey 50 g
💰 Szacowany koszt dania: ~23.28 PLN (5.82 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare all the ingredients and tools: a large bowl, a rolling pin, a zester, a kitchen scale, a rolling board, a knife, and plastic wrap. Sift 300 g of flour into a large bowl to create an even surface - sifting will aerate the flour and make kneading easier.

Ingredients: Wheat flour
Use a large ceramic or glass bowl. A flour sifter removes lumps and aerates the flour.
2

Add 60 g of sugar, 1 g of salt, and 2 g of ground cardamom to the flour. Mix the dry ingredients with a spoon or whisk to evenly distribute the spices.

Ingredients: White sugar, Salt, Ground cardamom
Use a wooden spoon to evenly mix the dry ingredients; avoid overmixing when dry.
3

Add 50 g of cold butter cut into small pieces and rub the butter into the flour with your fingertips or use a pastry cutter until small clumps form that resemble wet sand.

Ingredients: Butter, Wheat flour
Use a pastry board or a wide bowl. If you have a food processor with a dough blade, pulse a few times. Do not grind to a complete powder — small lumps of butter add flakiness.
4

In a separate bowl, lightly beat 120 g of eggs with 60 g of sour cream, 30 g of vodka, 60 ml of milk, 6 g of orange zest, and 5 g of vanilla extract. Pour the liquids into the dry ingredients and mix with a wooden spoon until the ingredients come together and form an uneven, slightly sticky mass.

Ingredients: Egg, Sour cream 18%, Vodka (40%), Milk, Orange zest, Vanilla extract
Use a whisk or fork to beat the eggs. Ingredient temperature: eggs and cream at room temperature make it easier to combine the ingredients.
5

Transfer the liquid mixture to the flour with butter and gently start kneading first with a spoon, and when the mixture is less crumbly, transfer it to a lightly floured countertop and knead by hand for 6–8 minutes until the dough is smooth, elastic, and no longer sticky to your hands. If the dough is too dry, add 5 ml of milk; if too sticky, sprinkle a little flour (10 g at a time).

Ingredients: Wheat flour, Egg, Butter, Milk, Sour cream 18%, Vodka (40%), Orange zest, Vanilla extract
Use a silicone or wooden board. If you have a stand mixer with a dough hook, knead on low speed for 4–5 minutes. Do not over-knead — the dough should be elastic, not rubbery.
6

Form the dough into a ball, wrap it tightly in plastic wrap, and place it in the refrigerator for 30 minutes. Chilling will make rolling easier and prevent the dough from shrinking during frying.

Ingredients: Wheat flour, Butter, Egg
Use plastic wrap or a bowl covered with a cloth. The dough should be cold, but not rock hard — after 30 minutes it will be flexible and easy to roll out.

Rolling and shaping

7

Remove the dough and divide it into 4 equal parts (this will make rolling easier). Cover the part you are not working with a cloth. On a lightly floured board, roll out one part into a very thin rectangle about 1–1.5 mm thick (it should be almost transparent).

Ingredients: Wheat flour
Use a 40 cm rolling pin for even rolling. Thin dough cooks faster and is crispy — don't be afraid to roll it out thin.
8

Using a rotary pizza cutter or a sharp knife, cut the rectangle into strips 3–4 cm wide and about 12–15 cm long. In the center of each strip, make a vertical cut about 4 cm long and twist one end through the cut to create a twisted ribbon.

Ingredients: Wheat flour
Use a ruler or the edge of a board to cut even strips. If a strip tears, the dough is too dry — lightly spray with water and press the edges.

Frying

9

In a large pot or deep fryer, heat 800 ml of oil to a temperature of 175°C. If you don't have a thermometer, drop in a piece of dough — if it immediately floats to the surface and starts to foam vigorously, the temperature is right. Fry the ribbons in batches (3–4 at a time) for about 40–60 seconds on one side and 30–40 seconds on the other, until they are golden and crispy.

Ingredients: Rapeseed oil for frying, Wheat flour
The best is a deep pan/pot with a diameter of ~20-24 cm or a small fryer. Do not overcrowd the pot — the oil temperature will drop and the ribbons will absorb more fat.
10

Remove the fried ribbons with a slotted spoon and place them on a tray lined with paper towels to drain excess fat. Gently move the towels so as not to touch the freshly fried pieces too much — they are delicate.

Ingredients: Rapeseed oil for frying
Use a metal slotted spoon with a long handle. Change the paper towels for each batch if they become soaked with grease.

Glaze and serving

11

Prepare the glaze: sift 80 g of powdered sugar into a bowl, add 5 g of vanilla extract and 10–15 g of warm water (one teaspoon at a time), and mix with a fork until a smooth, thick icing forms. If it's too thick, add 5 g of water; if it's too thin, add a bit more powdered sugar.

Ingredients: Powdered sugar, Vanilla extract
Use a small bowl and a teaspoon. The glaze should be thick — it should coat the ribbons, not run off immediately.
12

When the ribbons are still slightly warm (not hot), place them on a cooling rack and gently drizzle the glaze over each ribbon using a small teaspoon. Then, generously sprinkle with sifted powdered sugar for a snowy effect. Additionally, you can sprinkle with toasted almond flakes (50 g) and thinly drizzle with 50 g of honey for shine and flavor contrast (optional).

Ingredients: Powdered sugar, Almond flakes, Liquid honey
Use a cooling rack to let the excess glaze drip off; place parchment paper underneath the rack. Additionally, you can add almonds and honey to enhance the flavor and texture.

Serving

13

Arrange the ribbons on a large plate in a slightly stacked pile to make them look abundant. Serve immediately or at room temperature within 2 hours. I suggest serving with a cup of strong coffee or tea with a citrus note.

Use a flat, white plate for color contrast. If serving later, do not apply the glaze too early, as it may soften.

Fun Fact

💡

Traditional angel wings (chrust) were fried on Fat Thursday in many regions of Europe; adding alcohol to the dough is an old pastry trick that allows for an exceptionally crispy texture and reduces fat absorption.

Best for

Tłusty Czwartek przyjęcie domowe popołudniowe spotkanie przy kawie

Tips

🍽️ Serving

Serve the ribbons on a white plate, sprinkled with additional powdered sugar and topped with toasted almonds. Pair with strong coffee or Earl Grey tea. They taste best on the same day when they are still crispy.

🥡 Storage

Store the ribbons in an airtight container at room temperature for up to 24 hours — longer storage will result in loss of crispness. To refresh slightly softened ribbons, heat them for 2–3 minutes in an oven set to 150°C on a rack.

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