Cookies, Desserts, Polish food, Shrove Tuesday, Tiny sweets, Winter

Chrusty, faworki, angel wings with beer

February 9, 2013
There are certain values you need to follow. I’m still not convinced by Pancake Tuesday, I don’t mind changing Thursday to Tuesday, but why pancakes, when you can make doughnuts or faworki? So I’m stil Fat Thursday girl, even though  this year we celebrated it on Sunday, as it was just easier to find a little bit time to make doughnuts or faworki.
This year’s doughnuts didn’t turn out so beautiful as last year, but making making faworki / chrusty  / angel’s wings using a pasta maker is fab. They are so thin and crunchy, just beautiful.
Chrusty, faworki, angel wings - Polish Shrove Tuesday / Fat Thursday
This year I tried a different recipe for faworki, the one that contains beer. Tomek was a little bit shocked with such a waste of beer, but finally he admitted it was worth it. The faworki are light and crunchy.
Chrusty, faworki, angel wings with beer

Chrusty, faworki, angel wings with beer

Recipe from Moje wypieki

  • 3 cups plain flour, sifted
  • 5 egg yolks
  • 2 tsp vodka or other strong alcohol like rum
  • 1 tsp butter, room temperature
  • 1/2 to 3/4 cup beer (lager)
  • pinch of salt
  • Other ingredients:
  • 4 packets of Frytex or different shortening deep-fry (you can use it also oil or lard)
  • icing sugar for sprinkling
Place all ingredients into a bowl. Knead a dough.
You can use a mixer, as 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 beer.
And now the fun part. Put the dough on the counter and start beating it with a rolling pin. Fold it into rectangle, beat it with a rolling pin. Do it a few times.
If you beat it well, you will get more air bubbles and your chrusty will be lighter and better.
Cover the dough with a cling film and leave it in a fridge for an hour.
Split the dough into a few smaller parts and roll it very thin. The thiner the better.
If you have a pasta roller, use it.
Cut the rolled dough into rectangles 6-cm long and 3-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. (see the photo|])
Heat Frytex / shortening or oil in a big pot or saucepan to 175°C. Use enough oil that chrusty can float freely. Fry chrusty around 1 minutes on every side (or until golden). Don't overcrowd the pan, as the oil temperature will drop down. Flip them using wooden skewers.
Take them out of the oil and put it on a plate covered with paper towel to absorb extra oil.
When they cool down sprinkle them with the icing sugar.


The portion is quite big. I made a half batch.

Chrusty, faworki, angel wings - Polish Shrove Tuesday / Fat Thursday

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  • Reply Senka I February 15, 2013 at 10:23


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    • Reply Magda February 16, 2013 at 19:28

      Hi Senka,
      Thanks for dropping in. I will have a look at All Dishes

  • Reply 2013 snapshots - Magda's Cauldron December 30, 2013 at 14:26

    […] also managed to share some my favourite Polish recipes like Russian salad, potato pancakes, chrusty, herrings, or crunchy pierogi filled with dried […]

  • Reply Jenn November 18, 2015 at 17:27

    Hi. I just finished a batch of these in honor of my late Polish father in law, who would have been 99 today (he died in 2012). Smaczny! I used a raspberry wheat beer. Thank you for the recipe for an easy to work dough!

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