It’s past the Easter season so let’s go into some classic recipes from different Slavic cultures to prepare for 2026. Coming from central Europe, Poland has managed to keep their culture intact; including their delicious recipes for the Easter season. Faworki, (also known as Chruściki) is a twisted crispy fried pastry topped with powdered sugar and normally eaten around Christmas, Easter and sometimes Lent. This treat is quintessential during Poland’s carnival season surrounding lent. It has culinary significance, as families come together to bake these with the same recipes that have been passed down generation to generation playing a major part during important family events. So continue reading down below to learn how to make this special treat and perfect it in your own way before the next holiday season.

Faworki

Estimated Total Time: 40 minutes

Equipment: 

• Big Cutting Board OR a Big Bowl
• Rolling Pin

Ingredients:

• 200g  Flour  
• 90g Heavy Cream (18% preferably)
• 2 Egg Yolks
• ½ Teaspoon Salt
• 1 Teaspoon Vanilla Sugar
• Powdered Sugar for dusting 

Instructions:

1. Take your board (or bowl) and pour in your flour (200g) , Sour Cream (90g), Egg Yolks (2), Salt (½ tsp) and Vanilla Sugar (1 tsp) and carefully knead it all together until it forms a smooth dough. 
2. Then use your rolling pin to lightly roll the dough out – making sure it’s still like an inch thick – and then using the rolling pin to pound it. Fold sides of the dough in and repeat about 4 times – this step is very important because it’s what causes bubbles to appear on the Faworki during the baking process and make them be more crispy. 
3. When done with beating it split it into fourths and either wrap each fourth in plastic foil and put it in the fridge to sit for about 15 to 30 minutes OR put it in a bowl or plate and cover it with some type of cloth or something to make sure it doesn’t dry out and make sure to check it once in a while so it doesn’t freeze. As the dough is sitting in the fridge, preheat the oven to 200 degrees Celsius. 
4. Take one fourth of the dough and flour your board to make sure it doesn’t stick and roll the dough out as THIN as possible but make sure not to let it rip. Once rolled out, cut the dough into multiple strips as big and wide as you want – classically they are fairly thin but it’s up to preference. Make a slit in the middle (just don’t cut the strip in half!!) and fold in each side carefully into the slit and back out to have it twisted. Place each strip on a pan lined in baking paper and put them in the oven for about 15 minutes. 
5. Watch the faworki and take them out when they are lightly browned and set them aside to cool for a couple minutes. 
6. If you want you can repeat this with the other 3 fourths or freeze them for later. Once cooled you can dust them with powdered sugar and enjoy. (if you want you can also dip them in jam or chocolate)