Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup Nutella
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- Vegetable oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Deep fryer or large pot
- Slotted spoon or spider strainer
- Piping bag or plastic bag with corner snipped off
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. In a separate bowl, beat the eggs, sour cream, melted butter, and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface until smooth and elastic.
5. Divide the dough into 4 equal parts and roll each part out into a thin rectangle.
6. Cut the dough into strips about 1 inch wide and 6 inches long.
7. Using a piping bag or plastic bag with a corner snipped off, pipe a line of Nutella down the center of each strip.
8. Fold the dough over the Nutella and press the edges together to seal.
9. Heat the vegetable oil in a deep fryer or large pot to 375°F.
10. Fry the faworki in batches until golden brown, about 2-3 minutes per side.
11. Use a slotted spoon or spider strainer to remove the faworki from the oil and place them on a paper towel-lined plate to drain excess oil.
12. Dust the faworki with powdered sugar before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
Makes about 24 faworki
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 3g
Cholesterol: 25mg
Sodium: 70mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugars: 8g
Protein: 3g
Substitutions for ingredients:
- You can use any brand of hazelnut spread instead of Nutella.
- Greek yogurt can be substituted for sour cream.
- Vegetable shortening can be used instead of butter.
Variations:
- Add a sprinkle of cinnamon to the powdered sugar for extra flavor.
- Use a different filling such as jam or cream cheese.
- Cut the dough into different shapes such as triangles or circles.
Tips and tricks:
- Make sure the Nutella is at room temperature for easy piping.
- Don't overfill the faworki or they may burst during frying.
- Use a slotted spoon or spider strainer to remove excess oil from the faworki.
- Serve the faworki warm for the best taste and texture.
Storage instructions:
Store the faworki in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the faworki in a 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
Arrange the faworki on a platter and dust with powdered sugar. Serve with a side of fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, or a drizzle of chocolate sauce.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a side of yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes workable.
- If the faworki burst during frying, try sealing the edges more tightly or using less filling.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent undercooked dough.
- Use caution when frying with hot oil to avoid burns.
- Store the faworki in an airtight container to prevent contamination.
Food history:
Faworki, also known as chrust or angel wings, are a traditional Polish pastry typically served during Carnival season. They are made from a simple dough that is fried and dusted with powdered sugar.
Flavor profiles:
The Nutella-Filled Faworki have a sweet and nutty flavor with a crispy texture.
Serving suggestions:
Serve the faworki as a dessert or snack. They are perfect for sharing with friends and family.
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Taste: Sweet, Buttery, Nutty, Chocolatey