Grandma’s Angel Wings (Faworki) are a classic Polish treat made from thin, delicate dough and fried until perfectly crisp. This traditional recipe creates light, flaky pastries that stay crunchy for a long time and taste just as wonderful as they look — simple, timeless and absolutely irresistible.

Instructions:

1. Cream the yolks
   Beat egg yolks with powdered sugar until pale and fluffy.

2. Make the dough
   Add flour, baking powder, spirit and sour cream.
   Knead thoroughly until the dough is smooth and elastic.

3. Roll and shape
   Divide dough into smaller portions.
   Roll each portion very thin.
   Cut into strips about 3 cm wide, then into 6 cm pieces.
   Cut a slit in the center of each piece, leaving about 1 cm uncut.
   Pull one end through the slit to form the classic shape.

4. Fry
   Heat oil well – the dough should sizzle immediately when added.
   Fry in batches, watching carefully.
   As soon as they turn lightly golden, flip them over.
   Remove with a slotted spoon and drain on paper towels.

5. Finish
   Dust generously with powdered sugar.
   Store in a cardboard box – they stay crisp for a long time.

✨ Result:
Ultra-thin, light, crispy angel wings that stay fresh and crunchy even days after frying – just like grandma used to make.