Sunday, April 30, 2017
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Chrust, Chrusciki, or Faworki

This is a delicious fried pastry strips for Fat Tuesday or Thursday, Easter, Christmas or any other special occasion or simply for winter appetizer.



Ingredients are pretty simple, cheap and easily available but the preparation is important in order to get delicious pastry

2 cups sifted flour
1 tbs. melted butter
2 heaping tbs. sugar
1 egg
1 tbs. vinegar
½ cup sour cream
1/2 cup confectioner sugar (later for sprinkling)


Combine flour with melted butter, egg, sugar, vinegar and sour cream. Form dough of a consistency of biscuit dough, smooth and easy to roll. If it is too sticky add more flour, if it is too soft cool it down in the refrigerator for a while (20 minutes).

Below is a photo of how to prepare good dough with lots of air inside (click inside the photos to see magnified picture)

Divide into approximately four parts, depending on the size of the dough. Roll each part thin (about 1 mm or less) on a floured board, keep the rest covered to prevent drying, see below a piece of rolled thin part of the dough, next to the part of dough not rolled yet.

faworki dough

Cut into strips with a knife about 1 inch wide and 3-5 inches long. Cut a short lengthwise slit through the center of each strip and pass one end of the strip through the slit. See below two pictures in two following stages of the chrust preparation:

Fry in a pot filled with hot lard or vegetable oil until golden brown.


During frying keep it on medium heat on the top of the oven – usually 5-10 pieces in one time depending on the size of the pan. On the picture below I used a bigger pan than usual  I use two forks for flipping the strips when one side is brown. After both sites are brown remove all strips and move them to a plate. Sprinkle the strips (they should be brownish) with confectioner sugar through the sift. Can be served warm or cold.

A couple of tips: make sure that the small kids are out of reach - boiling oil is much hotter than bolining water. Sprinkle with powdered sugar when it is still hot, then the sugar will stick to the pastry much better. The strips will harden when they cool down.

 Here is ready chrust (faworki)


SMACZNEGO (Bon Appetite)

polish cookingIf you are interested in Polish cuisine I recommend you a book written by Alina Zeranska, Janina Domanska (Illustrator), entitled The Art of Polish Cooking


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This is Brande from Uganda with a photo of Ela, my daughter.

Polish Pottery

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