RECIPES
BasiaI hope your Christmas was peaceful and full of family time. Mine was so family-filled and so busy that I didn't even have a chance to suggest anything for New Year's Eve.
But I do have something that's perfect not only for that one-of-a-kind night, but also for any carnival party. Faworki roses, just like faworki themselves (crispy fried pastry ribbons, also known as chrusty or angel wings), are probably a snack everyone knows. At my house we made them for almost every New Year's Eve at home. Unfortunately, my family has kind of forgotten about them, so I decided to bring the recipe back and invite you to help me "resurrect" it.
I'd like to start my New Year of blogging with this recipe and to wish you and your families a happy, delicious New Year full of smiles and warm thoughts, and may all your resolutions and dreams come true!!
faworki roses
Instructions:
Combine all the dough ingredients (from the flour through the spirit) and knead into a firm, fairly elastic dough. If you're making faworki, skip the baking powder. The dough shouldn't stick to your hands. Set it aside for about 15 minutes. After that time, divide the dough into 2 portions. Roll one out into a very thin sheet, dusting lightly with flour (wrap the other portion in plastic wrap). Cut out roses or faworki. Do the same with the second portion of dough.
Roses:
From the rolled-out dough, cut 3 circles of different sizes (3 circles make 1 rose). I use 2 drinking glasses of different sizes and a small wine glass. I press the center of each circle lightly with my finger and cut each one in 4 places with a knife, all the way to the center. I brush the center of the largest circle lightly with egg white and place a smaller circle (also cut) on top, so that the cuts don't line up. I brush the center again and add the smallest cut circle, again making sure the cuts don't line up. Finally, I press the rose firmly in the center with my finger so that all the circles stick together well.
roses before frying
Faworki:
Cut the rolled-out dough lengthwise into strips about 4×2 cm. Cut a slit lengthwise in the middle of each strip (about 1 cm). Pull one end of the strip through the slit and stretch it slightly. Don't pull too hard, so the opening doesn't get too big.
faworki
Frying:
Heat the fat in a deep frying pan or a heavy-bottomed pot. Fry the roses with the smallest circle facing down. After a moment, flip them over.
frying the roses
Fry the faworki on both sides as well, being careful that they only turn golden and don't burn.
When they're golden, lift them out onto tissue paper or a paper towel to drain. Serve dusted with powdered sugar.
Notes:
You can make both faworki and roses from this recipe. For faworki, however, you need to leave out the baking powder.
