Babcia’s Polish Chrust Recipe (Faworki)

Growing up with Polish grandparents, there was never a shortage of good food on our kitchen tables.  I have fond memories of going to my Babcia and Dziadka’s house and watching my Grandmother work her magic in the kitchen.  She was always preparing something delicious for us to eat; especially around the Christmas holiday season.  Speaking of which, this recipe defines Christmas to me.  I’m talking about fresh pastry dough rolled so thin that you can almost see through it, deep fried to a crispy golden brown and heavily dusted in powdered sugar.  I am talking about the sweet Polish delicacy, Chrust.

Deep fried Polish heaven on a plate
Deep fried Polish heaven on a plate: Chrust

Chrust (also known as Faworki, depending on the region in Poland) has been a Christmas tradition in the Pileski family for decades.  I remember watching my Babcia work tirelessly to make sure her dough was as thin as possible.  That’s the key here.  The thinner the dough, the lighter and crispier the Chrust becomes.  Every Polish family has their own way of making Chrust.  But today is your lucky day.  I will be sharing with you the best Chrust recipe of them all; my Babcias.  I hope you find the time to make this wonderful recipe with your family over the holiday season.  Although my Babcia is no longer with us, her spirit lives through this Chrust recipe.  From my family to yours, enjoy and na zdrowie!

The Chrust recipe that has been passed down through generations.
The Chrust recipe that has been passed down through generations.

Babcia’s Polish Chrust


4 Eggs

4 Cups of Flour

1 Teaspoon of Baking Powder

1 Tablespoon of Butter

3 Tablespoons of White Sugar

½ jigger (shot glass) of White Wine – Rye works too

½ jigger (shot glass) of White Vinegar

4 packages of Crisco Shortening


  1. Combine 4 eggs, sugar, and vinegar/wine and beat together.
  2. In a large bowl, combine one cup flour, one teaspoon of baking powder and sift.
  3. Cut in one table spoon of butter into the dry ingredients.
  4. Gradually add one more cup of flour – add a total of 3 cups remaining flour while kneading and rolling the dough.
  5. Roll thinly and slice into strips – Slit the strips in the center and pull one end through to form the classic shape.
  6. Heat the Crisco shortening in your deep fryer to 350 degrees Fahrenheit minimum.
  7. Fry the dough strips until golden brown then drain on newspaper.
  8. Sprinkle on a generous amount of icing sugar and enjoy!

*Chrust keeps extremely well.  Store in wax paper and place inside of a box or Tupperware container.  It should last up to one month. 

Churst2 angels wings


10 thoughts on “Babcia’s Polish Chrust Recipe (Faworki)

  1. I grew up watching my grandmother making Chrust every Christmas when I was growing up back in Poland. I’ve missed it so much since I moved to UK and my gran sadly passed away few years ago. I never got a chance to ask her for proper receipe and felt like that’s lost forever….until I saw your post and all the memories started flooding in. I’m so excited I found the receipe so close to my heart. Cant wait to try it out and compare to my grans…it looks the same so hoping the flavour is as good. Will keep you posted and thanx again.


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