European Pastry Twists
6,7 / 10
Sieve the flour and mix in the egg yolks, cream, baking powder, salt and herring to form a smooth, firm dough.
Roll out thinly on a floured work surface and cut into strips (approx. 3 x 12 cm). Cut a slit in the middle of each strip and twist each side.
Fry the faworki in hot fat (approx. 170°C) for 2-3 min until golden brown. Pat dry with kitchen paper and serve sprinkled with salt and ground black pepper.