Do you like faworki? Try these Greek ones and you won’t make any others again

Xerotigano, although it sounds exotic, is an inseparable element of family celebrations in Greece. The characteristic spirals are made of very thinly rolled dough enriched with a bit of alcohol, e.g. rakia, or fruit juice, which gives it a deeper flavor and unique consistency. Deep frying ensures crunchiness, and subsequent immersion in honey-sugar syrup adds intense sweetness, distinguishing the dessert from the varieties known in Poland.

The variety of recipes makes faworki easy to make they adapt to different tastes and occasions. In many regions of Greece, rose water or citrus juice is added to the dough, which enriches it with subtle flavors that have been valued for generations in the Mediterranean confectionery tradition. For those who prefer simpler forms, a popular alternative is cutting the dough into rectangular pieces, which significantly shortens the preparation time. Regardless of the variant, the key element of the dessert remains the intensely sweet syrup that gives Xerotigano its unique, authentic Greek character.

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Carnival is a time of fun, rich flavors and culinary experimentsand Xerotigano fits this atmosphere perfectly. Their unique sweetness and crunchy structure make them a perfect complement to a party menu, adding a Mediterranean character to it. Thanks to simple ingredients and the ability to adapt the recipe to your own preferences, preparing these faworki is a great opportunity to cooking together with family or friends.

Cake ingredients:

• 500 g wheat flour (e.g. cake flour)
• 4 tablespoons of olive oil
• 25 ml glass of rakia or cognac
• 200 ml of water
• Salt (a pinch is enough)

Syrup ingredients:

• 200 g of sugar
• 125 g of honey
• 5 g cinnamon (small teaspoon)
• 250 ml of water
• 10 ml lemon juice
• 20 g of roasted sesame seeds or walnuts

How to do it:

1. Gather the dry ingredients for the dough (flour, salt) in a bowl and mix with olive oil and alcohol.
2. Gradually add water, without stopping kneading, until the mass stops sticking to the walls of the vessel and obtains a springy consistency.
3. Wrap the formed ball in a cloth and leave for about 30 minutes to let the dough rest.
4. In a separate pot, boil water with sugar, honey and cinnamon, then reduce the heat and simmer for about a quarter of an hour; just before the end, add lemon juice, keeping the syrup warm.
5. Heat oil for deep frying in a larger pot.
6. Roll out the dough thinly and cut it into long strips (3-4 cm wide, about 35-40 cm long).
7. Gently roll the strips into a spiral shape, holding them in place with the handle of a spoon or a toothpick to prevent them from unraveling while dipping into the fat.
8. Fry on both sides until the cookies are golden brown; remove them onto a paper towel to drain excess oil.
9. Pour hot syrup over the finished faworki and sprinkle with sesame seeds or crushed nuts.