Csörögefánk: Hungary’s Lacy Carnival Pastry of Joy

Prep Time 20 min

Cook Time 20-30 min

Calories 250-350 kcal/2-3 pieces

There’s a special kind of joy that fills Hungarian kitchens before Lent and throughout Carnival (Farsang): the crackle of frying oil, the scent of vanilla sugar, and the fluttery anticipation of the year’s most irresistible treat—csörögefánk. Light as a whisper, shaped like little bows or twisted ribbons, and dusted with a generous snowfall of powdered sugar, these pastries are more than a dessert; they’re celebration, nostalgia, and the taste of brief, sweet indulgence before Lent.

A Childhood Memory Spun with Sugar

Growing up, csörögefánk day was sacred. My grandmother would stand at the kitchen table, rolling the soft dough until it was nearly see-through, then slicing it with her fluted pastry wheel. We, the apprentices, were tasked with threading the ends together, shaping each piece into its signature “chatterbox” twist. The greatest thrill was watching the raw, floppy bows balloon and crackle in the hot oil, then disappear almost instantly beneath clouds of fragrant sugar.

It wasn’t just the eating that was festive—it was the whole production: friends and family squeezing around the workspace, trading stories and jokes, and the windows fogging with sweet, yeasty steam. Csörögefánk—sometimes called “angel wings” or “forgácsfánk”—is the taste of joy shared and fleeting good times before spring.

What Makes Csörögefánk Special?

Unlike doughnut-like szalagos fánk, csörögefánk is rolled thinner, fried crisper, and never filled. These pastries owe their feather-lightness to sour cream or cream in the dough, which gives a tender bite and delicate layering. Their knotted or twisted shapes help them puff and brown beautifully, making them as pretty as they are addictive.

Ingredients

• 300 g (2½ cups) all-purpose flour (plus extra for rolling)
• 4 egg yolks
• 2 generous tablespoons sour cream
• 1 tablespoon powdered sugar
• 1.5 tablespoons melted unsalted butter (or 2 if you like a richer dough)
• 1 teaspoon vanilla extract or vanilla sugar
• 1 tablespoon rum or a dash of brandy (optional, for aroma and crispness)
• zest of 1/2 lemon (optional)
• pinch of salt
• ½ teaspoon baking powder (optional, for extra lightness)
• Oil or lard for deep frying (about 500 ml)

For serving:

• Powdered sugar, for dusting
• Apricot jam or raspberry preserve, for dipping

Instructions

1. Make the Dough

• In a bowl, whisk together egg yolks, sour cream, melted butter, vanilla, lemon zest, rum (if using), and a pinch of salt.
• In another bowl, combine the flour (with baking powder if using) and powdered sugar.
• Gradually mix dry and wet ingredients together to form a soft, pliable dough.
• Turn out and knead for 3–4 minutes by hand or with a dough hook, just until smooth and elastic.
• Cover and let rest 30 minutes to relax the dough.

2. Shape the Pastries

• On a lightly floured surface, roll the dough as thin as possible—2 mm (1/16 inch) is ideal.
• Using a fluted pastry wheel or sharp knife, cut into rectangles about 10x4 cm (4x1.5 inches).
• Make a 4 cm (1.5 inch) slit down the center of each rectangle. Gently pull one end through the slit to create a bow or “twist.”
• Arrange shaped dough on a lightly floured tray.

3. Fry to Golden Perfection

• Heat oil or lard in a wide, deep pan to 175–180°C (350–355°F). To test, drop in a scrap—it should sizzle and brown in about 1 minute.
• Fry csörögefánk in batches, turning once, until golden and crisp—about 1 minute per side.
• Remove with a slotted spoon and drain on paper towels.

4. Dust and Serve

• While still warm, dust generously with powdered sugar.
• Pile on a plate alongside apricot or raspberry jam for dipping.

Tips & Variations

• Super thin dough is key for the signature crunch.
• Don’t overcrowd the fryer—pastries need room to puff and brown.
• Sour cream or a dash of brandy ensures flaky texture.
• Flavor variations: Add orange zest, a hint of cinnamon, or substitute part of the flour with cake flour for extra delicacy.

Why We Love It

Every bite of csörögefánk is a little celebration—shattering crispness, gentle vanilla and citrus notes, and just enough richness to feel indulgent but never heavy. They’re a symbol of fleeting festivity: you make them rarely, eat them quickly, and remember them always.

Whether you fry up a batch for Carnival, Sunday gatherings, or simply to brighten a cloudy day, csörögefánk brings the spirit of Hungarian joy and hospitality home.

Have you made csörögefánk, or do you have a special family twist? Share your stories and tricks in the comments below—and let these edible ribbons tie your heart to the best of Hungarian tradition!