Polish Chrusciki (Angel Wings)
My Polish mother, Zosia, taught me to make these delicate Christmas cookies. She called them chrustki but others call them chrusciki, faworki, or angel wings. They’re very delicate and crumble easily so don’t wear your fancy black sweater! - Jenny Jones
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Makes: 36 - 40
Ingredients:
- 3 egg yolks
- 2 Tablespoons sugar
- pinch of salt
- 2 Tablespoons sour cream (I use reduced fat)
- 1/2 teaspoon vanilla
- 1/2 teaspoon each lemon & orange zest
- 3/4 cup all purpose flour
- up to 2 Tablespoons additional flour
- 1 quart of oil for frying (safflower or canola)
- 1/2 cup powdered sugar
Instructions:
- In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.
- On low speed, stir in sour cream, vanilla, zests & flour.
- Stir in enough additional flour to form a mass (1-2 tablespoons)
- Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
- Divide dough in half, keeping extra covered with plastic.
- On a floured surface, roll each section paper-thin to at least 12” across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
- Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
- Drain on paper towels. Let cool an sprinkle with powdered sugar.
- To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.
Note: Chrusciki are best served right away but can be stored at room temperature for several days. I store mine on a large platter, separating the layers with waxed paper, and cover them all with aluminum foil, not plastic.
My mother-in-law made these every year at Christmas time. She was Hispanic and her husband was Italian. I don’t know where the recipe came from…but delicious! Thanks for sharing!
Thank you for this great recipe & stellar YouTube video. I was always intimidated by the recipes handed down by by Cocia & the church ladies. You video was spot on, one cannot fail following you. I can now add these to my Christmas cookie tray. We never used zest, it was a delightful addition for me. We did however, add either a shot of good whiskey or brandy.
I am so happy I found this recipe. My Mom was Polish and she made these every year. I still make Polish dishes, but lost a lot of them. We are having a Polish Thanksgiving, my Sister will be so excited to see these yummy yummy cookies. Thank you for this recipe.
I was so thrilled to find your YouTube channel. I’m polish/jewish and have been looking for authentic polish recipes. I’m so excited to make these very simple delicacies. I adore cooking and had the greatest teachers growing up, mom and gma. The polish side of my family (dad’s side were not very good cooks and many of them were pretty wealthy and had maids and cooks. My mom’s side were all southern cooks and made everything from scratch. Thank you for this great recipe.
I to along with 5sisters and 1 brother grew up making these except mom and grandmom had these metal designs with a metal handle we dipped in batter and then grease not bow ties if anyone is aware of this way let me know where to get them no longer have them bows sound more like work
I think you were looking for rosettes. You can get the decorative rosettes at Amazon for use in frying.
I to along with 5sisters and 1 brother grew up making these except mom and grandmom had these metal designs with a metal handle we dipped in batter and then grease not bow ties if anyone is aware of this way let me know where to get them no longer have them bows sound more like work but I love having receipe again will try this if I can’t find rods TY We all loved them
We are from Italian decent and tradition was mom and dad frying these on Christmas eve. Drizzled with honey and dusted with powdered sugar. We called them “Bowties or just bows. Thanks for sharing your recipe. I’m going to compare ingredients as I think your version is very close to Mom’s.
I make the Italian version of these crostili no sour cream required just made a ton of them yesterday mmm mmm good
They are wonderful. I loved watching you
The recipe was fun and simple to make, but I found it very time consuming. The yield of the recipe was only 15 decent sized pastries, which tasted good but not nearly as good as beignets which I am accustomed to. 3.5/5 stars.
My mom baked cookies every day from Thanksgiving until Christmas. The only time she purchased alcohol for her baking was to buy a small bottle of brandy which was the flavoring in her Chrusciki.
I am laughing until my sides ache when I read how to store these cookies!! We ate them as fast as they were prepared, saving only the most ‘perfect’ ones to give as gifts.
When I got married it was my husband who took over the job of making Chrusciki each year.
Thanks for a trip down memory lane.
Just watched this video. Loved you and your humor. When I stumbled across your videos on Youtube, I thought your face and voice quite familiar, but it wasn’t until last night watching your video on your lemon brownies, that I figured out you had been a tv talk show host in the 90’s. I love that you are yourself and I laughed when you picked up one quarter of that lemon brownie. I saw it coming but it was still funny. I look forward to trying you recipes. Curious as to what you are doing now. I couldn’t find you on facebook, but will restore my twitter account and follow along. Take care!
This was a wonderful video! Very easy to follow. I am not Polish, but my husband is and of course my children are half. I love to bake and I’m sure this would be a hit in my household. Thanks for a great lesson in your baking/cooking culture.
Loved your demo
Am printing it to make with my granddaughter / a trip down memory lane and hopefully a blueprint for her to follow
Jenny, thank you for such the very helpful (and cute) video for making Chrusciki! I remember my Babcia (Dad’s side) also making something… Pierogies, Chrusckiki, Kinidla, Paczki, etc. (sorry about my spelling). But sad to say I never made any of these things with her. My mom taught me how to make Golabki from my Grandmother (Mom’s side).
My Aunt had my Babcia’s Chrusciki recipe, so my cousin and I made a batch over this past weekend. We used your video as a help. We split our dough ball (which was a bit larger then yours) into 8 sections. After the 2nd and 3rd roll out and fry they started to come out really good :-). Thank you again for your video.
Also a question…
We made 2 balls of dough at the start, because we didn’t realize how far (and how much) one ball of dough would make. Now one ball is just sitting in my refrigerator. Can it be frozen or do you have any suggestions as to something else I could make from it?
I have never frozen the dough but I did a search and they say you can freeze doughnut dough so it’s probably worth a try.
Paczki, oh how I miss them. Those were my favorite that Grandma made. Happy to see someone mention them. Did your Grandmother put a tiny bit of orange peel in them? My Aunt did and they were good but Grandma’s were better.
My Polish mom’s recipe included a shot of liquor. I am going to make these as is to see how they taste. And thanks for your rib recipe – my husband loves it and I’m going to make the fast no-knead bread as soon as I get a metal lid for my dutch oven. Thanks, Jenny, so much for all your recipes and videos.
My Lithuanian grandmother taught me to make these. We call them Frick-a-dillers! And we make ours with a tablespoon of rum.:-)
My aunt also added some brandy to her batter. I’ve never made these. My Ciocia Gina died many years ago and she was the family baker who never used recipes. Wish I had learned to make these before she died. So happy to have Jenny’s recipe with video. 😊
She may have used rum. Not sure.
I make 3-4 double batches of these w/my sisters, daughter & now granddaughter for Christmas. Our recipe is a little different, we get about 150/
dbl. batch and use a pasta maker to roll the dough. This makes fairly even cookies and can be made thinner than when hand rolled. We can also get them all done in about 3 hours if the dough is made ahead.
Is it necessary to use Reduced fat Sour Cream since I have Regular on hand. I’m Croatian and my Mother in Law always made these. I don’t think she ever used the Zest… Hvala for the recipe…
My family is croation/slovanian. We call them hurstule. Mom made them at Christmas. Miss mom so much. I’ll have to make it my tradition.
My grandmother was Slovak and she made these for Easter. She called then Buzzie Mucies. I still make them ever year.
Oh My!!!! I made these cookies for my fiancées family polish dinner, and they loved them!!!
Great cook!! Great recipe. I can’t wait to try.!
How can I keep folded Chrischiki fresh while continue to fold?
Do I have to use reduced fat Sour Cream since I have the Regular on hand for the Angel Wings. .
Keep everything covered with a towel and make and fry in batches. Hope this helps!
After a coworker was describing this cookie he’s had since a child, I had to try and make it. He found your video online and said, “That’s it.” With your recipe and video, I was able to easily make these this past weekend. I took them into work and he said they were JUST like he remembered. I now have a new Christmas cookie for my family that I am going to visit over the holidays. Thanks much!
The video is GREAT!
HOw and where can I see the Video..?
All videos are below the recipes. Just scroll up.
We use a regular frying pan as well. You can control the heat better. Once they are a little golden brown, flip them and in a minute or so on to the pan with the paper towels to absorb the oil. We don’t use veg/canola/ peanut oil as someone previously mentioned you can taste it. My grandmother use an alternative and it is the difference. Nor do we bake them afterward. No need if cooked correctly.
So what do you cook them in?
Hi Jenny
I just made these today, I used a canola/ olive oil mix, but after my husband tried these, he said he tastes the oil.
I taste it as well, just wondering if I should have used canola on its own.
Or the one you used in the video.
They look good, I wanted to share them but now I don’t think I want to.
Any suggestions?
Thank you
If you follow the recipe without any changes, using either canola or safflower oil, they will turn out.
Thank you Jenny, I’m gonna make these again because I never give up…lol
Will keep you posted, maybe I will try grapeseed oil..
But I will try sawflower oil first.
Thanks again
Using olive oil to deep fry is usually not recommended, that’s the reason they probably had a funny taste. When it comes to deep frying stick to a neutral flavoured oil like safflower canola or vegetable 🙂
L
The absolute best and only way to fry these is with LARD, just like my Bushiaused to do. They fry up very flaky, just tatse great! I have been told my chrusckies melt in your mouth.
Good luck!!
Your so right pork lard is the best for frying the Polish Bow Ties.
You are sooooooo right. Lard is the way my mom taught me to use for these . No oily taste , crispy and great tasting !!!
For years I have used crisco {solid) for frying them . They come out nice and flaky. No oily taste.
Has any tried frying?
If so what temp. How long. And how did they turn out?
I am just getting ready to fry them I am so wzcitend. Your video made it seem so simple.
God bless you.
Lorraine
Jenny,
Can the oil be cooled and reused for another batch of chrusciki at a later date?
Yes, store in the refrigerator .
I have not made these for many years as I am now a celiac. I would like to venture into making these if I had a proper gluten free recipe. Your recipe is almost the same as mine but are called Angel’s Wings. Can you are anyone help me convert this recipe into a gluten free one. Thank you.
I use king Arthur measure for measure Gluten Free flour for my baking. It’s Certified GF. My wife has severe reaction to gluten (but isn’t celiac) and doesn’t react with the king Arthur brand. Their website says it is safe for people with celiac so it Should work for you too, but please double check. I’d hate to give advice that caused a reaction.
Hi Jenny, I love these cookies. I’m Italian & our recipe is almost the same except for the zezt, we use juice. We call them Bow Ties. Thanks for your recipes. There are so many that Italians make with little differences. Have a wonderful Thanksgiving & Christmas.
Chris
Hi Chris, I’m Italian from my father’s side, and Polish from my mother’s. It’s funny you say what you did, because I’ve felt the same thing/way my whole life! There’s lots of things both did culturally that was the same. Thank you for reminding me. 🙂
Jenny how can I get your cookbook?
It’s probably out of print but almost all the recipes from the book are here on this website and are improved and simplified the way I make them today.
I love seeing and looking at all the recipes. It sure brought back some old memories of baking for Christmas Eve and Christmas dinners. I love your spirit as well…you can make anyone fall in love with anything you’re cooking or baking. So glad I found this site…and thank for all the “new” old fashioned cooking ideas~
Great Video ! I’m going to try to make them for my Polish step-father. Thank you .
Hi Jenny!! I thought your voice sounded familiar! I used to watch you in the late 80s early 90s when you had a nationwide TV Show!! Nice to see you back and here on YouTube! Regarding your orange and lemon zesting. Did you know the colder the lemon or orange the easier it is to zest them? It’s true, I just tried zesting a lemon that I accidentally left too long in the freezer and it was a breeze to zest it! Course I had to wait to roll it around when it got warmer to get some juice out but so what! Love all things Polish!! Potica! Thanks for this wonderful recipe, I will have to come back..
One of my favorite treats as a kid. My grandmother always added whiskey to the dough
My grandmother would add Vodka
My mother also made them with whiskey. Since she was Czech we called them Listy. I made a big batch when my brother passed away to take to the funeral home snack room.
My mother and also my Babci Kmiech also used whiskey ….as the flavoring
I use Brandy in my recipe. Been making Chrusciki for every Easter over the last 30 years, same recipe and somewhat similar to this one. Started making them with my dad and since then carried on the tradition with my kids and grandkids. They are a family favorite!
I love your Chrusciki! I made it for a baby shower and Christmas it was a hits. Thanks for the recipe.
Thanks for the recipe! The Italians make these too but they call them Frappe.
Can you freeze angel wings?
sure can .
can you freeze them for a week then powder sugar when serving
can you freeze crusciki
yes
How do I freeze them once they are fried and finished. A coworker said I should freeze them in layers in zip lock bags..is this the correct way to freeze them?
yes you can freeze them…however…I would leave off the icing sugar until you thaw and are ready to serve
I have never tried freezing them because they are extremely fragile and I think they would probably crumble when pressed in a freezer bag. If anyone has actually frozen them, please share details on exactly how. Thank you.
Hi there!
I have a question about the dough. Can you make it ahead of time and refrigerate it?
Thanks
Nancy
My recipe actually recommends refrigerating for 1 to 2 hours for easier handling.
My babcia used to make these all the time, so nostaligic! I want to make for my boys but no sour cream in fridge, do you think greek yogurt would work?
I use my KitchenAid mixer to mix the dough (I double the recipe). Then I use the pasta attachment to get the dough super thin. It’s super easy to do it that way. My husband is Polish and I make these for our family during Easter. Thanks for this delicious recipe!
Like Kristen’s request (Feb. 10, 2018) I too would also like to know if these can be fried in an air fryer? (I have used your recipe 4-5 times now and thoroughly enjoy the video. Informative AND very funny.)
I like that pan you used. Does it have to be a deep pot?
Can you use an air fryer instead of a deep fryer?
I use an electric frying pan. Keeps the temperature prefect.
I’m so glad I found this recipe, the one my mother gave me was from My fathers church, but it made about a 1000. It was the recipe the ladies used for festivals!
What type of frying pan do you use?
Berndes.
Always wanted to make these. My grandmother and my mother both made them. But since they required frying we were not allowed in the kitchen when they were doing it. They were easy to make. The dough did not break or tear. I was always so afraid to tie them in the knots but it was very easy. Thank you for your instructional video it gave me reason to believe that I could do it too.
What would you suggest I use instead of eggs? I’m a vegan.
Than forget about it !! Really, just use a couple a egg yokes and get over it !!!!!!
*then
*yolks
You’re not only rude, you’re illiterate. Just because you don’t have ethics around food doesn’t mean you should disrespect people who do. I hope you don’t have any loved ones with allergies – your “get over it” attitude could kill them. What an ugly soul you must have. And I surely don’t have any respect for you, Jenny, for leaving a hateful comment like this up.
What would you suggest as a substitute for the egg yolks?
…and you are a literate humorless hateful person.
You are an amazing funny sweet cook! Love your recipes.. Easy n tasty! Thanks n you are colorful💕✨🎄🙋🏻🙋🏻💃💃💕💫
Love this video, and I love your enthusiasm about these cookies. My grandmother and mother always made these at Christmas time. Rule #4 never inhale while eating them or the powered sure goes right up your nose!
Ty for recipes n tips never k ew not airtight moj tatus said zosia mea s wisdom in greek n he named me right ty zosia
I can’t wait to make these. My Babci used to make these when I was little. I haven’t had them for over 30 years. I can’t wait for my family to try them. My two grown sons have heard about them but never had them. Thanks again!!!
My Mother (who learned to make these from Babcia) used to make these when I was little. I have not have these in over 40 years but I loved them.
Thanks for the memories and maybe I will try to make them!
My fiance’s family is Polish and loves these, especially for the holidays. Unfortunately, we aren’t able to find them where we live anymore. A bit of a “dying” art, I suppose? I am going to surprise them by making them to enjoy before our wedding on NYE! One question though — if you want to add some whiskey, how much would you add to this recipe? Would there be other alterations to the ingredients? Thanks so much for helping me keep an important family tradition alive!
LOVE UR SITE EZ N RECIPES KEEP GIVIngUS POlishH RE IPES TY
My mother’s name is Zosia. 🙂
Dear Jenny..thank you so much for the recipe for chrusty..just finished making them and they were perfect. My husband loves them. I have made them before but yours are definitely the best. now will try your other recipes. Once again thank you Ela
What is the best way to store. I powdered them and they get soft. Maybe should not be sugared until ready to serve.
Make sure they are cool before you add the powdered sugar. I also just added a note to the recipe about storing and re-crisping.
Can these angel wings be baked instead of fried.? My mother was German and she used to make these,I loved them, thanks Jenny!
No, they must be fried.
My grandmom would use leftover piecrust dough in shape of chruschicki and they were baked, sprinkled with cinnamon sugar
Thank you so much… I remember making these with my Grandma growing up and I lost her recipe after she passed. Can’t wait to make these with my daughter ❤️
I still make these. It brings me back to my childhood. Everyone absolutely loves them. The more powdered sugar the better.❤