Polish Chrusciki Angel Wings

Polish Chrusciki – Angel Wings

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

Polish Chrusciki (Angel Wings)


  • 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


  1. 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.
  2. On low speed, stir in sour cream, vanilla, zests & flour.
  3. Stir in enough additional flour to form a mass (1-2 tablespoons)
  4. Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
  5. Divide dough in half, keeping extra covered with plastic.
  6. 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.
  7. 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.
  8. Drain on paper towels. Let cool an sprinkle with powdered sugar.
  9. 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.

Polish Chrusciki – Angel Wings

466 Comments on "Polish Chrusciki – Angel Wings"

  1. Susan

    Made them today. It’s Really Easy just a bit messy. The Best part is eating them! My mom used to make these! Memories 💕
    You Must watch them because you can burn them Very Quickly if in the oil too long! I learned that! Like Jenny said, you Can eat them all lol
    But it would be wrong 😆! Lol

  2. Debbie

    I just made them but used whiskey instead of lemon zest, as my grandmother used whiskey. They came out great! Thanks❤️

  3. John Tafelski

    I found your recipe by searching Google for the correct spelling of “Chrusciki”! They look great, just like my Mom used to make them. I’ve bought some at times at Polish festivals and food stands, but they were not usually shaped like these. So now with your recipe, I might even give making these a try! Thanks for sharing!

  4. Barbara Lynn

    Wow these look great! Sooo many memories. But my aunt always used Crisco. Is that possible? Also can you substitute heavy cream for sour cream?
    I don’t think she used the zest. What other flavor could you use?

  5. Any

    Any idea why they did not turn out crispy this time? We refrigerated dough, browned them well.

  6. Gloria Noday

    I am Slovak and we called them Cegnigy made very similar.

  7. Kris

    Made some yesterday turned out I struggled little bit with the dough being sticky but when added more flour couldn’t roll it paper thin.
    Suggest adding a spoonful off olive oil..did a job perfectly fine.

  8. Linda Straczynski

    Can’t wait to make these for my Polish husband as he has no relatives left. I myself am Greek and love to bake and cook. I couldn’t help but note that these cookies are a lot like our Diples recipe handed down from my Greek grandmother. I love them as they are delicate and dough is rolled over a wooden spoon and fried in deep oil. We top them with crushed walnuts and drizzle honey. Yummm.

  9. Sharon M

    I am so happy you shared these with us. They are a favorite of mine and I was nervous to make them. You show exactly what I need to do. I have friends coming from Slovakia and I am going to make a batch for when they are here. Thank you!

  10. Gail

    I’m so excited to try this recipe!! Growing up my neighbor Mom made these (many years ago) and I forgot about them until I was in a store bakery department and they were selling them!! But they did not look as good as I remember, then I seen your recipe and that’s how I remembered them looking!! Can’t wait to make these!!

    • Barbarita

      These are the best cookies.
      I’m Hungarian and my grandma
      Made these all the time when I
      Was growing up. They are light,.delicate and scrumptious.
      She also made Hungarian
      Pancakes that are similar to
      crepes. And poppyseed rolls.
      No bakery comes even close
      to making these right Yummy!

  11. D

    Mine came out brown – was my oil too hot?

    • Jenny Can Cook

      It sounds like it, yes. It can be tricky to maintain the right temperature. (or maybe you fried them too long?)

  12. Debbie L. from Boston, MA

    This recipe for Chruscikis was passed down from my Polish grandmother whose name was Emily Podeiko Mullin. She made them for many years at Christmas time; well into her 80’s and she lived to be 97 years old. I learned how to make them about 30 years ago and have been making them every year for Christmas. I am very lucky because my husband rolls the dough and cuts the cookies. And, then we fry them together in lard and sprinkle with powdered sugar while they are still hot!

    • Jenny Can Cook

      Debbie, Your email came in to “YourPhotos” but your photo was not attached. Please resend when you can. Merry Christmas🎄.

  13. nancy

    These are awesome!!!!!! 1st time i had them was Feb 23, 1971 (my parents 25th annivesary ) my aunt’s mom made a big tray of them and brought them to my parents house – I ate the whole tray!!!!! I can still remember how sooooo very good they were- my mom made them several times and the 2 of us refused to share them with anyone!!!!


    I almost had to wipe the tears away as memories came rushing back. I am going to make them and with your recipe. It will be my first time but not my last.
    My Mom made lots of Polish food and they were all sooooooooooo good. I can’t thank you enough. For a few minutes I was kid again and she was in the kitchen cooking up a storm. Thank You, God Bless You and I wish you and yours the Merriest and Happiest New Year ever.
    BTW, 6PM, EST, on New Years Eve we wish everyone Happy New Year. It’s 6PM EST but midnight in Poland. It just feels good.

  15. Layton Goines

    These were a great easy recipe!!!!!!!!!!!!!!

  16. John

    Love these cookies! Just like my mom used to make. Just wondering, can these be baked for a healthier cookie? I’m assuming if they can, they would be dryer than the original recipe.

  17. Ellen

    One of my happiest childhood memories was going to my Polish grandmother’s house and making these in her warm and cozy kitchen. We would make so many that it took all afternoon. Thank you so much for the recipe. It has been many years since I made them, but they are definitely on my Christmas baking list for this year.

  18. Elliot

    My late aunt used to make these each and every Christmas for her annual Christmas parties. I used to binge eat these like no tomorrow whenever she would make them. Thanks so much for posting this recipe!

  19. Molly

    My granddaughter claimed the entire dish of the crusciki. Is there a substitute for the flour
    since I am grain/gluten free🤞

  20. Theresa

    My mother made these for us. My brother made them for a memorial lunch we had for her birthday what treat!

  21. Cheryl

    My mom and I would make these every Christmas also. They would take us an entire afternoon. I was in charge of the frying and sugaring. Cookie sheets full of them everywhere in the kitchen. Mom would use a small amount of brandy or vodka also. You didn’t taste it in the cookie. We always stored them in large Charlie Chip cans (those potato chips were so good and a truck would deliver them to our house). You couldn.t sneak one because you would have the powder sugar all down your clothes! They were a lot of work but so good!

    • Mike

      Cheryl – were you at my house?? My mother, who is not Polish but lived with a Polish family for a bit while growing up, also added some flavored brandy. And also stored them in the large Charles Chips tins! By New Year’s the tin had been brought in and out of the pantry so many times for visitors that all that was left was an inch of crumbled up bits and powdered sugar. I remember just diving in with a tablespoon! Great memory!

    • Brenda

      I made these cookies last year and everyone loved them. I am planning on making them again for Christmas eve but since I have so many things to make I was wondering if the dough could be made ahead of time and refrigerated until ready to fry?

      Thank you

  22. Julie

    My Bobsi called these kroost. Or maybe it became that name to us as the recipe and stories got passed down. They are so good! They melt in your mouth!

    • Cindy D

      You are the first post I noticed that calls hese cookies “Krust” . My Polski grandmother made them but only made them for Easter and she told me why about 40 years ago, but I don’t recall what she said. She said the church ladies would get together and make a lot for Easter Sunday at the church.
      I suspect the small villages of Poland had local accents and slang.

      • Sandra K

        Hello Everyone,
        We would call My Great Grandmother who 100 % Polish- ( she was the Apple of My Eye) Bubka. She come over on a Boat from Poland all by herself when she was just a teenager. I love and do Miss her Dearly. I do remember like it was yesterday when she brought brown paper bags-filled to the Top of Krishtookie. That is what we called it. I am not sure of the spelling. I am just sad that I never learned how to make them. Her cookies were Very Light and airy dough, some had air bubbles. Oh My Gosh she did make them often. As soon as she brought them to Our house -they were eatin.
        Thank you for the Great Memories

    • Etta

      My Polish father used to make these for us but we also called them Kroost – probably spelt wrong
      I am just having a go at making them for the first time as a New Years Eve contribution for when I get together with my 3 daughters and their families – 14 of us in all, presently. I just hope I’ve made enough!

  23. MaryAnn

    How many cookies does this recipe make

    • Denise

      Top of recipe says it makes 36-40

      • Sandy king

        Never enough, we usuall triple the recipe to start.

      • Mike m

        My grandma and mom made them also. Had a different recipe though. I have inherited the recipe and over the last few years, each batch made between 250-300. Takes about 5 hours start to finish.

  24. Debby

    I Love these cookies! Haven’t had them in years. My grandmother, who was Polish use to make them and taught my southern Mom how to make them. Sadly I’m not a baker, but would love to have some.

  25. Claudia

    I haven’t tried this recipe yet but I definitely will. My family is Hungarian and my grandmother made these cookies all year long. I haven’t had them for 40 years. I guess I could have looked the recipe up online but I forgot about them. Your recipe popped up on youtube after I looked up the Hungarian cream cheese cookie recipe which I have but I wanted to know the actual name of because we always just called then Nana’s cookies. Seems all the eastern European recipes are very similar. The names are similar and I can’t pronounce any of them. We called them angle wings but my grandmother called them “chutega” or maybe I couldn’t pronounce it correctly. In any case thank you so much for your recipe. your video is so clear and easy to follow and I love the colors of your kitchen! More later after I make them. Thanks!

  26. Linda

    I made these today and they were so easy after watching your video. I surprised my Polish Hubby with them when he came home. He loved them.

  27. Reggie

    I’ve been making chrusciki for 49 years now. Occasionally I try a different recipe. I’m sorry but this one just didn’t turn out. Too doughy. Had to add a ton of flour at the end. Very difficult dough to work with. Will not use this recipe again.

    • Debbie

      Reggie could you please share the recipe that you use for Polish Chrusciki – Angel Wings. Thank You!

      • Mary Outten

        What is your recipe please? I want to make them for the first time ever, my Mom made them but I unfortunately don’t have her recipe.

    • Lesia

      This is the best recipe ever!!! I’d give it another try!! It doesn’t spring back or anything!!

    • Donna

      Do you have a recipe that is easier to make and willing to share. My mom passed almost 40 years ago and I haven’t had good homemade ones since. Thank you!

    • Paula Kaminski

      I would like to see your recipe also!
      My polish husband and i made them for the first time tonight and they are ok but practice makes perfect and we are gonna try a different recipe, we didn’t use this one the one we used had 6 eggs total and we want to try one that uses less eggs and it also used whipping cream, we wonder if the sour cream is better to use…..🤷

  28. Corra

    WoW, I am actually Lithuanian and this is a traditional cookie!!

    • Hannah Barbara

      I had some today! Very Happy Memories of my Nagymama who made them quite frequently!!!

  29. Nomi

    Is it possible to use only one half and to work with the other half the following day with a different group of guests? Thanks

  30. Anna Marie Di Matties

    This recipe was excellent! They were delicious I was very happy how they came out. The doe was very easy to roll out. Thank you so much! Have a very merry Christmas!

    • Tom

      So, my wife is dead set against anything deep fried though I remember vividly my Polish Mom doing exactly that. Any chance of using an Air Fryer?

  31. Anna Marie Di Matties

    This recipe was excellent! They were delicious I was very happy how they came out. The doe was very easy to roll out. Thank you so much!

  32. Nancy

    OMG. I haven’t seen these in over 30 years. Im so excited. My Mom always had these at Christmas. I have to try and make them, brings back memories of being a child again.
    Thank you Jenny
    Love you.

  33. Greg Pries

    My maternal grandmother born in Slovakia made these. She called them Fonki. I remember as a child going to visit her just about every weekend and enjoying everything she cooked or baked. She was an excellent cook who did not measure as most do and made it look easy. I treasure those memories!

    • Nancy

      The Best old cooks never measured. I learned from my Polish family and they were the best at what ever they cooked. No measure. 💟

  34. Wanda

    I am so happy to find this recipe. My mum always made them at Christmas – I remember she cooked them in vodka??? Am I dreaming? Anyway, during one batch, something happened and the kitchen curtains caught fire!!!

    No injuries or damage but we laughed and laughed and laughed! She’s gone now o I’m going to try this recipe! Thanks so much for offering the recipe.

    • Marla

      Me grandma’s name was Wanda. I’ve been searching for this too. She married Stanley Stanichloski(sp?) changed to Stanski. He was one of 10 good Polish kids who survived the depression with these simple, but DELICIOUS recipes. Can’t wait to try.

    • Paweł

      We always added just a little Spirytus it dries out the dough and makes them lighter and fluffier

    • Iwona

      No she did not cook it in vodka more likely in lard lots of it in pan can catch in fire But you do remember something 😅 it is Spirytus or vodka maybe 1 tbs added to the dough so frying chrusciki will not absorb to much fat and oil or lard will not bubble so muchMy mom practice putting slice of raw potatoes in oil to keep it notto foam so much Smacznego

    • Heather

      My grandma uses a tbsp brandy in her dough, maybe the vodka was somehow used in the recipe like this. Or maybe she was just drinking it lol

  35. Lisa

    What kind of rum, spiced or plain?

  36. Glen Novinski

    Reading these recipes takes me back to the polish weddings in the early 70’s. The food table were works of art. My mom,baba and my aunt’s dishes were amazing.Thanks for posting these recipes as baba’s hand written recipes are long gone

  37. Janet

    After you make the dough, how long can you keep it before rolling out?
    I need to make 5 batches and can’t do them all in one day.

  38. Nan Kelly

    Oh Jenny you are a wonder. I love all your videos they are so helpful for me. I hope you are still making them. You are the best. I’m Polish descent from both sides of my family and these recipes are perfect.

    Thanks a million…Nan

  39. CarolD

    My granddaughter and I made this recipe as well as your perogie recipe today. Both recipes were so good and were enjoyed by all. The videos were so helpful as well. Thank you for spending the day with us Jenny!

  40. Linda

    Rolled mine super thin, but they still didn’t get crisp.Just a sweet and delish tender fried cookie. SOOOOO good

    • Heather

      Add a tbsp brandy to the dough might make it crispier. And I use a pasta rolling machine to get it paper thin.

  41. Celeste

    I made these today. I think I made them too thin. If that’s possible because they fell apart when I picked them up after frying. Love the recipe. My grandmother used to make these , pierogi, stuff cabbage the whole kitchen would be cleared out and extra tables would be brought in. She made them for the church. Me and my brother would hide under the table sneaking a few. I swear to God it was like they were floating above the board. Mine had no bubbles. And were flat. Ugh tasted good .

  42. Ed

    Made these for the second time and enjoyed them.
    However, this time they are a bit oily after sitting. They are thin, light and taste just like my Babcias but have an oily taste.
    Using Canola oil.
    What am I doing wrong??

    • SuranKo

      I don’t use the zest, although I don’t think that’s the problem. Add half a shot of cognac brandy or rum to your recipe. The alcohol helps them absorb less oil. Make sure oil is nice and hot. Transfer to a wire rack lined with a paper towel after cooking, for this step, each batch coming from the oil should be in a single layer. Transfer again to a plate with a fresh paper towel, then sprinkle with powdered sugar; for this final step, they can be stacked.

      • Kelly

        My Busha used Brandy also. I didn’t know the reason though, thanks!
        They can be frozen without putting on the powdered sugar. After thawing, add the powdered sugar.

    • Richard

      Problem might be that you are using Canola oil. My Tatuś always used Crisco shortening as it doesn’t leave any aftertaste or an oily feel/taste. Good luck.

      • Christine

        Strongly agree with using Crisco. Vintage recipe, vintage oil.

      • Paula

        Thank you, always used Crisco Oil, Mon did with Brandy, no zest delicious

    • Stefanie

      My gram always taught me to always use crisco so that is what I use and I taste no oil ever I’ve been making them for years !!

    • Diane

      Try a shot of whiskey. Then they won’t be oily.

      • Margaret Rose Robert

        My Granny used whiskey also…Going to try making them one of these days!

    • Shari

      It seems as though you’re not heating the oil to the right temperature and/or not letting it come back to the right temperature between batches. You may also be overcrowding the fryer. Any of those things will cause overly oily deep fried foods.

  43. Michael

    Made my first batch with my cousins yesterday using our grandmother’s recipe! I’d now like to make a dairy-free batch for my wife who has a milk allergy. Can someone please recommend a substitute for the sour cream?

    • Chris & Ed

      Hi, David! Here’s my husbands great-grandmas recipe…we call them “Gwandi”…(Italian)…but it’s the VERY same thing as the cruzstiki…
      We made half the original quantity…not knowing IF we’d have luck!

      3 eggs
      1/2 tsp salt
      1/8 cup water (plus a bit more if nec)
      1 1/4 tsp flavoring (we used vanilla) can add zest of 1/2 lemon/orange if desired)
      1 1/2 tsp baking powder
      3 cups flour ( more or less)
      Beat eggs, salt, water, flavoring( we used vanilla) & baking powder until well blended & light. (Jenny whipped to thickness). Add flour, mix well & knead as shown in video. Roll out VERY THIN…ETC…
      We found Jenny’s video very helpful. My MIL used always made these…an all day affair the more quantity you do. She said her Grandma made them “by the wine barrel full”…she had 11 kids! We’re delighted with our first try…I’ve wanted to do it for many yrs, but the memory of “all day”…held me back till I thought…how about 1/2?! Hope this helps as no dairy involved. I have nut allergies so I understand your thoughtful search for no-dairy. What a 💙🎁for your wife! Enjoy your baking! Merry 🎄& happy, healthy new year!

      • Izzy

        Do you mean just egg yolks or the whole egg?

        • Resa

          I was told egg whites make the angel wings hard and absorb oil a deep fried noodle

    • Mary

      Eliminate sour cream all the time iuse 12 yolks 3 to 4 tbs sugar pinch of salt a tablespoon or more of whiskey same amount water tsp baking powder flour till.itthicken pour into a well of flour then Ned itin its noteasy roll extra thin when slicing cut diagonal instead of across they are prettier that way have been making them this way for 50 years

    • SuranKo

      More egg yolk. My dad always made his dough with just flour, salt, egg yolk, and rum.

  44. Patti

    I remember all my Aunts and girl cousins gathering at our house on A Saturday to make Chrusciki for all the weddings. Ours was the house with the biggest kitchen. They would start a month before and store them in the huge tins that potato chips came in with brown butcher paper. My daughters and I have made them every Christmas. My Mother is 105 and has lost her sight so she can’t help this year. We will miss her special touch! Sugar went on at the wedding.
    Thanks for the memory!

  45. Marion Palen

    Aunt Camella Licata’s special Chruscziki. Sour cream is the rising agent & the secret.
    2-1/2 C flour; 1/2 C sour cream; 6 yolks;
    1T vanilla; 2 T sugar; 1 t salt; 1 t grated lemon rind. Beat yolks till thick & fluffy, add grated lemon rind.Add sugar gradually, beatingmixture constantly until light & fluffy. Sift flour& salt, combinewith sour cream. Add Allto egg mix Knead dough till it no longer sticks to yr fingers. Then roll out til extremely thin. Cut in strips of “desired length” . To make loop or bow cut 1 ln. slit in ctr of strip & thread the other end through. (You’ll need to practice this ) Fry in deep fat till light brown. Let cool onbrown paper or parchment. Dust with powdered sugar. The frying requires some practice so that the bows or loops are delicate & fragile.

  46. Nancy

    My husband is of Polish descent and his Mom always made these. I was hesitant to do all the rolling and they I saw a hint to use a pasta roller to get the dough super thin. Worked like a charm and saved my old wrists more wear and tear,

  47. joanellen

    just like my brother in laws moms

  48. David

    Aloha, Thanks so much for your recipe for Chrusciki! My Polish grandmother made great ones like your recipe. My mother did not make them so I googled a lot of recipes and ended up combining the best of each to yours. They turned out light, airy, and indescribably delicious!
    I used 12 egg yolks, 3/4 cup heavy sweet cream, 1/4 cup sour cream, 6 table spoons confectioners sugar for batter, 1 TS vanilla, 1/2 TS tangerine zest, 1/2 TS lemon zest, 1 TS salt, 2 TBLS coconut rum (helps keep dough from absorbing oil) “any alcohol would work”, more than 4 cups all purpose flour (because of all the extra liquid ingredients) and 96 ozs. Canola oil for frying because I use a large size pressure cooker pot. I also put a slice of raw potato in the oil with each batch of 25 to help stop burning of chruscikis. Because of this customized ingredient list I ended up with 120 chruscikis!
    disclaimer… because this was the 1st time I did this it took me over 5 hours to complete! (I’m SLOW) David

    • David

      As an addendum to my recent reply I did also use powder sugar as a topping to cooled chruscikis and I did not pressure cook them I just used the pot from the pressure cooker because of it’s large size so I could fry 6 at a time. Aloha, David

  49. Susan

    Thanks Jenny for this recipe, I made this with my daughter and they turned out delicious. I found your video very informative and fun to watch while making the Chrusciki. Definitely better than store bought and easier to make than I thought. Thanks

  50. Susan

    Jenny I want to make these for a Polish Dinner Party but I don’t have a hand mixer just a kitchen aid mixer. Can the first part of the recipe be beaten by hand then add it to the big blender and finish the recipe?

    • Joanna

      Actually, the recipes which demand hand mixer are ending much worse after using this aid stuff. I have a wealthy friend who doesn’t use hand mixer only these modern fancy kitchen robots etc. I tried to make in her kitchen a few Polish recipes, e.g. apple fritters, the result was never as good as with hand mixer or just hand beating. But if you will beat eggs with hand the result will be great – it’s like our ancestors (there recipes creators) made them originally 🙂

    • Mike

      I have a Kitchenaid and such, but I made them just with the hand beater and used a marble rolling pin (so yo have heavy weight when rolling out the dough). All turned out great (I made them smalll, so they all lol like small bow ties). The one suggestion I seen, of using the pasta roller on a KitchenAid, is actually a pretty good idea, which I will try next time. But just for making the dough, by the time you get out the Kitchenaid, you’d already have the dough beaten and kneaded, so just use the hand mixer to make the dough.

  51. Jacquie

    So happy to find your recipe! My Polish ex mother-in-law used to bake these and my children and I loved to eat these delicious treats. She did not leave us her recipe. Looking forward to baking this recipe with my grown children. Thank you.

  52. Eugene

    I’m from Elrose, SK., Canada. I think you might be interested un that because it shows how widely spread your cooking techniques travel.
    This recipe is called Forgacs Frank in Hungarian and when comparing the two recipes, I like yours because of its size and absolute simplicity. Thank you for the video presentation. It really helps to explain the “do” part of the cooking procedure. I will be looking at more of your presentations in the future. Now for the making of this recipe. I am anxious to get started.

    Thank you for teaching everyone how to make these.

  53. Izabela


    Would you know if it’s possible to use buttermilk instead of sour cream for this recipe?


      I do not use milk or sour cream – no milk product, and no sugar or orange peel. I add an ounce of brandy, it does not burn in Crisco. It takes only 2 -3 minutes on each side, depending if you roll it thin or thicker. Cannot go wrong, it’s easy, fun and delicious. You are right, we also call it KRUSTAI.

      • jane

        My Babcia was an incredible cook and allowed me to help her with these delicious!!! cookies….she never used milk or cream, and never OIL…just Crisco.
        The Italian wandi always seemed heaver to me…..but I grew up with the Kruschiki, so they will always be the BEST to me.

    • SuranKo



    This is wonderful. I thought it was Lithuanian. My Mother used to make it for any occasion. The nice thing, you can improvise the recipe
    I add brandy, it helps not to burn the cookies, and good tasting. Do not need a ruler, just turn them inside out. In Lithuanian, we called AUSIUKES. – (LIKE RABIT EARS). I make these cookies every Christmas, and it does last a long time. I even mail them out to my nephews in Canada, they love it. I believe, this one recipe is truly considered Polish and Lithuanian. PS: do use Crisco, it will cook nicer and will taste better. ENJOY, THANKS FOR SHARING.

    • Dicius

      I think my Lithuanian family side called them Krustai (sp?). Do you have a recipe for yours? I’ve misplaced ours. I think it was very simple (no sour cream, for example). Linksmu Kaledu!

    • Jayne

      This might be a dumb question but what do you use the crisco in place of? I haven’t ever made these and want to give them a shot. I read through a zillion comments and saw crisco mentioned a few times but the only thing I can think that it’s what you fry it with? Is that right? Does crisco liquefy?

      • Sue

        Crisco is used instead of oil. Yes, when heated it liquefies. Hope this helps.

  55. Kathy

    I don’t powder sugar mine until I’m ready to sever them. If you store them in a plastic bag not close tightly in a cool place, they will last a for a couple weeks. Just a thought!

    • Ruth

      How do you keep them around that long? Mine are eaten almost immediately!

    • Joanne

      I used to make these with my in-laws every year. They have both passed. We would make them in the shape of a rosette and roll very thin on pasta machine. We drizzled honey over them after they cooked and then sprinkled colored dots (confetti)… they were delicious. I’m going to try this recipe because I can’t find theirs. I hope they come the same. 💕

  56. Paulinka

    Hi Jenny, hope U had a great Christmas. Can U freeze Chrusciki? I’m Slovak but never tried & could not find an answer on the internet.
    Thank you & take care.

    • Anne

      Do not put powdered sugar on the chrusciki.

      Put chrusciki in a plastic container.

      Layer them and use parchment paper between layers.

      Put the lid on and put in the freezer.

      Take some out of the freezer and let them come to room temperature.

      Put powdered sugar on and eat.

  57. Gail

    Thank you for the recipe and video! I can remember my Babcie making these for Christmas! This recipe is very close to what she made from what I remember. You brought me back to my childhood!

  58. Stella

    Would you consider making them for me❓How much would you charge❓I’m Vintaged and decrepited.
    Can’t stand up.
    My nieces mother in law came from Poland. She use to make these and glumpkis for me.
    Unfortunately she has left us and gone to heaven 🌈.
    This time of year is very difficult for me. So many people I loved are gone now.
    ♥️🎄 MERRY CHRISTMAS‼️💚 & 🛐 JESUS is the reason for the season❤️ ❣️❤️

    • Melanie Gajewska


      Where about are you located? If you were in New England I might be able to help.


  59. Desiree

    This is very close to my Polish mom’s recipe! She added 2 tablespoons of vodka or rum according to her recipe. My kids make them and love them! My mother called them “little bow ties “ but Angel wings work also! Thanks so much!!

    • Jackie Grinker

      My Polish friend said that they are lighter with vodka. Do you use it instead of the milk or cream?

      • Zosia

        Adding alcohol prevents the oil to be absorbed into the Chrusciki.

      • Izzy

        Instead of vanilla use vodka or brandy.

  60. Cathlyn

    Jenny- What fun to find you on Youtube making cooking videos. I used to enjoy your talk show so much. Thank you for sharing your Chrisciki recipe. I made my husband’s grandmother’s years ago but lost the recipe. I will surely try yours. Thanks again.

  61. Johanna G Mele

    You are the best. The way you describe every detail is great. My mother was Polish and i a making them inmemory of her.

    Wonderful instructions. I am going to make these iin memory of my mother who was Polish.

  62. Erin C

    Has anyone tried making these with Crisco?

    • Jennifer

      I ALWAYS use crisco for these. Been making them 50 years.

    • pete

      My mother always used crisco. I’ve used both oil and crisco. Never noticed a difference

    • Mommaj1031

      You have to use butter otherwise they will disintegrate

    • Kathy

      I tried it once and they came out grease. I have always used lard to fry them in, that’s what my grandmother used.

    • Paula

      liquid crisco

  63. J

    Tried a different recipe first and it was a disaster! Yours worked perfectly. All our friends loved them, and they reminded me of my Polish great grandmother. Thank you. Have a wonderful holiday!

  64. Janice Tomczak

    Thank you for your smiles and generosity sharing recipes. Wish your cookbook was still available. Wesolych Swiat. Jan

  65. Chava

    Hi Jenny, I’ve been watching you for years. I love you spirit and lovely attitude when cooking. To me you are a better version of Martha (you know who). Anyway, my Jewish mom made these when I was little but didn’t leave any recipes behind when she lest us. I’m so happy to see this video. Iplan to make them tonight. Thank you so much for reviving this for me. At home we called these ‘nothings’, Thanks again and gin kuya. Love you,

  66. Kate

    My grandmother was always very PRIVATE with her recipes. She is passed now but i plan to try this recipe. I am wondering if you have any insight on a grape Cookie recipe (Polish Lithuanian) that I have been looking for for years! It has a half a green grape on top and I remember it from childhood but can find it nowhere! All searches are not right and keep directing me to raisins haha.

    • Paula

      could you be looking for grape molasses cookie?
      if so just type in grape molasses cookie, if not hope you find what you’re looking for

      Merry Christmas

  67. Mary Ferrarelli

    Thank you for this great recipe, I just made them for my first time it was very easy and turned out beautifully.

  68. Kathy Hooker

    I followed your recipe to a T. I used a ruler to measure and cut your exact measurements. I ended up with NINETEEN (19) cookies. I knew something was wrong when I looked at the tiny little bit of dough this recipe makes. So not sure what I did wrong or what YOU did wrong. What a waste of time.

    • Pamela

      How rude! You can’t follow a recipe so it’s someone else’s fault? I’ve been making this recipe for years and it never fails. Take responsibility for your own failure. UGH!

      • Teo's Mum-Mum

        Pamela, Thank you for standing up for the chef and the recipe. It is not ok to not only bash the recipe but to suggest the baker had it wrong. Unforgiveable. Should have realized she was a bit wound up when she said she used a ruler, lol.

    • Jennifer

      I am thinking you did not roll them thin enough. They really do need to be paper thin.

    • Stacy Chowaniec

      Unbelievably rude. And there’s absolutely no chance YOU screwed up? Unreal.

    • Shay T

      Honestly, you probably just needed to roll them thinner. When you think they’re thin enough, keep going. You want these as thin as humanly possible. I’ve made these with my grandma my whole life, and the rolling part is no joke! My arms are always shot after a baking session of these beauties. But they’re worth it!! Give them one more try. Good luck! 😊

    • Anna

      Lol you saw Jenny in the video make 20 from only 1/2 the dough. I counted. Either you made them too large or you didn’t roll out the dough as thin as it needs to be, my guess. It doesn’t seem to me that she made any mistakes in the recipe that she’s been making since she was a little girl. Either way, I’m sure they tasted delicious. Double your ingredients to get the 40 or 38 in your case lol

    • Madeline

      You have to roll dough really thin

    • Margie

      YOU must have did something wrong. You probably rolled them out too thick. Try rolling out thinner. Maybe don’t be so harsh next time.

    • Lynda Lucas

      Maybe you rolled them too thick!

    • Daria

      I made these exactly to the recipe and they turned out amazing. Gave some to my mom who’s been making them for 70+ years and she said they were the best she’s ever tasted…

  69. Leah Wilson

    1st timer…..turned out GREAT!!!!

  70. Jeanette

    I just printed 50 pages I just wanted the recipe. I print recipes all the time and not get 50 pages.

    • Jenny Can Cook

      If you use the “Print” button at the top you will get just the recipe.

  71. Bevin

    I always look forward to Christmas because me and my mom would make it together. My recipes little bit different than yours I have a 8oz of sour cream and 5 egg yolks and some brandy, and I also find it better if you refrigerate the the dough at least for an hour preferably overnight but it’s all the same and it’s a wonderful wonderful thing that I wish there was more people out there posting about it.

  72. Kevin

    My mom made “Chrusciki” evey year. However, as I treid to find a similar recipe the closest is “potato cruellers”. My mom made her Chrusciki with potatoes, made small dough pieces, cut a slit in the middle and folded one end through the slit. And deep fried and served with powder sugar. Did she just combine two recipes – potato cruellers as the ingredients and slit, turn one end trhough slit and deep frying from Chrusciki into a tasty donut she just called Chrusciki? Has any one else done these – potato cruellers – in this fashion??

    • Norma M

      Our neighbor in Chicago made them with potato and they were thicker like donuts. My aunt made the thin crispy ones .Love them both.

  73. Sis

    Jenny you are the BEST!!!

  74. Denise


    My Mom use to make these cookies. I came a crossed your sight as I was searching for a recipe. The cookies came out perfect. I have now since cooked many of your recipes.
    I have shared your sight with my friends and family.
    Thank so much
    Happy Thanksgiving

  75. Cora

    My nana made these with a small bottle of beer about one cup,an egg and enough flour to make a reliable dough. about 2 and ahalfcups.roll thin and cut in strips with a slit.pull one end of the dough through,gently lower into adeepfryer,drain in a colander,shake in a paper bag with powder sugar.if there were any leftovers store them in a gift box covered with foil

  76. Barbara

    I have been using my great grandmothers recipe that came from Poland (I was told by my Grandmother who gave me the recipe). Its similar but it calls for rum not vanilla.

    • Claudja

      Can you please send me your recipe? My grandmother also used rum. But unfortunately we lost her hand written recipe.

      • L

        Yes my mother also used rum. Could you
        Also send me the recipe?

    • Allison

      I know that the Nielsen Massey brand of vanilla is made with bourbon…might be the best of both worlds?

  77. Cathy

    I use my mom’s recipe for these. It is nothing like this recipe and I always get people who really like them. I learned how to make when I was a kid.

  78. Katalin

    Recipe is almost exactly the same as we Hungarians make but we call them forgacsfank (twisted donuts in English).
    Thanks for the recipe.

    • Evelyn Grunstein

      My Hungarian mom used to call these Nothings. They were wonderful. As a child I was amazed at how she twisted them into knots. Miss her.

  79. Jo

    My Swiss great-grandmother and my grandmother made these by the bushel basketful at Christmas and for weddings.

    • Linda

      My grandmother, who was from Liechtenstein, made a similar pastry but called them “Kuchli.”

  80. Phyllis

    My mom made these for us. She was 100 percent polish. When she made a pie for us, she made extra dough, so while the pie was baking, she rolled out the dough and cut it in strips with a slit in them. Then she put them on a cookie sheet and baked them and took them out before they got brown. Then sprinkled them with powdered sugar. Best treat ever. This was all during our childhood. She called bow ties.


    My mom made them at Christmas, she said you have to beat the dough for an hour, you don’t do that? My kids love them. Will have to try your recipe. Thanks.

  82. Ania

    Do you Have good recipe for kremówka. My favorite polish dessert.

  83. Laura

    My Lithuanian aunts used to make these. Everybody loves them. I use the pasta attachment on my KitchenAid stand mixer to get them super thin. It makes the process super easy!

  84. Mary

    My grandmother used to give these to my father when we would visit when I was a child. She died almost 50 years ago. One of my favorite memories of my Slovak Grand mumma.

  85. Christine Binkowski Galbraith

    Looks like my mother’s chruschiki. We had a chicken store so we brought home lots of egg yolks, and my mother used them liberally. She also put sour cream in everything! I used to fry them – in chicken fat that my mother rendered into oil (very bad for your cholesterol)! I’m glad I found your video. It’s very helpful to watch how you make chruschiki rather than read about it. My mother fried them in a frying pan instead of a pot, but that was the only difference. Thanks also for suggesting the appropriate storage container.

    • Mary

      Hi. Cooking these in a frying pan sounds interesting. I don’t have a deep fryer so I’m looking for alternative methods for making these. How did she do the frying pan? Just a bit of oil in the bottom and flip or were they submerged? Thanks in advance.

      • SuranKo

        You need a deep frying pan and you need plenty of oil, not just a little dab on the bottom.

        • Bernadette

          I have always used an Electric Farberware frying pan. Helps you keep temp. even. and fried them in Lard, but the secret is rolling them very thin. I would start making my dough ( i also used Whiskey) when my little kids went to sleep. A few times my husband would help turning them over and removing them while I rolled them out. It would take a good 5 hours. Much longer when I need to do it myself. I have since found a second used frying pan just like the first to use this year. Jenny, I also love watching you. It feel like I’ve just finished FACE TIMING an old friend. From a 81 yr. old who remembers the love I felt when my Polish born Mommom made these (and raisin bread) for us. God Bless you and keep up the great recipes, Merry Christmas to all

    • Cindy Binkowski

      Hi Christine!
      My mother, too, made them with sour cream and fried them in a pan. There is a baked version but not as tasty. Gee, wonder if we are related.

  86. Betty Thompson

    I’m Ukrainian my Baba and mother made these at Christmas and Easter oh so yummy they are both gone but I am going to try to make them

  87. Heather

    Hi Jenny! Thank you so much for this recipe. My husband is Polish. We lost my father in law this past summer who always made these. I wanted to suprise my husband and mother in law by making them for Christmas and they came out great.

    Lots of smiling faces over here!

  88. Becky c

    Yummy angel wings

    • Charles

      I remember my moms mother My grandma made these cookies, home made noodles for soup, every thing was done on a coal stove I still scratch my head how did she cook chickens bake and keep the heat at the perfect temperature R.I.P. . they were wonder kind people lived with what they had never looked for hand outs had a lot of pride came here for a better live ???

      • Barbara

        Loved your comment, my grandparents came from Poland and like your family came to America to have a better life. Worked very hard to raise their families and had great pride in being Americans. I remember my Dad listened to baseball games on the radio and when they played the National Anthem we all had to stand. Love and miss him

  89. Maria

    Has anyone tried to make these in an air fryer?

    • Marxiq

      There is a recipe but they are baked not fried

    • Christine

      I’m about to try this recipe with a deep fryer! I’m excited! New oil and all! I’ll let you know…?

      • Christine

        More time consuming in a deep fryer but the results are AMAZING!!

    • Margy

      I’m going to try air frying them this weekend. Did you ever try the air fryer?

      • Karen

        I would love to know if an air fryer works! I’ll be watching to see if you post an update.

      • Christy

        Did the air fryer work well?

  90. Carole

    Thank you for this recipe… I love watching you cook.

  91. Jessica

    You are sublime, Jenny! I remember watching you on my Polish great grandmother’s tv. She made these delicious cookies for Christmas and I plan to surprise my family this Christmas Eve with these. Thank you for making it so simple. You truly are doing a great device to Polish Americans who want so much to keep heritage remembered ❤️

  92. Becky Winters

    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!

  93. Annette

    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.

    • Jenna Rawski

      Both!!! ? I’m visioning an ole’ fashioned ?

    • Arlene

      Jenny, I can’t thank you enough for sharing the video and recipe for making the chrusciki. While they didn’t taste exactly like my Grandmother’s, I was able to contact a family member to also get her recipe. The difference was no grated citrus peel, just a teaspoon of vinegar and 1/2 T of whiskey. They have brought back so many memories for me and I jiust wanted to share my appreciation to you for helping me learn how to make these and the difference in the two recipes. You made it so easy to do.

  94. Lola Rogers

    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.

  95. Christina S

    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.

    • Jacqueline Ross

      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

      • Bp

        I think you were looking for rosettes. You can get the decorative rosettes at Amazon for use in frying.

      • Susan

        My mother use to make them. They were called “nothings”. At least that is what she called them

        • Marnie

          YES! I’ve looked for this for years. My grandmother called them “nothings” as well! She also called them “Strata” (Spelling may be off.). I always thought this was Slavic recipe as she was Slavic. Thanks so much for this recipe! I am THRILLED to try this! It’s been over 20 plus years since I had it.

        • Carol

          Marilyn, my mother called them nothings as well. I thought she made up the name. I remember platefuls of “nothings” at all our Ukrainian weddings.

      • Mandy the Polish Mermaid

        I believe that you are referring to Pizelles… Not quite sure of the spelling. The tool was metal..shaped like a potato masher but had a design in the flat metal end..It was dipped lightly in the batter and then you just held it lightly in the frying oil a few seconds as it would release and then float in the oil to lightly brown.. Dip out..drain..and sprinkle powder sugar over them

        • Marisia

          I believe you’re talking about Rosettes. Thin batter and dip into hot oil. Pizzelles are made on a grill simular to a waffle maker. Batter is slightly thicker than Rosette batter.

    • Jacqueline Ross

      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

      • Terry W

        You are thinking of Rosettes. You use a rosette iron to make them. Fortunately, they are widely available online.

  96. Pattie

    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.

    • A amakis

      I make the Italian version of these crostili no sour cream required just made a ton of them yesterday mmm mmm good

  97. Judy Xuereb

    They are wonderful. I loved watching you

  98. JokulKooks

    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.

  99. mary greene

    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.

  100. Marcia

    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!

  101. V Z-ski

    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.

  102. cj

    Loved your demo
    Am printing it to make with my granddaughter / a trip down memory lane and hopefully a blueprint for her to follow

  103. Linda W

    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?

    • Jenny Can Cook

      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.

    • Missy E.

      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.

  104. Gerrie C

    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.

    • Jane H

      My Lithuanian grandmother taught me to make these. We call them Frick-a-dillers! And we make ours with a tablespoon of rum.:-)

    • Chaplain Terry

      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. ?

  105. Bunny

    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.

  106. Lil S.

    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…

    • Linda

      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.

      • James

        My grandmother was Slovak and she made these for Easter. She called then Buzzie Mucies. I still make them ever year.

  107. Lupe R

    Oh My!!!! I made these cookies for my fiancées family polish dinner, and they loved them!!!

  108. Susan Burkins

    Great cook!! Great recipe. I can’t wait to try.!

  109. Nancy

    How can I keep folded Chrischiki fresh while continue to fold?

    • Lil S.

      Do I have to use reduced fat Sour Cream since I have the Regular on hand for the Angel Wings. .

    • BSquared

      Keep everything covered with a towel and make and fry in batches. Hope this helps!

  110. sinemetu

    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!

  111. GiGiGmom

    The video is GREAT!

  112. Angelo R

    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.

    • Kathy

      So what do you cook them in?

    • Susan

      Hello. What oil should I use? I taste the oil using liquid vegetable, canola, and peanut.
      I dislike them since I taste the oil. Can’t find my Busia’s recipe? Please help.

      • JR

        Always, always use Crisco in the tub. We used Wesson oil and they turned out horrible, too heavy. My Polish grandmother and my mother always used Crisco in the tub, not the liquid. When my Wesson oil ones didn’t turn out my brother reminded me that my mom used Crisco. Perfect. Sorry Jenny.

  113. L

    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

    • Jenny Can Cook

      If you follow the recipe without any changes, using either canola or safflower oil, they will turn out.

      • L

        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

        • Dana

          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 🙂

    • Vincent B


      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!!

      • Theresa Dittrich

        Your so right pork lard is the best for frying the Polish Bow Ties.

      • Karen

        You are sooooooo right. Lard is the way my mom taught me to use for these . No oily taste , crispy and great tasting !!!

      • Laurie

        For years I have used crisco {solid) for frying them . They come out nice and flaky. No oily taste.

      • L

        Can you send me your recipe as my mom’s melted in your mouth also and she
        has passed. She had all of her recipes in her head.
        Thank you.

      • L

        Can you send me your recipe as my mom’s melted in your mouth also and she
        has passed. She had all of her recipes in her head.
        Thank you.

  114. Lorraine

    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.

  115. Marilyn

    Can the oil be cooled and reused for another batch of chrusciki at a later date?

  116. Dianne Fellows

    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.

    • Ethan S

      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.

  117. Chris

    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.

    • Catherine

      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. 🙂

  118. Carolyn Ramakers

    Jenny how can I get your cookbook?

    • Jenny Can Cook

      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.

      • ~Christine

        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~

  119. Wanda Jean

    Great Video ! I’m going to try to make them for my Polish step-father. Thank you .

  120. Julie

    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..

  121. NancyB

    One of my favorite treats as a kid. My grandmother always added whiskey to the dough


      My grandmother would add Vodka

    • Julie Bartl

      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.

    • Donna (Kmiec) Loper

      My mother and also my Babci Kmiech also used whiskey ….as the flavoring

    • Sherry

      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!

  122. Leokadia

    I love your Chrusciki! I made it for a baby shower and Christmas it was a hits. Thanks for the recipe.

  123. Verbena

    Thanks for the recipe! The Italians make these too but they call them Frappe.

  124. Mary Pelgus

    Can you freeze angel wings?

    • Darlene

      sure can .

    • betty

      can you freeze them for a week then powder sugar when serving

      • betty

        can you freeze crusciki

        • JOAN WEHN


          • Kathy

            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?

    • Christine H

      yes you can freeze them…however…I would leave off the icing sugar until you thaw and are ready to serve

    • Jenny Can Cook

      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.

  125. nancy

    Hi there!
    I have a question about the dough. Can you make it ahead of time and refrigerate it?

    • Roberta M

      My recipe actually recommends refrigerating for 1 to 2 hours for easier handling.

  126. Lenka

    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?

  127. Paula

    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!

  128. Jan

    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.)

  129. Evelyn

    I like that pan you used. Does it have to be a deep pot?

  130. Kristen

    Can you use an air fryer instead of a deep fryer?

  131. Kathy

    I use an electric frying pan. Keeps the temperature prefect.

  132. Susan

    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!

  133. Annie

    What type of frying pan do you use?

  134. kathy

    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.

  135. Linda

    What would you suggest I use instead of eggs? I’m a vegan.

    • Johnny

      Than forget about it !! Really, just use a couple a egg yokes and get over it !!!!!!

      • cere


        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.

        • Marge

          What would you suggest as a substitute for the egg yolks?

        • Elena

          …and you are a literate humorless hateful person.

  136. Diana Deller

    You are an amazing funny sweet cook! Love your recipes.. Easy n tasty! Thanks n you are colorful?✨?????????

  137. Eve

    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!

  138. Zosia

    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

  139. Vikki

    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!!!

  140. John

    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!

  141. Molly B.

    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!

  142. Zosia


  143. Ela Kojder

    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

    • Joan

      What is the best way to store. I powdered them and they get soft. Maybe should not be sugared until ready to serve.

      • Jenny

        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.

  144. Marion

    Can these angel wings be baked instead of fried.? My mother was German and she used to make these,I loved them, thanks Jenny!

    • Jenny

      No, they must be fried.

      • goatmom

        My grandmom would use leftover piecrust dough in shape of chruschicki and they were baked, sprinkled with cinnamon sugar

  145. Joanne

    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 ❤️

  146. Leokadia

    I still make these. It brings me back to my childhood. Everyone absolutely loves them. The more powdered sugar the better.❤

  147. Monica M.

    My Grandma and Mom made these every Christmas. Love, love, love them. And watch out for the flying powder sugar when you bite them!!

  148. Ewa

    Thanks for reminding about chrusty/ faworki ! Growing in Poland, faworki were my first food that I remmeber I fell in love at age of 3-4 (not kielbasa, pierogi or bigos) lol. My mama often cooked simplified, hearthy version of these for breakfast. I ate tons of them and never became fat !

    • Vicki

      What is the simplified breakfast recipe? That sounds like it would be delicious. I am making these cookies today for the first time. I remember my great aunt making them and she was the only one that ever made them perfect. I am hoping to do her proud and make them for my family now.

  149. Speechgirl

    Thank you so much for this wonderful recipe. I haven’t made these since I was a little girl with my Babci. I can’t wait to make them next weekend and carry on the tradition. We always used to store the cookies in a Charlie chip container between sheets of waxed paper.


      O my I forgot all about the Charlie Chip containers. Wish I still had one.

      • Anne

        Use the container that 4 – 5 flavors of popcorn are sold in during the holidays.

    • speechgirl

      Oh my goodness, my family also always used the Charlie Chip container for storing these!!!!! We would layer them between paper towns with the powdered sugar. They are so delicious. Thank you for sharing this recipe. I will be baking them this weekend.

  150. Shirl

    My Mom made these about 3 times a year! We are of Hungarian origin. We call them csoroge. They were so melt in your mouth tasty. These were a favorite of my older sister. I will make some for sure. Thank you for the good lesson!

  151. David

    The end brought me to tears, reliving precious memories of Grammy making these, and so succulent to enjoy. They were so wonderful. Truly Angel Wings. Thanks for sharing.

  152. Zusha

    Thank you for the most wonderful instructional video! I have not made these in 50 years and they turned out perfect! I can see how you can say don’t eat them all in one sitting!! I remember making these in grade school with dark shadows and Barnabas Collins on the TV in the background! God bless you!

  153. Carlene

    My grandmother use to make cookies that were similar to these except she use to heat honey and dip them in the honey and sprinkle them with crushed walnuts and cinnamon. I always wanted to learn how to make them now I know. Thank you

    • CINDY

      Our neighbor used to make these every year at Christmas when I was little. She was Italian. She would dip them in honey and then sprinkle with the powdered sugar. I’ve looked for the recipe everywhere and just happened to come across this one by accident. Thanks for the idea about the cinnamon and nuts. I’ll bet that is good too!

  154. Nancy Madden

    Thank you Jenny, I made these for Christmas, and I just made a double batch for Easter. I have also made your perogies recipe and the directions were wonderful and they came out great. I make them often. Thanks you and God Bless You!

  155. Amstephens

    My grandfather was of Czech and polish decent I remember my grandma making these and poppyseed and nut rolls for the holidays I remember we used to go and make them with her sometimes makes me miss her it always smelled good when I went over there

  156. Lisa Becka

    How do I get a copy of your cookbook?

  157. Candice R

    So excited to make these. My Polish grandmother was the greatest cook and baker and I loved her dearly. She made these on special events and they were sooooo good! I’m making them for Easter.

  158. Suzie

    I follow my Busia recipe and she always added a jigger of Brandy! Loved the taste! Omitted sour cream!!

    • Grace

      I just made them today! Babci was watching down from above – smiling I hope that her granddaughter in law who is Italian did this right! Her recipe calls for 2 tablespoons of Whiskey & sour cream.

  159. Pamela Wood

    I worked as a patient transporter in the 80s in a hospital. I used to take a sweet elderly Polish lady, Walerya, to radiation every morning. We bonded and after she went home my mom and I used to visit, bring a treat and every time she would give us homemade chrusciki. The best I’ve ever had. She eventually passed away and I think of her and those wonderful cookies quite often. I’ll have to try making them. 🙂

  160. Shauna

    Love your style. You make it fun to watch and try. Overall, the story you shared was a great reminder of when I made cooking fun time with my mom. She would have loved to make these with me. Thanks for the memory.

  161. Emmy

    My sisters and I made in for years. It’s was tradition. Last time, I made them was Christmas 2014 for my sister. She had cancer, she wanted them real bad. She died Jan 18, 2015. I will never forget the smile and joy on het face. She said thanks and nobody gets any. Lolol.

  162. Bruce E

    I’m of Scandinavian descent, and we would have “fatiggman” every year at Christmas. The difference between your Polish recipe and our Norwegian recipe was basically the flavouring used. We always used the whole cardamom seed and crushed the seed. That was the only flavouring. We always deep fried in lard. We bought the lard in large metal tins with removable lids, and these metal tins were what we stored the fatiggman in, after cleaning and washing them out of course. We never did use powdered sugar, but others did.

  163. MA

    Can the batter be made ahead of time and placed in the freezer? If so, how long can I keep the prepared chrusciki dough in the freezer?

  164. Buddy

    Hi Jenny. Just finished making these fantastic cookies and they came out excellent! I followed your video like you said and they came out perfect. My partner’s mother used to make these for us for Christmas and Easter time and they were always so delicious. She has since passed away, so been buying them from a Polish bakery near where we live. Now with your great recipe, I can make them myself. The orange and lemon zest really kicked it up a notch. I will be trying your recipe for cabbage rolls very soon! Thanks again, and have a great New Year.

  165. Diana

    You have to fry these in lard. Not oil or crisco. Lard only.

    • lorraine schwartz

      Dianna why does it have to be lard. My daughter just made them using canola and they turned out great. I am Polish and I know the pie crusts were always made with lard, did not think it was necessary to use that today. II have never even looked for lard. Is it by the shortening or is it refrigerated.

      • DPJ

        I bake professionally, and lard is NOT required. A quality vegetable shortening, canola, or safflower work perfectly.

      • Pringie

        Lard is refrigerated. That’s where you should find it.

      • Jane T.

        Lard can be found at Walmart by the Crisco and baking items.

      • Kal

        Lard can be found on the shelf in your supermarkets by the Crisco and sometimes in the meat department. I still use it for pie crusts.

    • Buddy

      I used canola oil and they came out excellent! I’m sure lard works just as well, either way there are great cookie!

    • QL7

      Yes! It MUST be larder the authentic Polish experience!

  166. Eileen Wassman

    Loved making these with my grandma. We would use brown paper bags instead of paper towels to absorb the oil. And spread them all along the tables.

  167. Karen

    So glad I found this recipe, as we get older our families get smaller. ( just a fact of life)
    My Grandma made these every Christmas, after she passed years ago we never had them again. (so missed these great cookies) I am trying for the 1st time to make them and bring back a family tradition. I am doing the tradition a little different. I am making 1 batch of cookies from each family heritage. I think this will make every one feel honored of who they are and where they originated from. I must get in the kitchen I have 8 kinds of cookies to make.
    Thanks for this recipe and wish me luck. They probably won’t come out as good as grandma’s.

    • kimm

      my nana passed away this year, she made these every Christmas, I have her recipe, I made it last year and came close. I will try it again myself tomorrow to make to honor her tradition. Merry Christmas to you.

      • kimm

        I did try to attempt to make my Nanas Twists last year while she was still alive they came out ok. I will tell you…I was the Fried Twist Thief, big time. My nana made these every single Christmas….and I ate 90% of the filled plate. Nana would tell me “Kimm, Leave some for the guests they are hard to make”, You are eating them faster then I am making them” Then I be like “ok, I am sorry, but I like them.” Moving on, I would than pass the plate and of course, snatch one & of course, get caught, (powdered sugar on my nose and fingers, and shirt). But heck they were good & still are, I still can taste those lil twists. Grrr yummy…She made them perfect. Before she passed away this year at age 96, I attempted to make them. They came out, “ok”. Surely not like hers and doubtful ever will be. But they came out, ok. I am going to try to make these again this year, in honor, of her. This was Tradition with her like clockwork in our home and I am going to try to make these again, so my grandson can experience them, my son already has and he was as bad as I snatching them off the plate too lol… Thanks Nana for the wonderful years & the memories. And to those that share in my tradition, Merry Christmas to all of you. Kimm Marie, Actress/artist/Granddaughter

  168. Beth Salmon

    I made your cookies today. The recipe was easy and the video was helpful. The last time I made those cookies, I was 11 years old. I am 63 your years old. When I ate one of the cookies it took me back as a little girl. My husband loves the cookies. Thank you.

  169. Adelaide

    I made these today. How should I store them? Tins, plates with Saran, etc.

    • Jenny

      Chrusciki should be stored in an air tight container (or a tin) but do not use saran wrap. If you don’t have a big enough container, you can store them in a large pan tightly covered with foil.

    • Diana

      Just cover with a towel. Hope you fried them in lard. That’s the key element. Sto Lat

  170. Marla

    I am going to make these this week.
    The “old ” recipes call for VO – whiskey , did you ever make them with whiskey ?

    • Diana

      I use a shot or two of white rum. And be sure to fry them in lard.

      • Cheryl Gorsky

        My recipe also includes alcohol….I can’t remember if it was vodka or rum.
        My first test run was successful. Chrusciki is a MUST for family celebrations and holidays!

      • Manuela

        What is it with you and Lard? They come out great fried in Oil too

      • Kerry

        My polish friends grandmother used whiskey

      • Krysia

        Yes you MUST deep fry these in LARD. Also a shot and half of vodka and a tbsp of white vinegar helps to repel the LARD after they are cooked. I use 7 eggs yolks and only enough flour to make a soft dough.
        Otherwise follow the recipe given above.

    • Shareen

      my Busia, always made these for the holidays. and always used a jigger if whiskey.

      • Speechgirl

        My Babci (grandmother) always included a shot of whiskey in her recipe. Thank you for posting this recipe. I have my grandmother’s but, unfortunately, it is incomplete. Even though we only made the seat Christmas time growing up I plan to make some tomorrow since I am so happy to have a complete recipe that so closely matches our family recipe.

  171. Steve

    I,’ll make the dough and it will keep up to 3days in the frig.

  172. Dawn

    I attempted to make bow tie cookies for the first time last year for my elderly Grandma. Oh how I wish I had seen your video on how to make them back then! Your recipe seems much easier & more delicious! Thanks for sharing the recipe & including the “how to” video. After watching you make the cookies, I feel much more confident about making bow ties this year.

  173. Karen

    Making these now!! Love your videos and spanking the dough. We laugh every time.

  174. Ellen Cassidy

    Jenny, thank you for this recipe and video. My husband has a friend who is polish and for a long time I have wanted to make these at Christmas for her, but didn’t understand how to do the loop thing. Thanks to the video, I think I will try now. My question is, could I use my electric skillet to fry them? since it has a temp. knob? I don’t have a deep fry thermometer..which I will buy if needed, but just wondering. Thanks again.

    • Jenny

      I think you can as long as the temperature dial is accurate. You may have to fry one at a time at first to test the temperature and adjust.

    • Shareen

      My Busia always used her electric fry pan.

  175. Kim N

    Jenny – thank you so much for the foolproof recipe and video. My daughter is the one who found it as she was looking for a Chrusciki recipe to make for history class to showcase her Polish heritage. I watched the video with her all the while wondering who this chef was that looked so familiar. It wasn’t until a day or so later I finally realized who the chef in braids was. Your recipe was so easy to make and so delicious. I am not good with rolling dough but it was a breeze since we had seen you do it. I felt like my Bushia was right in the kitchen with us the whole time. The only problem is trying to keep our family from eating my daughters school project. Looking forward to trying some more of your recipes. Happy Holidays!!!!

  176. Ginny

    Bless you! My Mom made these from a recipe from her Norwegian Mother when I was young. She made them 2 weeks before Christmas. We had big potato chip tins we layered them in with wax paper to let them “ripen.” Powdered sugar went on just before serving Christmas Eve and New Years Eve. The flavor difference between, just made and “ripened” is remarkable!

    • Steve

      How long can you ripen the “wings”?

    • Manuela

      The same with Austrian Vanilla Cresents and Lebkuchen too…ripening is the Key?

  177. Amy

    Thanks! We used to make these with our Omi – i always assumed they were an Austrian recipe, but I guess they are made all over Europe! Am making some medieval German food and found a 16th century recipe for something very similar. Fantastiche!

  178. Sabrina

    I always did this things when I did merengue cookies as I had 4 yolks to work with. I was very young when I tried this first time. I remember I did shape the dough in a long tubular form ( with a 2 -3 cm diameter). I cut slices (2 cm thick). Each slice was flattened in an oval shape, cut two lines inside the oval shape. I twisted the cookies in the same way. I am amazed of how small the world is.
    But as I quit making merengue cookies I also dropped these wonderful cookies.they were called “Sweet little lies” as they really melt in your mouth, not like a real cookie.

  179. Anna

    My grandmother made these when I was a child and they were the best. I make them now for my grandchildren– thank you for this recipe

  180. Dee dee Tai

    Awesome recipe.The directions was easy to follow. Made it for a youth group and it was a hit!!!!

  181. karla

    My Croatian aunt used to make krostule and I never got enough of them. Now I can make them myself thanks to your video! I made some yesterday and they turned out great! I will make some for our family reunion. Thanks for the storage tips.

  182. Oma

    Do you have a gluten free recipes for the Angel Wings?

    • Jenny

      I have no experience with gluten free.

    • Maricella

      To be completely honest I’ve never made this dish. But im a pastry chef and I’ve learned coconut flour is a great substitute for most pastries. Be very careful though it tends to make a dryer pastry. I would add an extra egg yolk so it hold better. Hope this helps you.

    • Lynne

      You can find gluten free flour along side of regular flour

  183. Sharon

    Made these for years with my mom and grandma, Love them. Our Recipe is a little different. The last time I made them was 4 years ago with me mom and son. Had a BLAST

  184. Su Phan

    i will try to do these cookies for my CNY (chinese new year) celebrations when relatives come to visit. And these cookies would be very special, something new. Thanks alot for sharing.

  185. John Martin

    I’m Polish on my dad’s side and have made these since a teenager. I’m 69 now, so have made quite a few. Our recipe is a little different -we use 6 egg yolks, half a can of evaporated milk, a little sugar, vanilla and a lot of “elbow grease”. We always made a large amount. After the dough is rolled and cut , I layer between sheets of plastic wrap to prevent the dough from drying. Always deep fry in small batches. We have help waiting to roll in powder sugar after they drain. I always layered them with waxed paper in an old fashioned picnic basket so they didn’t “sweat”. We always had 3-4 people to move things along. We made these normally at Christmas and would make between 200 -300. A lot of work and fun. From start to finish, including clean-up,about5-6 hours. You can always vary your ingredients based on how many you want and how strong your back is. LOL Most of the time, I had to hide the basket!

  186. Annette

    Just made these. They turned out awesome. I made quite a few. Any suggestions on how to store them to keep fresh till Sunday?

    • Jenny

      Sorry I’m late. I can’t always keep up with questions. I would have suggested to never use plastic to store angel wings and to let them “breathe.” I keep mine loosely covered with foil. (also, see John Martin’s comment above)

    • Elaine larose

      If I’m making these a day or two ahead. Should I wait to put the powdered sugar on? Reheat day of party and then put powdered sugar on?

      • Jenny

        You may have to research this to be sure but I think I would add the powdered sugar when they are made and if they need more when serving, you can always add a little more.

  187. Audrey Norton

    After reading your recipe, I searched my cook books & found a similar recipe
    called Scandinavian Twists. They are made much the same way [the cutting, frying& powered sugar]. The big difference was no sour cream or zests. Cardamom is the flavoring used. Small world!! My husband loves them.

  188. Jan

    I’d like to double this recipe, and would like to know if a stand mixer would be OK to use and would the dough come out the same ?

    • Nanski

      A friend from Poland came to my home to make these. She mixed the ingredients right on the granite table. “No bowl”, she said. She fried them in a small sauce pan, few at a time with a piece of potato in the water to avoid burning. She also used a shot of booze into the mix.

      • janina herzog

        My Polish father always made these as a special treat for us. Similar ingredients, but used the ‘cream’ from about 3 pints of bottle milk-full cream with the cream on top-good old days! Always used a little rum or brandy to help them be brittle.Brilliant website showing so clearly how to make the ‘angel wings’. Thank you.

      • caroline A'vard nee Lepkowski

        My dad was born in warsaw Poland and he made these all the time , i also now make them myself but dad used to put alchohol in them im sure…. Does anyone else use alcohol and if so which one please ?

        • Judita Dovile

          Hello, I am Lithuanian and we always make these “cookies” at any time of the year. They are awesome! And , yes, we always add a little bit of alcohol (vodka, to be specific) into the mixture/batter. Alcohol suppose to protect “zagareliai” (Lithuanian name for it) from absorbing too much of oil while frying.

        • Karen

          I think the alcohol is only for flavour. There’s no liquor left once you fry the cookies.

        • Sharon

          I’m croatian and we make these too but would use this ratio and then add enough flour to a doughy/sticky consistency
          1 egg
          1 Tbsl brandy
          1 Tbsl sugar
          Lemon zest (optional)

          Sometimes we would do 12 eggs and we would be making Krostule for hours…I now do 4 eggs and that’s still a lot of work

    • Jenny

      I’m not sure but I think the dough would still be too small for a stand mixer to do the job. With baking, the less you change things the better so I would stick with the hand mixer.

  189. Magdalena

    I made then yesterday.Unfortunately … Nothing left for today:). Thank you for the recipe.I’m Polish. They are very popular in Poland during carnival. In the part Poland wher I grew up we called them “faworki”. They turned out perfect. And this was actually the first time I made them by myself. I remember that my mother added instead of lemon or orange zest a little bit of spirytus ( which is a type of grain alcohol) or a little bit of vinegar. This made them puffing up even more during frying. Also we used a special cutter to cut the dough. It’ s called ” radelko”. It’s like a pizza cutter but has sort of dents on the cutting side.Radelko makes your faworki quite fancy with ornamental edges. I have never seen” radelko” in USA but my husband brought one from Poland years ago so had the chance to use it yesterday :). Very good memories…Thanks again for the recipe.

    • Pilar

      Hi Magdalena. Is this radelko like a fluted pastry wheel?

      • Magdalena

        Yes. It looks very similarly :).It’s good to know. My radelko is very “antique” and it may need to be replaced soon.Now I know how it’s called in English.Thank you:)

  190. Fred Matson

    OMG, I used to make these with my mother when I was a little boy. The BEST cookies I have ever had. So MUCH Fun to eat.
    Thank You for sharing… Great Memories & can’t wait to make with my family.

  191. Michele

    These were DELICIOUS!!! The video was very helpful. I will definitely be making these again. Thank you!!

  192. Oksana

    Thanks for the recipe. This is by far the BEST one!!

  193. Barbara

    Jenny, the first time I made Chrusciki was back in the 70’s. I have tried many recipes but yours by far is the BEST. Everyone agreed awesome. Thank You I am as a matter of fact q
    100% polish.Merry Christmas I will follow your recipes always

  194. Patrycia

    You have helped me immeasurably! I had been making these for years and worked very hard on them — my dough, however, was always very stiff and difficult to roll out. I watched your video and observed the consistency of your dough as it was beaten, kneaded and rolled out. What a difference it has made! My preparation time has been cut in half. Thank you!

  195. Annie A

    Hi Jenny! I am thrilled that I found your webpage and strictly by chance! I was a great fan of your talk show and still really miss it. Anyway, my 92 yr. old mother and I just made 100 pierogi for the holidays and will be making Chrusciki on Monday. Just wanted to give you a quick tip: I use my hand-cranking pasta maker by starting off thicker and then turning it down to get my dough to the thinness I want. Takes a lot less effort than all that rolling and it’s quicker too. Wesolych Swiat!

    • Jenny

      Thank you for sharing this. And Wesolych Swiat back to you.

      • Roger H

        Iuse the pasta rollers on my stand mixer…..makes them as thin as you like…….I usually do a double or triple batch, but the oil must be changed or it breaks down and the bow ties come out too greasy

  196. Linda

    I really want to make these, but after reading all the reviews, I’m exhausted already & a little panicked just thinking about it! I think I will enlist the help of my local bakery & just chill this year! Maybe next year I’ll find the patience…God bless all you fine women, though!

  197. Marysia

    Help! Pomoc! Please! I desperately need a gluten-free recipe for these!


    • Jenny

      I wish I had the answer but I have no experience with gluten-free baking. You could try an internet search to see if anyone has made them with gluten-free flour…

    • Adrienne Rubinkowska

      Marysia, did you read all of the previous comments? A pastry chef mentioned coconut flour (I think it was)…

  198. Carol L

    My Polish aunt made these and cooked them in Lard. Lard being more natural. They were delicious.

  199. Maryann Skedzielewski

    Thank you for this recipe. It is very similar to the recipe that my mother and grandmother used. Unfortunately, my puppy ate the recipe card and I was having trouble remembering all of the ingredients. We also add a shotglass of southern comfort — it adds to the lightness. Merry Christmas!

    • Fred Matson

      MaryAnn you are exactly right. My mother would do the same. Can’t wait to make. It’s been over 40 years since my last cookie

  200. Cheryl Sanocki

    Hi Jenny,
    My mother used to make something similar to this and she called it fattigman (poor mans cookies).
    Our family has huge issues with lactose intolerance and sour cream is a big no-no.
    In most recipes we replace it with plain Greek Yogurt. Would that work for this recipe?
    Love your recipes and videos!

    • Jenny

      I have only made them with sour cream so I’m sorry I don’t know how yogurt would work. What about a dairy-free sour cream?

      • Cheryl Sanocki

        Wow, I have never seen this. I’ll have to check at Whole Foods and see if they carry it.
        Thanks so much for your quick response.
        If I try the Greek Yogurt I’ll let you know how they came out.
        Have a very Merry Christmas!

    • Cheryl C.

      I’m curious. How is Greek yogurt not dairy?

      • Sabrina

        In real Yogurt or Kefir, lactose is digested by the bacteria. It’s lactose that causes problems. The tarter the yogurt the less lactose…

  201. elzbieta z Łodzi

    J read with big emotion letters people on You blog, They memori time abaut Poland, Family. Merry Christmas for You from Poland-łodz


  202. Markie

    My grandma used to make these all the time for all her grandkids. She put rum in hers not sure how much though and used to store them in a popcorn tin. Yes she made that many at one time. I wish I new her recipe with the rum I would love to share with everyone. I’m going to try these and hope they are as good. Thank you for the video. Very helpful and I love your colorful kitchen utensils.

  203. Sherry Christensen

    My Mom made these each Christmas called them Fawdamañ cookies or Dani’s Sheep’s ears. Thank you for reminding about thee and how special thy are.

  204. Len

    You really have to make the dough as thin as possible, otherwise when fried they come out, well not very crispy.

    I have never been able to get them thin enough without either tearing the dough or having it “roll up” and around the rolling pin.

    • alouisa63

      My mother used to tell me that her grandmother and mother would say you knew it was thin enough if you could read a newspaper under the dough. That’s pretty thin! I found that using my pasta machine let’s me roll it really thin plus I can work in smaller batches so the dough doesn’t dry out.

  205. Tracy

    I am making all the baking for my sons wedding .. the last week is so hectic so I have tried to make all baked goods that can be frozen .. has anyone tried to freeze these.. Jenny this is exactly what I was looking for and the video is perfect.. Tray

    • Jenny

      You can not freeze chrusciki once they are fried but some people say they freeze them after they are rolled but you will need to search a little online for exactly how that’s done. I don’t feel comfortable advising on something I have never done.

      • Charlotte

        Can I make the dough a day ahead. And than bring the dough to room temperature before rolling them out?

        • Jenny

          I have never made the dough in advance and tried to research if anyone has made it in advance and could not find anything. I’m sorry I don’t have a better answer. If anyone has made their chrusciki dough in advance, please let us know.

          • Laurel M

            My grandmother made a similar recipie calling for a shot of Seagrams 7 to sour some cream, the shot size was “the one with the handle”. ? I do have the shot glass.

            She would make the dough a day ahead and put it someplace cold overnight. Today I use the refrigerator.?

          • Sue

            My grandmother’s recipe calls for letting the dough sit in the fridge overnight. Have only done it this way and comes out great.
            A little tip I discovered regarding making these. The dough from this recipe ( no sour cream but there is brandy!) is very “elastic” and difficult to roll out very thin. I found that if I use my Kitchenaid pasta roller I am able to make them very thin and once frid they just melt in your mouth! I hope this tip will save someone’s arms and shoulders as it has mine!

          • Stephanie

            I have made them ahead for a festival freeze raw then fry up when ready to use

            Anyone have ideas on how to keep them fresh for a 3. Day polish fest

      • Maryann

        I freeze mine all the time and pull out small amounts as desired. I put them gently into a freezer bag and then place in a big bowl so they don’t break. They keep well in deep freeze for a long time. When they defrost, they are still crispy and actually taste even better. I am Ukrainian and make these all the time. Hope that helps.

  206. JET

    This recipe sounds much like one my grandma used to make. She called them watermelon crackers as she made them in the summer. No powdered sugar though, just a very light sprinkle of salt. I used to help her turn the ends around through the slit in the dough. Oh the memories.

  207. Jowita

    my recipe (easy)
    1 glass of beer
    1 cup egg yolks
    Wheat flour (how many will be needed, min. 1.2 kg)

    of these components to knead a smooth dough, it takes about 10-15 minutes.
    Faworki form of dough and fry 30 seconds on each side. sprinkle with powdered sugar
    shelf life up to 6 months

  208. Megan

    Can you bake these

  209. Julie

    My bushia stored them in a paper bag from the grocery store with the top of the bag rolled tight.

  210. Kelly

    Hi, I just won a lovely basket of these delicious cookies (aka “angel wings cookies”) today, and wanted to know how to keep them fresh until this Easter Sunday? Can they be frozen or will they stay fresh from now (Wednesday) until this coming Sunday in an air tight container or plastic wrap? Thanks!

    • Jenny

      Do not use an air tight container or plastic wrap. They need a little air. Please see some of the comments below that address this and also in the recipe above I address how to re-crisp them. Good luck!

  211. mhr

    “air- tight” plastic containers will NOT keep them crispy! They will become soft and not worth the effort and calories. Try a large tin box and do not use any plastic wrap…

    • Jenny

      You are absolutely right. No plastic and no air-tight container.

      • Laurie Kane

        In years past, we did them 2or3 days ahead and put them on a tray on top of the refrigerator with a cotton dish towel placed lightly over them.

    • Kelly

      Large tin box … got ya! Thank you for the advice. Much appreciated!

  212. Alexandra

    Can these be baked?

  213. natasha42_43

    I was looking for these for well over 4 years now my mother die 4 years ago. I moved to England and we are Italians, we used to call them wandi which means gloves the shape is off but its the same try of what would call them cookies I guess lol

    anyway thank you so much , you don’t know how happy you made me lots of love a hugs with kisses sent over to you

  214. Carol

    Thank you so much for posting this along with a video. My wonderful Polish neighbor lady would bring these to share with my family every Christmas season. Sadly she passed away this year. I made a batch today. Still not exactly like hers, but they are delicious!

    I am going to continue making them myself to carry on the tradition in remembrance of her.

  215. Lisa

    I’m so glad I came across this recipe. I think it’s very similar to the one my grandmother made every Christmas for us. She had a Norwegian name for them, but called them bowtie cookies. I believe hers had a spoon of brandy instead of vanilla. Can’t wait to test these out!

  216. Karen

    Thank you Jenny! Made these this morning and they turned out wonderful! Brings back wonderful memories of my Polish heritage at Christmas and my sweet grandmother. This batch is going to my mother who has been begging for some. She will be very surprised! Merry Christmas!!

  217. Maria

    This looks delicious, Polish recipes is a very interesting one, I will surely try this cooking in Christmas time. Enjoy your Christmas Jenny! Thank you.

  218. Denny

    Thank you Jenny, great recipe I have not had these for years. I am going to suprise my siblings this christmas with a blast from the past. We all loved these growing up.

  219. Jenny

    I fine-tuned this recipe and found that a slightly lower oil temperature is better, keeping the chrusciki from browning too much. I changed the temperature from 375 to 350-365° F.

    I also reduced the frying time to about 30 seconds. I’m getting ready to make a how-to video next week!!

  220. tony

    How long does these angel wings last

    • Jenny

      They will keep for almost a week but they are always better in the first 2 or 3 days. I usually pile them in a container and cover it loosely with a top or I make a foil tent. If they are tightly sealed with no air at all they can lose their crispness.

      • Halina

        I seem to remember that a Polish lady told me years ago that she froze them. Have you had any experience with doing this?

        • Jenny

          No I have never frozen them. (they never last that long!)

          • Margaret

            Yes, you can definitely freeze them. They freeze exceedingly well for up to several weeks. Of course, this is no guarantee that they will last longer as they taste delicious frozen, too, as my older brother discovered.

      • Verla

        Just made these cookies and they are delicious . My husband helped me cook them and we ate the first layer. Will be making them again! Like your recipes and the videos!

  221. David LeMeur

    Been looking for this recipe for years typed, “Polish christmas cookies powdered sugar” into google and got here. Thank you so much. The urchins don’t believe that we used to get oranges and apples in our stockings – out of season fruit was a HUGE deal when I was a child. These cookies were pure extravagance. Thank you.

  222. Nancy Wislocki McFadden

    Jenny- my aunt and grandma used to make these when we lived in Chicago! I loved them as a little girl and now I can’t wait to make them for my kids! I am even making a batch for my church’s women’s bible study Christmas Tea!
    Thanks for reminding me of my Polish grandma and my childhood!

  223. Diane Van Dyke

    Jenny, I have enjoyed your videos and recipes so much. I am Polish and appreciate your sense of humor.

  224. Robin Bazylewski

    Hello Jenny, I got your cookbook on line and I couldn’t be happier right now. My mother made these every holiday and she has been gone from me for 36 years. I have been trying to get the recipe for this for many many years, since her passing. I have asked people everywhere, even at the polish store that I shop at, and no one new what I was talking about.
    Thanks so much for shareing this recipe. Maybe now my holidays will feel like they use too. And my family will have this tradition now. Keep up these Polish recipes Jenny.

  225. eliza

    I know those…but with faworki name…and 2 spoons of pure spirit
    moja mama je robila..wspaniale…

    kisses from italy

  226. Lori Miller

    Oh Jenny, could you do a video on this please? Seems complicated. Love your videos and your sense of humor!

    • Lori Miller

      P.S. made your beef stew this week and it was fantastic! Keep the recipes and videos coming! 🙂

  227. dana cinelli

    thanks for recipe. gonna surprise my hubby for his polish side.
    i used to watch your tv talk show.

    • Marilyn Mondrick Rollo

      My grandmother used lard to fry them in!

      • Andrea

        Of Lithuanian heritage. Nothing compares with cooking them in lard, although it is getting harder to find these days.

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