Polish Chrusciki (Angel Wings)
My Polish mother, Zosia, taught me to make these delicate Christmas cookies. She called them chrustki but others call them chrusciki, faworki, or angel wings. They’re very delicate and crumble easily so don’t wear your fancy black sweater! - Jenny Jones
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Makes: 36 - 40
Ingredients:
- 3 egg yolks
- 2 Tablespoons sugar
- pinch of salt
- 2 Tablespoons sour cream (I use reduced fat)
- 1/2 teaspoon vanilla
- 1/2 teaspoon each lemon & orange zest
- 3/4 cup all purpose flour
- up to 2 Tablespoons additional flour
- 1 quart of oil for frying (safflower or canola)
- 1/2 cup powdered sugar
Instructions:
- In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.
- On low speed, stir in sour cream, vanilla, zests & flour.
- Stir in enough additional flour to form a mass (1-2 tablespoons)
- Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
- Divide dough in half, keeping extra covered with plastic.
- On a floured surface, roll each section paper-thin to at least 12” across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
- Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
- Drain on paper towels. Let cool an sprinkle with powdered sugar.
- To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.
Note: Chrusciki are best served right away but can be stored at room temperature for several days. I store mine on a large platter, separating the layers with waxed paper, and cover them all with aluminum foil, not plastic.
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.
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.
Hi!
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.
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.
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!
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?
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!
How do you keep them around that long? Mine are eaten almost immediately!
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.
🎅🎄🎅🍾🌲
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.
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!
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❤️ ❣️❤️
Stella,
Where about are you located? If you were in New England I might be able to help.
-Mel
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!!
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.
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.
Has anyone tried making these with Crisco?
I ALWAYS use crisco for these. Been making them 50 years.
My mother always used crisco. I’ve used both oil and crisco. Never noticed a difference
You have to use butter otherwise they will disintegrate
I tried it once and they came out grease. I have always used lard to fry them in, that’s what my grandmother used.
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!
Thank you for your smiles and generosity sharing recipes. Wish your cookbook was still available. Wesolych Swiat. Jan
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,
Chava
Jenny,
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.
Thank you for this great recipe, I just made them for my first time it was very easy and turned out beautifully.
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.
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!
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.
I am thinking you did not roll them thin enough. They really do need to be paper thin.
Unbelievably rude. And there’s absolutely no chance YOU screwed up? Unreal.
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! 😊
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
You have to roll dough really thin
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.
Maybe you rolled them too thick!
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…
1st timer…..turned out GREAT!!!!
I just printed 50 pages I just wanted the recipe. I print recipes all the time and not get 50 pages.
If you use the “Print” button at the top you will get just the recipe.
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.
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??
Our neighbor in Chicago made them with potato and they were thicker like donuts. My aunt made the thin crispy ones .Love them both.
Jenny you are the BEST!!!
Jenny
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
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
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.
Can you please send me your recipe? My grandmother also used rum. But unfortunately we lost her hand written recipe.
I know that the Nielsen Massey brand of vanilla is made with bourbon…might be the best of both worlds?
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.
Recipe is almost exactly the same as we Hungarians make but we call them forgacsfank (twisted donuts in English).
Thanks for the recipe.
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.
My Swiss great-grandmother and my grandmother made these by the bushel basketful at Christmas and for weddings.
My grandmother, who was from Liechtenstein, made a similar pastry but called them “Kuchli.”
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.
Do you Have good recipe for kremówka. My favorite polish dessert.
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!
What a wonderful idea!!
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.
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.
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.
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.
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
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!
Yummy angel wings
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 ???
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
Has anyone tried to make these in an air fryer?
There is a recipe but they are baked not fried
Would love to have the recipe for these bake.
I’m about to try this recipe with a deep fryer! I’m excited! New oil and all! I’ll let you know…?
More time consuming in a deep fryer but the results are AMAZING!!
I’m going to try air frying them this weekend. Did you ever try the air fryer?
I would love to know if an air fryer works! I’ll be watching to see if you post an update.
Thank you for this recipe… I love watching you cook.
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 ❤️
My mother-in-law made these every year at Christmas time. She was Hispanic and her husband was Italian. I don’t know where the recipe came from…but delicious! Thanks for sharing!
Thank you for this great recipe & stellar YouTube video. I was always intimidated by the recipes handed down by by Cocia & the church ladies. You video was spot on, one cannot fail following you. I can now add these to my Christmas cookie tray. We never used zest, it was a delightful addition for me. We did however, add either a shot of good whiskey or brandy.
Both!!! ? I’m visioning an ole’ fashioned ?
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.
One thing I forgot; any suggestions for using all the egg whites I will be getting other than angel food cake?
I always use my left over egg white to make chocolate dipped macaroons (I’m making them right now for New Years!). https://www.jennycancook.com/recipes/chocolate-dipped-coconut-macaroons/
I am so happy I found this recipe. My Mom was Polish and she made these every year. I still make Polish dishes, but lost a lot of them. We are having a Polish Thanksgiving, my Sister will be so excited to see these yummy yummy cookies. Thank you for this recipe.
I was so thrilled to find your YouTube channel. I’m polish/jewish and have been looking for authentic polish recipes. I’m so excited to make these very simple delicacies. I adore cooking and had the greatest teachers growing up, mom and gma. The polish side of my family (dad’s side were not very good cooks and many of them were pretty wealthy and had maids and cooks. My mom’s side were all southern cooks and made everything from scratch. Thank you for this great recipe.
I to along with 5sisters and 1 brother grew up making these except mom and grandmom had these metal designs with a metal handle we dipped in batter and then grease not bow ties if anyone is aware of this way let me know where to get them no longer have them bows sound more like work
I think you were looking for rosettes. You can get the decorative rosettes at Amazon for use in frying.
My mother use to make them. They were called “nothings”. At least that is what she called them
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.
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.
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
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.
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
You are thinking of Rosettes. You use a rosette iron to make them. Fortunately, they are widely available online.
We are from Italian decent and tradition was mom and dad frying these on Christmas eve. Drizzled with honey and dusted with powdered sugar. We called them “Bowties or just bows. Thanks for sharing your recipe. I’m going to compare ingredients as I think your version is very close to Mom’s.
I make the Italian version of these crostili no sour cream required just made a ton of them yesterday mmm mmm good
They are wonderful. I loved watching you
The recipe was fun and simple to make, but I found it very time consuming. The yield of the recipe was only 15 decent sized pastries, which tasted good but not nearly as good as beignets which I am accustomed to. 3.5/5 stars.
My mom baked cookies every day from Thanksgiving until Christmas. The only time she purchased alcohol for her baking was to buy a small bottle of brandy which was the flavoring in her Chrusciki.
I am laughing until my sides ache when I read how to store these cookies!! We ate them as fast as they were prepared, saving only the most ‘perfect’ ones to give as gifts.
When I got married it was my husband who took over the job of making Chrusciki each year.
Thanks for a trip down memory lane.
Just watched this video. Loved you and your humor. When I stumbled across your videos on Youtube, I thought your face and voice quite familiar, but it wasn’t until last night watching your video on your lemon brownies, that I figured out you had been a tv talk show host in the 90’s. I love that you are yourself and I laughed when you picked up one quarter of that lemon brownie. I saw it coming but it was still funny. I look forward to trying you recipes. Curious as to what you are doing now. I couldn’t find you on facebook, but will restore my twitter account and follow along. Take care!
This was a wonderful video! Very easy to follow. I am not Polish, but my husband is and of course my children are half. I love to bake and I’m sure this would be a hit in my household. Thanks for a great lesson in your baking/cooking culture.
Loved your demo
Am printing it to make with my granddaughter / a trip down memory lane and hopefully a blueprint for her to follow
Jenny, thank you for such the very helpful (and cute) video for making Chrusciki! I remember my Babcia (Dad’s side) also making something… Pierogies, Chrusckiki, Kinidla, Paczki, etc. (sorry about my spelling). But sad to say I never made any of these things with her. My mom taught me how to make Golabki from my Grandmother (Mom’s side).
My Aunt had my Babcia’s Chrusciki recipe, so my cousin and I made a batch over this past weekend. We used your video as a help. We split our dough ball (which was a bit larger then yours) into 8 sections. After the 2nd and 3rd roll out and fry they started to come out really good :-). Thank you again for your video.
Also a question…
We made 2 balls of dough at the start, because we didn’t realize how far (and how much) one ball of dough would make. Now one ball is just sitting in my refrigerator. Can it be frozen or do you have any suggestions as to something else I could make from it?
I have never frozen the dough but I did a search and they say you can freeze doughnut dough so it’s probably worth a try.
Paczki, oh how I miss them. Those were my favorite that Grandma made. Happy to see someone mention them. Did your Grandmother put a tiny bit of orange peel in them? My Aunt did and they were good but Grandma’s were better.
My Polish mom’s recipe included a shot of liquor. I am going to make these as is to see how they taste. And thanks for your rib recipe – my husband loves it and I’m going to make the fast no-knead bread as soon as I get a metal lid for my dutch oven. Thanks, Jenny, so much for all your recipes and videos.