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.
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.
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.
What kind of rum, spiced or plain?
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
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.
thanks,
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
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!
Rolled mine super thin, but they still didn’t get crisp.Just a sweet and delish tender fried cookie. SOOOOO good
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 .
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??
Thanks!
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.
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.
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 !!
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?
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!
Do you mean just egg yolks or the whole egg?
I was told egg whites make the angel wings hard and absorb oil a deep fried noodle
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
How much flour Mary? Thnx.
How much flour? Please and thank you.
More egg yolk. My dad always made his dough with just flour, salt, egg yolk, and rum.
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!
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.
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,
just like my brother in laws moms
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
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
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
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?
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 🙂
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.
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.
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.
Yes.
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?
Crisco is used instead of oil. Yes, when heated it liquefies. Hope this helps.
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!
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. 💕
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!!
My Polish friend said that they are lighter with vodka. Do you use it instead of the milk or cream?
Adding alcohol prevents the oil to be absorbed into the Chrusciki.
Instead of vanilla use vodka or brandy.
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.
liquid crisco
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.
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
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.
Yes my mother also used rum. Could you
Also send me the 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.
You need a deep frying pan and you need plenty of oil, not just a little dab on the bottom.
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!