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.
Hi – Thanks to Jenny our family has enjoyed these angel wings many times.
I’d like to share a couple tips –
1. It does help to let the dough rest for a bit (15-20 minutes) in the bowl before starting to roll it out. The dough is less sticky after that, but you still have to add flour a little at a time to get it the right consistency. A big help in rolling it consistently thin is to put small batches through a pasta machine on the full sheet setting. You probably need to put a little flour on the rollers before rolling it through.
2. Jenny’s recipe will work well with gluten free flour. I’ve used Namaste brand and Bob’s Red Mill 1 to 1 baking flour.
Enjoy!
Paulette, thank you for sharing these tips.
What is the least amount of oil you can use? Also what do you do with the oil when finished frying. Thank You
After reading comments I think a few hints will be useful. This is a very soft dough. You must add just enough flour past sticky. Too much flour will cause them to be tough. Make sure you oil/lard is to temp before frying. I do not sprinkle powder sugar until I am serving them. I have found this will cause them to get soft. In the past I have stored them in air tight containers in a coll area for up to 2 months.
My dad, who was a baker, made these in his bakery. Going to make these tomorrow – can hardly wait to eat them. Brought back
Lots of memories. Thank you.
Great video! My grandparents use to make these at Easter & Christmas! I will make this weekend. Love your kitchen btw!
Hello me and my friend just made these for the first time they did not turn out crispy. Any suggestions??
We used a frying pan with the oil so I do not think it was deep enough?
Thank you
You are right they have to float.
Thank you for this recipe. I really love the mixed orange and lemon hints of flavor! This was easy to make. Watching your video helped so much and it took the guesswork out of mixing the dough as well as how long to knead and fry.
My dad grew up eating cruschiki, and I have some memories of having it when I was younger. But around the time I was five or six, we couldn’t find anywhere that sold them. Recently, he asked if I would try to make some for Thanksgiving since I enjoy experimenting with new recipes. I made them today as a surprise, and he was so happy! He said they were the best thing I’d ever made.
The recipe is so simple and easy to follow. My family, including myself, absolutely love them! Thank you so much for sharing the recipe!
Can this dough be made ahead of time, and fried the next day?
Yes. I have done that without any problems. I’ve also frozen half the dough to be used at a later time, and that worked out also.
I love your easy-to-follow video. My Babcia passed away this past January, 1 week before her 99th Birthday. So this will be our first Christmas without her, and I know I’m going to miss her seasonal baking. I guess it’s my turn to step up this year and keep family traditions going. I used to eat them but never was taught to make them. So I really appreciate you sharing your method and recipe here.
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
I just made them but used whiskey instead of lemon zest, as my grandmother used whiskey. They came out great! Thanks❤️
Hi, my grandmother made her’s with whiskey too. But I lost the recipe. How much Whiskey do you use. And do you have to use a hand mixer? I don’t have one, I only have a stand mixer.
I am so interested…how much whisky and what kind?
8 egg yolks
2 T sour cream
1 jigger whiskey (Crown Royal)
pinch salt
2 T powdered sugar
Approx 2 c flour.
Beat egg yolks, add sour cream, whiskey, salt & powdered sugar. Add flour little at a time. The dough should be soft.
1 Tablespoon
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!
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?
Any idea why they did not turn out crispy this time? We refrigerated dough, browned them well.
I am Slovak and we called them Cegnigy made very similar.
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.
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.
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!
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!!
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!
My grandmother was Hungarian also and I would help her make these delicious cookies. I would be help by tieing them and the powder sugar sprinkle on them. I would love to make them but I was very young and don’t know the recipe. We would make a whole table size and then fry them. Nobody in the family has the recipe so can you send me a recipe you might have. Thank you
Mine came out brown – was my oil too hot?
It sounds like it, yes. It can be tricky to maintain the right temperature. (or maybe you fried them too long?)
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!
Debbie, Your email came in to “YourPhotos” but your photo was not attached. Please resend when you can. Merry Christmas🎄.
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.
These were a great easy recipe!!!!!!!!!!!!!!
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.
You eat them once a year if you’re lucky. Please fry and enjoy.
i agree nancy
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.
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!
My granddaughter claimed the entire dish of the crusciki. Is there a substitute for the flour
since I am grain/gluten free🤞
My mother made these for us. My brother made them for a memorial lunch we had for her birthday what treat!
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!
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!
Hi!
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
I haven’t thought of Charlie Chips for 60 years. Thanks.
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!
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.
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
A lot has to do with humidity. Easter and Christmas usually has low humidity in Poland (and Detroit!). Can’t really make these in the warmer months because of the humidity. Love these cookies!!
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!
How many cookies does this recipe make
Top of recipe says it makes 36-40
Never enough, we usuall triple the recipe to start.
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.
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.
Oh we use to call the Love Knots.
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!
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.
BRAVO!
They are The Best!
BRAVO!
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.
Reggie could you please share the recipe that you use for Polish Chrusciki – Angel Wings. Thank You!
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.
This is the best recipe ever!!! I’d give it another try!! It doesn’t spring back or anything!!
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!
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…..🤷
WoW, I am actually Lithuanian and this is a traditional cookie!!
I had some today! Very Happy Memories of my Nagymama who made them quite frequently!!!
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
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!
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?
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!
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.
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!
The Best old cooks never measured. I learned from my Polish family and they were the best at what ever they cooked. No measure. 💟
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.
We always added just a little Spirytus it dries out the dough and makes them lighter and fluffier
Yes, my mom Lucy made them with Spirytus/ a very strong vodka/ it makes them crispy and the oil doesn’t get in the dough.
She made the Favorki/ chruściki so fast I never got the recipe.
Now I make them quite often for my family. They are delicious and they go fast!
I also place them in the fridge for however long I wish. / just like the French pastry it makes them better/
I also found a marble rolling pin/ making the dough very soft and thin. I found the rolling pin at a garage sale/ in Princeton nj. Really nice one for $5. Dollars.
Enjoy your summer and keep on baking.
Jolanta Chlipalski/ New Jersey.
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
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
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
Add a tbsp brandy to the dough might make it crispier. And I use a pasta rolling machine to get it paper thin.
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.
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.
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.
Strongly agree with using Crisco. Vintage recipe, vintage oil.
Thank you, always used Crisco Oil, Mon did with Brandy, no zest delicious
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 !!
Try a shot of whiskey. Then they won’t be oily.
My Granny used whiskey also…Going to try making them one of these days!
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.
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