Chrusciki, also known as Polish Angel Wings, are a traditional delicacy made from a rich egg-based dough that is rolled thin, shaped into twists, and fried until delicately crisp. Finished with a generous dusting of powdered sugar, these pastries are light, golden, and irresistible. Commonly enjoyed during holidays, weddings, and festive occasions, they pair wonderfully with a hot cup of coffee or tea.
Why You’ll Love This Recipe
This Chrusciki recipe brings the charm of old-world Polish baking into your kitchen with straightforward ingredients and timeless technique. Whether you’re familiar with these nostalgic treats or discovering them for the first time, here’s why you’ll enjoy making (and eating) them:
- Delightfully crisp texture with a melt-in-your-mouth finish
- Made with pantry staples
- Deep-fried to perfection in just seconds
- A beautiful, elegant addition to any dessert table
- Perfect for holidays or special gatherings
- A fun baking project that’s great for sharing
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Egg yolks
- Whole egg
- Sour cream
- Vanilla extract
- Baking powder
- Granulated sugar
- Salt
- Grain alcohol or vinegar
- Powdered sugar (for dusting)
- Oil for frying (vegetable or canola)
directions
- In a mixing bowl, combine flour, baking powder, sugar, and salt. Set aside.
- In another bowl, beat the egg yolks, whole egg, sour cream, vanilla extract, and alcohol or vinegar until light and fluffy.
- Gradually incorporate the wet mixture into the dry ingredients and knead the dough for about 5–7 minutes until smooth.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- Roll the dough out on a floured surface to nearly paper-thin thickness. Cut into strips approximately 1×4 inches.
- Slice a small slit in the center of each strip and pull one end through to form a twist.
- Heat oil to 350°F (175°C) in a deep fryer or heavy pan. Fry a few pastries at a time until golden and puffed, about 30–45 seconds per side.
- Drain on paper towels and dust generously with powdered sugar.
Servings and timing
- Servings: Makes approximately 20 chrusciki
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Calories: ~120 kcal per pastry
Variations
- Citrus Touch: Add a teaspoon of lemon or orange zest to the dough for a fresh, aromatic twist.
- Spiced Sugar Dusting: Mix powdered sugar with a pinch of cinnamon for a warming flavor.
- Rum or Brandy Substitute: Replace grain alcohol with a splash of rum or brandy for a subtle depth.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Chocolate Drizzle: Once cooled, drizzle melted dark chocolate over the pastries for an indulgent touch.
storage/reheating
Store Chrusciki in an airtight container at room temperature for up to 3 days. To maintain crispness, avoid refrigeration. If they begin to lose their texture, warm them in a low oven (250°F or 120°C) for 5 minutes to refresh.
FAQs
What are Chrusciki?
Chrusciki are traditional Polish pastries made from a rich dough that is rolled thin, twisted, and fried until crisp. They are commonly dusted with powdered sugar and served during holidays.
Can I make the dough in advance?
Yes, the dough can be prepared a day ahead and refrigerated. Let it come to room temperature before rolling it out.
Why do you add alcohol or vinegar to the dough?
Alcohol or vinegar helps prevent excessive oil absorption during frying, resulting in lighter, crisper pastries.
Can I use a stand mixer to knead the dough?
Yes, a stand mixer with a dough hook can knead the dough effectively, though many prefer the traditional hand-kneading method for texture control.
How thin should the dough be rolled?
The dough should be rolled out almost paper-thin for the classic delicate texture Chrusciki are known for.
What oil is best for frying?
Neutral oils like vegetable or canola oil work best due to their high smoke points and light flavor.
Do Chrusciki need to be flipped during frying?
Yes, flipping them ensures even cooking and browning on both sides.
Can I bake instead of fry them?
Chrusciki are traditionally fried. Baking is not recommended, as it will not achieve the signature crisp texture.
How do I keep them crisp after frying?
Allow them to cool completely before storing and keep them in a dry, airtight container to maintain crispness.
Are Chrusciki the same as Faworki?
Yes, Faworki is another name for Chrusciki, used interchangeably in Polish cuisine.
Conclusion
Chrusciki are a beautiful expression of Polish baking tradition — crisp, elegant, and joyfully sweet. Whether shared at festive gatherings or enjoyed with afternoon coffee, these delicate angel wings are sure to charm with their light texture and timeless appeal. Try them once, and they may just become a family favorite for generations.
PrintChrusciki (Polish Angel Wings)
Crisp and airy Polish fried pastries dusted with powdered sugar, traditionally served during festive occasions — delicate, golden, and perfect with coffee.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 chrusciki 1x
- Category: Dessert
- Method: Frying
- Cuisine: Polish
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 5 egg yolks
- 1 whole egg
- 1 tbsp sour cream
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 tsp grain alcohol or vinegar
- Powdered sugar, for dusting
- Oil, for frying (vegetable or canola)
Instructions
- In a mixing bowl, combine flour, baking powder, sugar, and salt. Set aside.
- In a separate bowl, beat the egg yolks, whole egg, sour cream, vanilla, and alcohol or vinegar until light and fluffy.
- Gradually mix the wet ingredients into the dry ingredients to form a dough. Knead the dough until smooth, about 5–7 minutes.
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Roll out the dough very thin (almost paper-thin) on a floured surface and cut into strips about 1×4 inches.
- Make a slit in the center of each strip and gently pull one end through to form a twist.
- Heat oil in a deep fryer or heavy pan to 350°F (175°C). Fry a few at a time until puffed and golden brown, about 30–45 seconds per side.
- Remove and drain on paper towels. Dust generously with powdered sugar before serving.
Notes
- Ensure the dough is rolled very thin for the lightest, crispiest texture.
- Use grain alcohol or vinegar to help minimize oil absorption during frying.
- These are best served fresh but can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 chrusciki
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45 mg