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Polish Angel Wings (Chrusciki)

Polish Angel Wings (Chrusciki)

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This pretty twist on traditional fried cruellers, or chrusciki, are a favorite dessert, popular especially at the holidays and for weddings. Also known as angel wings, our version of this recipe has a Pillsbury™ & Tablespoon twist, turning this classic treat into a quick, simple rainbow holiday cookie.MORE+LESS-

Updated October 9, 2014

Make with

Pillsbury Pie Crust


boxes Pillsbury™ Refrigerated Pie Crust

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  • 2

    Sprinkle a clean cutting board with pink sugar. Unroll one pie crust on top of the pink sugar.

  • 3

    With a basting brush, spread a small amount of melted butter over the top of the pie crust. Sprinkle with yellow sugar. Repeat with another pie crust, butter, green sugar. And repeat again with pie crust, butter, blue sugar.

  • 4

    Use a rolling pin to gently roll the pie crusts until 1/2 thick. Cut the rounded corners of the pie crust off to form a large rectangle of dough.

  • 5

    Mark a small indentation in the center of the dough, roll one side of the dough tightly toward the center, roll the second side of the dough tightly toward the center again.

  • 6

    With a sharp knife, slice the rolled dough into 1/4 slices. Place these slices on a parchment-lined baking sheet. Bake for 9-12 minutes, or until the edges of the angel wings turn a light, golden brown. Remove and allow to cool just slightly, transfer to a cooling rack.

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More About This Recipe

  • If you've never made Polish Angel Wings cookies before, here's your step-by-step how-to!

    Sometimes traditional is sweet. But at Tablespoon, traditional is just a recipe begging for a twist!

    Here we offer our super-simple take on classic Polish Angel Wings cookies, a favorite treat for the holidays. No mixing needed! Just start with Pillsbury pie crust and you'll have two dozen rainbow-pretty Chrusciki cookies in no time at all!

    Start with two boxes of Pillsbury pie crust.

    Sprinkle some pink sugar onto a clean cutting board. Unroll the pie crust on top of the sugar.

    Use a basting brush to spread a thin amount butter on top of the dough.

    Sprinkle with yellow sugar. Top with pie crust, another schmear of melted butter, then green sugar.

    Finalize it all with pie crust, another schmear of melted butter, and blue sugar.

    Use a rolling pin to roll the dough to about 1/2" thickness.

    Mark a small indentation in the center of the dough, then roll one side of the dough tightly, until the center mark.

    Roll up the other side to create your colorful "angel wings". Use a sharp knife to slice the angel wings into 1/4" thick pieces.

    Place on a parchment-lined baking sheet and bake for 9-12 minutes, or just until the edges become a light golden brown. Remove and cool slightly before transferring to a cooling rack.

    Serve your angel wings with coffee, hot cocoa, or a steaming mug of cider. And enjoy!

    Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

Recipe Summary

  • 1 tablespoon unsalted butter, melted
  • 2 large eggs
  • 5 large egg yolks
  • 1/4 cup granulated sugar
  • 3 tablespoons sour cream
  • 2 teaspoons salt
  • 1 teaspoon orange extract
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon white distilled vinegar
  • 1 tablespoon rum
  • 1 tablespoon grated lemon zest
  • 1 tablespoon grated orange zest
  • 2 to 3 cups all-purpose flour, plus more for dusting
  • 7 cups (3 pounds) vegetable shortening, for deep-frying
  • Sifted confectioners' sugar, for sprinkling

Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.

Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.

Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.

Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.

Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.

Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)

Just before serving, dust chrusciki with confectioners' sugar.

Chrusciki I

In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.

On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot set aside and repeat with remaining pieces.

Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.

Chruściki, Chrusty Faworki, Angel Wings

Known by many names, meaning ribbons or dried twigs, Chruściki, Chrusty, Faworki, Angel Wings, whatever name they go by, these little powdered sugar treats appear en masse the last week of karnawał, just before Lent.

Trays piled high with Faworki and Pączki fill the supermarkets and little shops for Tłusty czwartek or Fat Thursday. Faworki are also popular at all kinds of family meal celebrations, Easter, Christmas, and weddings.

They are so popular that in areas of the US with large populations from Central Europe bakeries insist that customers place their Christmas and Easter orders for Faworki in advance.

Like many Polish recipes, the pastry is traditionally fried in lard. You can, of course, use other oils for frying there will be a slight difference in flavor.

Even though they’re rolled in powdered sugar, the plain, rich dough, is only lightly sweet. While it might not be traiditonal, I think it benefits from the additon of lemon and/or orange zest it just adds a bit of brightness.

Some cooks will knead or roll and re-roll the dough until it blisters. Being a lazy sort, I didn’t, but it still blistered upon frying. By all standards, this probaly makes a small batch, only 48 Faworki. You can easily double or triple if you’re feeding a crowd.

Angel Wings Recipe :: Chrusciki Dessert

Today we are sharing our family’s Angel Wings Recipe, otherwise known as Chrusciki.

Christmas is a time for not only making memories but for remembering. Certainly, when we look back on Christmases past, we are sure to conjure up some memories of food. In just about every conceivable celebration, you will find food. Not surprising… food sustains life. Since eating is necessary, even on special days, we tend to include food, often special foods, in our celebrations.

Every Christmas I bring pictures of Grandma Pearl, Bushia and my Mom into the kitchen. (Read Grandmas in the Kitchen.) Although my grandmas have long since passed, memories of them are strong at the holidays. Many of the foods that I make are foods that they, and my mom, made at the holidays. Making “their” foods helps me keep them rooted in our celebration and their spirits fill me with warmth and joy.

Conversely, I have few memories of my Dad in the kitchen. I suppose he must have cooked SOMETHING from time to time perhaps throwing together a sandwich or opening a can of soup when my mother was sick, but I just can’t visualize it. My strongest memory of him in the kitchen, was at Christmas, when he and my Mom would make Chrusciki (Polish), better known as Angel Wings. Angel wings are a delicate pastry, covered in powdered sugar, that explode in your mouth. The pastry is “tied” before deep frying, making them look like wings… well, sort of!

My Father’s involvement with Chrusciki began early in his life. Best I can tell, my father always worked. He was a child during the Depression, and began a paper route in elementary school. By the time he was in high school, he worked at a corner Polish bakery. He would get up in the wee hours of the morning, and go work before going to school. One of his jobs was to make Chrusciki. He learned to roll the elastic dough unbelievably thin, resulting in an unbelievably delicate cookie. When he and Mom made these cookies, he always had the job of rolling out the dough and cutting them into PERFECTLY uniformed sizes. (He was an engineer… need I say more?) They were my very favorite Christmas cookie!

While making these cookies, I think back to those days of my childhood. My Father is still alive, but Alzheimer’s has long since claimed the Father I knew. The memories that flood my thoughts while making Angel Wings are of a Father full of vitality and purpose. I think of my Daddy his goodnight kisses, playing with us on the front lawn in the summer, helping me with homework, and walking me down the aisle when I married. I am delighted that I associate Angel Wings with him, because now, as I look at the frail man before me, I would like to think that he is surrounded by angels.

All night, all day, angels watching over me, my Lord.
All night, all day, angels watching over me.
Sun is a-setting in the West angels watching over me, my Lord.
Sleep my child, take your rest angels watching over me.

All night, all day, angels watching over me, my Lord.
All night, all day, angels watching over me.


ANGEL WINGS Recipe Ingredients:

  • 12 egg yolks (well beaten)
  • 4 T. sour cream
  • Flour (enough until dough is stiff enough to roll, should be elastic like – start with 3 3/4 cups)
  • Powder sugar

ANGEL WINGS Recipe Directions:

Mix all ingredients except powdered sugar.

Roll dough real thin.

Cut in 6 x 2 inch strips. (Save the scraps and deep fry with the wings. They are just as yummy!)

Cut small slit in center and tie into bows.

Deep fry in very hot shortening on each side, turning when light golden.

Drain on paper towel and generously sprinkle with powder sugar.

The cookies taste the best if allowed to “age” for a day or two, but feel free to eat all the scraps now… YUM!

Watch the video: Saint Hidwigs Polish Angel Wings Recipe (May 2022).