Polish Chrusciki Angel Wings

Polish Chrusciki (Angel Wings)

Polish Chrusciki (Angel Wings)

Poles call them chrusciki, faworki, or angel wings but I call them melt-in-your-mouth powdered sugar awesomeness! It’s the only thing I deep fry and I only make them at Christmas time. 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

Polish Chrusciki (Angel Wings)


  • 3 egg yolks
  • 2 Tablespoons sugar
  • pinch of salt
  • 2 Tablespoons reduced fat sour cream
  • 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


  1. 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.
  2. On low speed, stir in sour cream, vanilla, zests & flour.
  3. Stir in enough additional flour to form a mass (1-2 tablespoons)
  4. Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
  5. Divide dough in half, keeping extra covered with plastic.
  6. 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.
  7. 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.
  8. Drain on paper towels. Sprinkle with powdered sugar.
  9. To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely.

Polish Chrusciki (Angel Wings)

93 Comments on "Polish Chrusciki (Angel Wings)"

  1. Kim N

    Jenny – thank you so much for the foolproof recipe and video. My daughter is the one who found it as she was looking for a Chrusciki recipe to make for history class to showcase her Polish heritage. I watched the video with her all the while wondering who this chef was that looked so familiar. It wasn’t until a day or so later I finally realized who the chef in braids was. Your recipe was so easy to make and so delicious. I am not good with rolling dough but it was a breeze since we had seen you do it. I felt like my Bushia was right in the kitchen with us the whole time. The only problem is trying to keep our family from eating my daughters school project. Looking forward to trying some more of your recipes. Happy Holidays!!!!

  2. Ginny

    Bless you! My Mom made these from a recipe from her Norwegian Mother when I was young. She made them 2 weeks before Christmas. We had big potato chip tins we layered them in with wax paper to let them “ripen.” Powdered sugar went on just before serving Christmas Eve and New Years Eve. The flavor difference between, just made and “ripened” is remarkable!

  3. Amy

    Thanks! We used to make these with our Omi – i always assumed they were an Austrian recipe, but I guess they are made all over Europe! Am making some medieval German food and found a 16th century recipe for something very similar. Fantastiche!

  4. Sabrina

    I always did this things when I did merengue cookies as I had 4 yolks to work with. I was very young when I tried this first time. I remember I did shape the dough in a long tubular form ( with a 2 -3 cm diameter). I cut slices (2 cm thick). Each slice was flattened in an oval shape, cut two lines inside the oval shape. I twisted the cookies in the same way. I am amazed of how small the world is.
    But as I quit making merengue cookies I also dropped these wonderful cookies.they were called “Sweet little lies” as they really melt in your mouth, not like a real cookie.

  5. Anna

    My grandmother made these when I was a child and they were the best. I make them now for my grandchildren– thank you for this recipe

  6. Dee dee Tai

    Awesome recipe.The directions was easy to follow. Made it for a youth group and it was a hit!!!!

  7. karla

    My Croatian aunt used to make krostule and I never got enough of them. Now I can make them myself thanks to your video! I made some yesterday and they turned out great! I will make some for our family reunion. Thanks for the storage tips.

  8. Oma

    Do you have a gluten free recipes for the Angel Wings?

    • Jenny

      I have no experience with gluten free.

    • Maricella

      To be completely honest I’ve never made this dish. But im a pastry chef and I’ve learned coconut flour is a great substitute for most pastries. Be very careful though it tends to make a dryer pastry. I would add an extra egg yolk so it hold better. Hope this helps you.

  9. Sharon

    Made these for years with my mom and grandma, Love them. Our Recipe is a little different. The last time I made them was 4 years ago with me mom and son. Had a BLAST

  10. Su Phan

    i will try to do these cookies for my CNY (chinese new year) celebrations when relatives come to visit. And these cookies would be very special, something new. Thanks alot for sharing.

  11. John Martin

    I’m Polish on my dad’s side and have made these since a teenager. I’m 69 now, so have made quite a few. Our recipe is a little different -we use 6 egg yolks, half a can of evaporated milk, a little sugar, vanilla and a lot of “elbow grease”. We always made a large amount. After the dough is rolled and cut , I layer between sheets of plastic wrap to prevent the dough from drying. Always deep fry in small batches. We have help waiting to roll in powder sugar after they drain. I always layered them with waxed paper in an old fashioned picnic basket so they didn’t “sweat”. We always had 3-4 people to move things along. We made these normally at Christmas and would make between 200 -300. A lot of work and fun. From start to finish, including clean-up,about5-6 hours. You can always vary your ingredients based on how many you want and how strong your back is. LOL Most of the time, I had to hide the basket!

  12. Annette

    Just made these. They turned out awesome. I made quite a few. Any suggestions on how to store them to keep fresh till Sunday?

    • Jenny

      Sorry I’m late. I can’t always keep up with questions. I would have suggested to never use plastic to store angel wings and to let them “breathe.” I keep mine loosely covered with foil. (also, see John Martin’s comment above)

    • Elaine larose

      If I’m making these a day or two ahead. Should I wait to put the powdered sugar on? Reheat day of party and then put powdered sugar on?

      • Jenny

        You may have to research this to be sure but I think I would add the powdered sugar when they are made and if they need more when serving, you can always add a little more.

  13. Audrey Norton

    After reading your recipe, I searched my cook books & found a similar recipe
    called Scandinavian Twists. They are made much the same way [the cutting, frying& powered sugar]. The big difference was no sour cream or zests. Cardamom is the flavoring used. Small world!! My husband loves them.

  14. Jan

    I’d like to double this recipe, and would like to know if a stand mixer would be OK to use and would the dough come out the same ?

    • Nanski

      A friend from Poland came to my home to make these. She mixed the ingredients right on the granite table. “No bowl”, she said. She fried them in a small sauce pan, few at a time with a piece of potato in the water to avoid burning. She also used a shot of booze into the mix.

      • janina herzog

        My Polish father always made these as a special treat for us. Similar ingredients, but used the ‘cream’ from about 3 pints of bottle milk-full cream with the cream on top-good old days! Always used a little rum or brandy to help them be brittle.Brilliant website showing so clearly how to make the ‘angel wings’. Thank you.

      • caroline A'vard nee Lepkowski

        My dad was born in warsaw Poland and he made these all the time , i also now make them myself but dad used to put alchohol in them im sure…. Does anyone else use alcohol and if so which one please ?

        • Judita Dovile

          Hello, I am Lithuanian and we always make these “cookies” at any time of the year. They are awesome! And , yes, we always add a little bit of alcohol (vodka, to be specific) into the mixture/batter. Alcohol suppose to protect “zagareliai” (Lithuanian name for it) from absorbing too much of oil while frying.

        • Karen

          I think the alcohol is only for flavour. There’s no liquor left once you fry the cookies.

    • Jenny

      I’m not sure but I think the dough would still be too small for a stand mixer to do the job. With baking, the less you change things the better so I would stick with the hand mixer.

  15. Magdalena

    I made then yesterday.Unfortunately … Nothing left for today:). Thank you for the recipe.I’m Polish. They are very popular in Poland during carnival. In the part Poland wher I grew up we called them “faworki”. They turned out perfect. And this was actually the first time I made them by myself. I remember that my mother added instead of lemon or orange zest a little bit of spirytus ( which is a type of grain alcohol) or a little bit of vinegar. This made them puffing up even more during frying. Also we used a special cutter to cut the dough. It’ s called ” radelko”. It’s like a pizza cutter but has sort of dents on the cutting side.Radelko makes your faworki quite fancy with ornamental edges. I have never seen” radelko” in USA but my husband brought one from Poland years ago so had the chance to use it yesterday :). Very good memories…Thanks again for the recipe.

    • Pilar

      Hi Magdalena. Is this radelko like a fluted pastry wheel?

      • Magdalena

        Yes. It looks very similarly :).It’s good to know. My radelko is very “antique” and it may need to be replaced soon.Now I know how it’s called in English.Thank you:)

  16. Fred Matson

    OMG, I used to make these with my mother when I was a little boy. The BEST cookies I have ever had. So MUCH Fun to eat.
    Thank You for sharing… Great Memories & can’t wait to make with my family.

  17. Michele

    These were DELICIOUS!!! The video was very helpful. I will definitely be making these again. Thank you!!

  18. Oksana

    Thanks for the recipe. This is by far the BEST one!!

  19. Barbara

    Jenny, the first time I made Chrusciki was back in the 70’s. I have tried many recipes but yours by far is the BEST. Everyone agreed awesome. Thank You I am as a matter of fact q
    100% polish.Merry Christmas I will follow your recipes always

  20. Patrycia

    You have helped me immeasurably! I had been making these for years and worked very hard on them — my dough, however, was always very stiff and difficult to roll out. I watched your video and observed the consistency of your dough as it was beaten, kneaded and rolled out. What a difference it has made! My preparation time has been cut in half. Thank you!

  21. Annie A

    Hi Jenny! I am thrilled that I found your webpage and strictly by chance! I was a great fan of your talk show and still really miss it. Anyway, my 92 yr. old mother and I just made 100 pierogi for the holidays and will be making Chrusciki on Monday. Just wanted to give you a quick tip: I use my hand-cranking pasta maker by starting off thicker and then turning it down to get my dough to the thinness I want. Takes a lot less effort than all that rolling and it’s quicker too. Wesolych Swiat!

    • Jenny

      Thank you for sharing this. And Wesolych Swiat back to you.

      • Roger H

        Iuse the pasta rollers on my stand mixer…..makes them as thin as you like…….I usually do a double or triple batch, but the oil must be changed or it breaks down and the bow ties come out too greasy

  22. Linda

    I really want to make these, but after reading all the reviews, I’m exhausted already & a little panicked just thinking about it! I think I will enlist the help of my local bakery & just chill this year! Maybe next year I’ll find the patience…God bless all you fine women, though!

  23. Marysia

    Help! Pomoc! Please! I desperately need a gluten-free recipe for these!


    • Jenny

      I wish I had the answer but I have no experience with gluten-free baking. You could try an internet search to see if anyone has made them with gluten-free flour…

  24. Carol L

    My Polish aunt made these and cooked them in Lard. Lard being more natural. They were delicious.

  25. Maryann Skedzielewski

    Thank you for this recipe. It is very similar to the recipe that my mother and grandmother used. Unfortunately, my puppy ate the recipe card and I was having trouble remembering all of the ingredients. We also add a shotglass of southern comfort — it adds to the lightness. Merry Christmas!

    • Fred Matson

      MaryAnn you are exactly right. My mother would do the same. Can’t wait to make. It’s been over 40 years since my last cookie

  26. Cheryl Sanocki

    Hi Jenny,
    My mother used to make something similar to this and she called it fattigman (poor mans cookies).
    Our family has huge issues with lactose intolerance and sour cream is a big no-no.
    In most recipes we replace it with plain Greek Yogurt. Would that work for this recipe?
    Love your recipes and videos!

    • Jenny

      I have only made them with sour cream so I’m sorry I don’t know how yogurt would work. What about a dairy-free sour cream?

      • Cheryl Sanocki

        Wow, I have never seen this. I’ll have to check at Whole Foods and see if they carry it.
        Thanks so much for your quick response.
        If I try the Greek Yogurt I’ll let you know how they came out.
        Have a very Merry Christmas!

    • Cheryl C.

      I’m curious. How is Greek yogurt not dairy?

      • Sabrina

        In real Yogurt or Kefir, lactose is digested by the bacteria. It’s lactose that causes problems. The tarter the yogurt the less lactose…

  27. elzbieta z Łodzi

    J read with big emotion letters people on You blog, They memori time abaut Poland, Family. Merry Christmas for You from Poland-łodz


  28. Markie

    My grandma used to make these all the time for all her grandkids. She put rum in hers not sure how much though and used to store them in a popcorn tin. Yes she made that many at one time. I wish I new her recipe with the rum I would love to share with everyone. I’m going to try these and hope they are as good. Thank you for the video. Very helpful and I love your colorful kitchen utensils.

  29. Sherry Christensen

    My Mom made these each Christmas called them Fawdamañ cookies or Dani’s Sheep’s ears. Thank you for reminding about thee and how special thy are.

  30. Len

    You really have to make the dough as thin as possible, otherwise when fried they come out, well not very crispy.

    I have never been able to get them thin enough without either tearing the dough or having it “roll up” and around the rolling pin.

    • alouisa63

      My mother used to tell me that her grandmother and mother would say you knew it was thin enough if you could read a newspaper under the dough. That’s pretty thin! I found that using my pasta machine let’s me roll it really thin plus I can work in smaller batches so the dough doesn’t dry out.

  31. Tracy

    I am making all the baking for my sons wedding .. the last week is so hectic so I have tried to make all baked goods that can be frozen .. has anyone tried to freeze these.. Jenny this is exactly what I was looking for and the video is perfect.. Tray

    • Jenny

      You can not freeze chrusciki once they are fried but some people say they freeze them after they are rolled but you will need to search a little online for exactly how that’s done. I don’t feel comfortable advising on something I have never done.

      • Charlotte

        Can I make the dough a day ahead. And than bring the dough to room temperature before rolling them out?

        • Jenny

          I have never made the dough in advance and tried to research if anyone has made it in advance and could not find anything. I’m sorry I don’t have a better answer. If anyone has made their chrusciki dough in advance, please let us know.

          • Laurel M

            My grandmother made a similar recipie calling for a shot of Seagrams 7 to sour some cream, the shot size was “the one with the handle”.

          • Sue

            My grandmother’s recipe calls for letting the dough sit in the fridge overnight. Have only done it this way and comes out great.
            A little tip I discovered regarding making these. The dough from this recipe ( no sour cream but there is brandy!) is very “elastic” and difficult to roll out very thin. I found that if I use my Kitchenaid pasta roller I am able to make them very thin and once frid they just melt in your mouth! I hope this tip will save someone’s arms and shoulders as it has mine!

          • Stephanie

            I have made them ahead for a festival freeze raw then fry up when ready to use

            Anyone have ideas on how to keep them fresh for a 3. Day polish fest

  32. JET

    This recipe sounds much like one my grandma used to make. She called them watermelon crackers as she made them in the summer. No powdered sugar though, just a very light sprinkle of salt. I used to help her turn the ends around through the slit in the dough. Oh the memories.

  33. Jowita

    my recipe (easy)
    1 glass of beer
    1 cup egg yolks
    Wheat flour (how many will be needed, min. 1.2 kg)

    of these components to knead a smooth dough, it takes about 10-15 minutes.
    Faworki form of dough and fry 30 seconds on each side. sprinkle with powdered sugar
    shelf life up to 6 months

  34. Megan

    Can you bake these

  35. Julie

    My bushia stored them in a paper bag from the grocery store with the top of the bag rolled tight.

  36. Kelly

    Hi, I just won a lovely basket of these delicious cookies (aka “angel wings cookies”) today, and wanted to know how to keep them fresh until this Easter Sunday? Can they be frozen or will they stay fresh from now (Wednesday) until this coming Sunday in an air tight container or plastic wrap? Thanks!

    • Jenny

      Do not use an air tight container or plastic wrap. They need a little air. Please see some of the comments below that address this and also in the recipe above I address how to re-crisp them. Good luck!

  37. mhr

    “air- tight” plastic containers will NOT keep them crispy! They will become soft and not worth the effort and calories. Try a large tin box and do not use any plastic wrap…

    • Jenny

      You are absolutely right. No plastic and no air-tight container.

    • Kelly

      Large tin box … got ya! Thank you for the advice. Much appreciated!

  38. Alexandra

    Can these be baked?

  39. natasha42_43

    I was looking for these for well over 4 years now my mother die 4 years ago. I moved to England and we are Italians, we used to call them wandi which means gloves the shape is off but its the same try of what would call them cookies I guess lol

    anyway thank you so much , you don’t know how happy you made me lots of love a hugs with kisses sent over to you

  40. Carol

    Thank you so much for posting this along with a video. My wonderful Polish neighbor lady would bring these to share with my family every Christmas season. Sadly she passed away this year. I made a batch today. Still not exactly like hers, but they are delicious!

    I am going to continue making them myself to carry on the tradition in remembrance of her.

  41. Lisa

    I’m so glad I came across this recipe. I think it’s very similar to the one my grandmother made every Christmas for us. She had a Norwegian name for them, but called them bowtie cookies. I believe hers had a spoon of brandy instead of vanilla. Can’t wait to test these out!

  42. Karen

    Thank you Jenny! Made these this morning and they turned out wonderful! Brings back wonderful memories of my Polish heritage at Christmas and my sweet grandmother. This batch is going to my mother who has been begging for some. She will be very surprised! Merry Christmas!!

  43. Maria

    This looks delicious, Polish recipes is a very interesting one, I will surely try this cooking in Christmas time. Enjoy your Christmas Jenny! Thank you.

  44. Denny

    Thank you Jenny, great recipe I have not had these for years. I am going to suprise my siblings this christmas with a blast from the past. We all loved these growing up.

  45. Jenny

    I fine-tuned this recipe and found that a slightly lower oil temperature is better, keeping the chrusciki from browning too much. I changed the temperature from 375 to 350-365° F.

    I also reduced the frying time to about 30 seconds. I’m getting ready to make a how-to video next week!!

  46. tony

    How long does these angel wings last

    • Jenny

      They will keep for almost a week but they are always better in the first 2 or 3 days. I usually pile them in a container and cover it loosely with a top or I make a foil tent. If they are tightly sealed with no air at all they can lose their crispness.

      • Halina

        I seem to remember that a Polish lady told me years ago that she froze them. Have you had any experience with doing this?

        • Jenny

          No I have never frozen them. (they never last that long!)

          • Margaret

            Yes, you can definitely freeze them. They freeze exceedingly well for up to several weeks. Of course, this is no guarantee that they will last longer as they taste delicious frozen, too, as my older brother discovered.

      • Verla

        Just made these cookies and they are delicious . My husband helped me cook them and we ate the first layer. Will be making them again! Like your recipes and the videos!

  47. David LeMeur

    Been looking for this recipe for years typed, “Polish christmas cookies powdered sugar” into google and got here. Thank you so much. The urchins don’t believe that we used to get oranges and apples in our stockings – out of season fruit was a HUGE deal when I was a child. These cookies were pure extravagance. Thank you.

  48. Nancy Wislocki McFadden

    Jenny- my aunt and grandma used to make these when we lived in Chicago! I loved them as a little girl and now I can’t wait to make them for my kids! I am even making a batch for my church’s women’s bible study Christmas Tea!
    Thanks for reminding me of my Polish grandma and my childhood!

  49. Diane Van Dyke

    Jenny, I have enjoyed your videos and recipes so much. I am Polish and appreciate your sense of humor.

  50. Robin Bazylewski

    Hello Jenny, I got your cookbook on line and I couldn’t be happier right now. My mother made these every holiday and she has been gone from me for 36 years. I have been trying to get the recipe for this for many many years, since her passing. I have asked people everywhere, even at the polish store that I shop at, and no one new what I was talking about.
    Thanks so much for shareing this recipe. Maybe now my holidays will feel like they use too. And my family will have this tradition now. Keep up these Polish recipes Jenny.

  51. eliza

    I know those…but with faworki name…and 2 spoons of pure spirit
    moja mama je robila..wspaniale…

    kisses from italy

  52. Lori Miller

    Oh Jenny, could you do a video on this please? Seems complicated. Love your videos and your sense of humor!

    • Lori Miller

      P.S. made your beef stew this week and it was fantastic! Keep the recipes and videos coming! 🙂

  53. dana cinelli

    thanks for recipe. gonna surprise my hubby for his polish side.
    i used to watch your tv talk show.

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