Chrusciki! Also known as Faworki or Angel Wings, these traditional Polish cookies are made by frying dough twists until crisp, then sprinkling with powdered sugar.
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If there's one thing that brings people together no matter the culture or background, it's delicious treats!
While I'm not Polish, I discovered these Polish pastries called Chrusciki (also known as Angel Wings, Chrust, or Polish Crullers or Faworki) many years ago when I wanted to make a special gift for a friend who was marrying a Polish man. His sister-in-law in Poland told me about how they grew up eating Faworki and suggested I give them a try!
The groom approved of my attempt and I added them to my list of sweet treats for special occasions.
Looking for more traditional cookie recipes? Try my Italian Knot Cookies, Kolaczki Cookies (Bow Tie Cookies), or Vanillekipferl (Vanilla Crescent Cookies)!
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What are Chrusciki?
Polish Chrusciki, also known as Faworki, are traditional Polish pastries often made for special occasions like Fat Tuesday or during the pre-Lenten or Carnival season.
These pastries are thin, crispy, and ribbon-shaped, often dusted with powdered sugar. They're made from a simple dough consisting of flour, eggs, butter, sour cream (or heavy cream), sugar, and sometimes a splash of alcohol like brandy or rum.
The dough is rolled out thin, cut into strips or ribbons, and then twisted or folded to achieve their characteristic shape (one of the reasons they're also referred to as Angel Wings) before being deep-fried until golden and crispy.
Ingredients
- Eggs
- Sea salt
- Confectioners' sugar
- Heavy cream
- Vanilla extract
- Rum or brandy
- All-purpose flour
- Canola or vegetable oil
Instructions
Prepare the Dough:
In a bowl (stand mixer or hand mixer), combine egg yolks, whole egg, and salt. Beat until thick and pale yellow, about 5 minutes.
Add sugar, cream, vanilla extract, and rum. Mix well.
Incorporate flour until a dough forms.
Divide dough in half, cover with plastic wrap, and let it rest for 20 mins.
Shape the Chrusciki:
Roll out half of the dough on a floured surface until ⅛-inch thick.
Use a pizza cutter/knife to cut 2-inch-wide strips, then cut these strips diagonally into 2x4 inch rectangles.
Create a slit in the center of each strip and pull one end through to twist the dough.
Fry the Dough:
Heat 2 inches of oil in a deep skillet to 350°F.
Fry 4-6 pieces at a time for about 1 minute per side or until golden brown. Be vigilant as they cook quickly!
Remove the chrusciki from the frying oil. Drain fried pastries on paper towels to remove excess oil.
Dust the Chrusciki with confectioners' sugar.
Recipe FAQ's
Yes, you can omit the alcohol and just use a flavored extract such as vanilla extract in its place.
Resting the dough allows the gluten to relax, making it easier to roll it out into a thin sheet without it snapping back or shrinking.
Yes, you can prepare the dough ahead and refrigerate it for up to a day before rolling and frying.
Store them in an airtight container at room temperature. They are best eaten fresh but will keep for a few days. Chrusciki can be frozen in an airtight container, but note that they might lose some crispness upon thawing.
Variations & Substitutions
Try these variations!
- Add grated lemon or orange zest to the dough for a citrusy flavor.
- Incorporate spices like cinnamon or nutmeg for an aromatic touch.
- Experiment with different types of alcohol or extracts for varied flavors.
Expert Tips
- Be careful. It is still hot oil no matter how you look at it. Safety first! 🙂
- Fry in small batches. Do not get in over your head and try to send them all in for a swim at the same time. Haste makes waste!
- Do not walk away from them even for a second. They fry up FAST. Fast enough to get too brown on you before you can realize it's too late.
- Work as quickly as possible. The longer the oil was over the heat, the more time it had to brown any little bits that stayed behind from the previous cookies and make the oil "dirty". Nobody likes cookies that taste like burnt oil.
- Try to make these the same day you plan on serving them. As with anything fried, they are best served fresh and don't do well being stored.
Chrusciki
Ingredients
- 5 large egg yolks at room temperature
- 1 large whole egg at room temperature
- ½ teaspoon salt
- ¼ cup confectioners' sugar plus extra for sprinkling
- ¼ cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon rum or brandy
- 2 cups all-purpose flour
- 3 cups canola or vegetable oil
Instructions
- In the bowl of a stand mixer or in a large bowl with a hand mixer, combine egg yolks, whole egg and salt. Beat at high speed until thick and pale yellow, about 5 minutes.
- Beat in sugar, cream, vanilla extract and rum. Add flour and beat until dough forms, about 5 minutes.
- Turn the dough out onto a floured surface. Divide it in half, then cover with plastic wrap and let it rest for at least 20 minutes.
- Working with half of the dough at a time, roll out to ⅛-inch thickness. Using a pizza cutter or a sharp knife, cut the dough into 2-inch-wide strips.
- Cut the strips on the diagonal at 4-inch intervals. You'll have 2x4 inch rectangles.
- Make a slit in the center of each strip of dough. Pull one end through the slit to create the traditional twist shape. (Like a Topsy Tail, if you remember those!)
- Heat 2 inches of oil in a large, deep skillet to 350°F.
- Fry 4 to 6 faworki at a time for 1 minute or less per side or until golden brown. Keep an eye on them, they fry quickly! Drain the crisped faworki on paper towels.
- Dust with confectioners' sugar.
Notes
- Add grated lemon or orange zest to the dough for a citrusy flavor.
- Incorporate spices like cinnamon or nutmeg for an aromatic touch.
- Experiment with different types of alcohol or extracts for varied flavors.
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