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Chrusciki

Chrusciki ! Also known as Polish Faworki or Angel Wings, these traditional Polish pastries are made by frying dough twists until crisp, then sprinkling with powdered sugar.
Prep Time15 minutes
Cook Time10 minutes
Resting Time20 minutes
Course: Dessert
Cuisine: Polish
Servings: 2 dozen
Author: The Kitchen Prep

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

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.