Tuesday, December 1, 2009


Polish Chrusciki (Angel Wings)

Every Christmas we get many calls about Chrusciki. For those who do not know, Chrusciki are feather light cookies in the shape of a bow tie, fried, and dusted with confectioner's sugar. These cookies are extremely delicate and are best enjoyed right out of the hot oil. For these reasons, we are unable to make and ship these cookies for you.

The following is a recipe that I have used in the past to make wonderful chrusciki. It makes a ton of cookies - 4 dozen or so - and is definitely better to do with more than one person around. So, make a night of it! Have a chrusciki party before Christmas!


1 Large Egg
2 Egg Yolks
1 1/2 Tablespoons Sugar (can increase to taste)
1/2 Tsp. Distilled Vinegar
1 1/2 Tbs. Sour Cream
1 Tsp. Vanilla Extract
1/2 Tsp. Orange or Lemon Extract
1 Tsp. Minced grated orange or lemon zest
Pinch of Salt (1/4 tsp)
1 - 1 1/2 Cups of Flour

In a large mixing bowl, beat eggs and sugar then add the vinegar, sour cream, extracts, zests and salt. Once beaten together, then begin to gradually add the flour to make a stiff dough. Then dump the dough on to a floured surface and knead to make a the dough elastic. Then cover the dough and put it in the refrigerator and allow it to rest for at least 30 minutes.

Now the fun part - cut the dough into a manageable piece and roll it out on a floured surface so that it is very thin (almost see through). If you are having trouble with the dough ripping or difficulty handling it, roll out the dough a bit thicker. Also, if you like your chrusciki fluffier and less crispy, then roll the dough a bit thicker. You can make the cookie as big or small as you like. I usually make mine roughly 4 inches by 1 inch. Cut the ends on a diagonal and small slits in the middle. Only pull one end through the middle to create the classic chrusciki shape.

The next step is to fry the cookie. Heat the oil to 350 - 375 degrees and fry your cookies in batches. They will fry quickly (a minute or less) and you will have to turn them over to evenly brown. Drain your cookies on brown paper and when cool, dust with powdered sugar and serve.

These cookies are best right out of the pan and are difficult to keep. The most successful method is to use air tight containers and separate the cookies with wax paper. Dust with powdered sugar just before serving NOT before storing.

Hopefully you will use this recipe to bring back some memories for you and your family. Enjoy!