Chrusciki – faworki, Polish Angel Wings
Ohh, let’s talk about the classic Polish cookies, Chrusciki – Faworki or Polish Angel Wings. This is the dessert you want to make immediately. Delicate, crispy and flaky pastry, made from egg based dough, deep fried in oil.
I know, I know, they are deep fried, but please don’t be alarmed. The Chrusciki are not soaked in oil. The quick (10-15 seconds) fry gives them a beautiful light brown color and crispy texture.
Why are Chrusciki so special?
They are traditionally made around Lent (Fat Thursday), but often enjoyed around Christmas, during Carnival time or for special occasions (weddings). Their name – Chrusciki can be translated into dry twigs, because they are twisted like them and also break easily. Faworki – another name can be translated to ribbons. It comes from French word ‘faveur’ and means grace or favor.
The dough is made out of ingredients you have at home, and you don’t need any special equipment. The secret thus is in the dough preparation and the process of making Chrusciki – Faworki.
Keep reading and you will find all the Top Tips for making the best ever chrusciki at home.
Why you will love Chrusciki recipe?
- Crispy, flaky and delicate – melt in your mouth cookie! Do I need to say more?
- Polish tradition – share your heritage with your guests by serving them chrusciki
- Flavor and texture – thinly rolled out dough quickly fried to crispy perfection; eating chrusciki is like biting into a crispy cloud
- Beauty of simplicity – eggs, flour and sugar, create delicate pastry shaped into a interesting form
Ingredients, Variations, Substitutions:
Egg yolks – use fresh, from the fridge eggs; they make the dough smooth texture
Sour cream – Sour cream adds a subtle tang and richness, enhancing the overall flavor and moisture of the chrusciki. Opt for full fat sour cream. You can also use Greek yogurt or buttermilk.
White vinegar or vodka – don’t worry you won’t taste it. Vinegar acts as a tenderizer, contributing to the delicate and flaky texture of the pastries. It also prevents the dough from absorbing the cooking oil.
Vanilla – adds a note of sweetness to the dough; if you don’t have any, you can skip it or for a fun twist add cinnamon
Lemon zest – adds burst of freshness and slightly citrusy flavor; you can also use orange zest or skip it
Powdered sugar – you will need it for dusting of the cooked faworki
Flour, all purpose – foundation for this recipe; Measure the flour accurately; too much can result in a dense pastry. Sift the flour for an even, airy dough.
Vegetable oil for frying – use oil with a high smoke point
Equipment you will need
- Stand mixer
- Medium size bowl
- Rolling pin
- Knife
- Large baking sheet
- Medium size cooking pan
- Paper towels
- Sieve for the powdered sugar
- fork or slotted spoon to fish out the faworki
Top Tips for making Polish Angel Wings
- Use chilled ingredients, they will create flakier crust
- Kneading – multiple times and different ways, folding, and rolling; this will create beautiful air pockets in the crust and that desired flaky texture
- Rest – let the dough rest, 30 min, 2 hours or overnight; after all that kneading and rolling the gluten (and probably you as well) need to relax; think tender, flaky crust
- Roll – to create delicate, crispy texture of chrusciki you must roll the crust as thin as you can
- Oil temperature – to prevent the faworki from soaking up oil make sure you – bring it to the cooking temperature (350F-375F) and maintain it throughout the cook.
- don’t fry to many faworkis at the same time; this will cause the oil temp to drop and they will need to cook longer (soaking up the oil)
- don’t let the oil temperature get to high; this will burn the chrusciki; maintain the flames thought out the cooking process. It is not set and forget cooking.
- Don’t crowd the pan – you need to be able to flip the chrusciki without breaking them; also fewer in the pan will help maintain the oil temperature ensuring even cooking and preventing soaking up excess oil
- Wait with powdered sugar dusting right before serving – this prevents them from getting soggy and also is better if you are planning on storing them
How To Make Polish Angel Wings (Step by Step Instructions)
- In a medium size bowl combine: egg yolks (no egg whites), sour cream, vinegar, vanilla and lemon zest. Using a hand whisk or a mixer combine all until smooth.
- In a large mixing bowl combine flour with two tsp of the powdered sugar. Slowly add the egg yolk mixture.
- Transfer all to a stand mixer bowl with the dough hook attached
- Mix on low speed until the dough comes together. (about 5-7 minutes). You can also knead the dough by hand.
- Transfer the dough into a lightly floured, flat surface. Roll it out slightly. Fold it in half and over in half again.
- Beat, yes, beat the dough with the rolling pin. Don’t hold back 🙂 Why? This action will create air pockets, lots of them. Why are air pockets important? They will give the crust this airy, light crispy texture.
- You can repeat the rolling out and folding a few times. It will create lots of air pockets that will contribute to a wonderfully airy dough.
- After all that rolling and beating you both will need some rest. Wrap the dough in plastic wrap or cover with towel and let it rest for 15-20 minutes
- When ready, cut the dough in half or in quarters, for easier rolling. On a lightly floured surface roll out the dough. It must be thin!, almost paper thin.
- Cut the dough into about 1.5 inches wide strips; cut each strip into 3 to 5 inches long pieces and finally make a small cut in the middle of each strip.
- To assemble the chrusciki, pick both of the ends and fold one end through the slit cut in the middle. They should look like twisted ribbons 🙂
- While you rolling the last piece of dough, fill a cooking pan with at least 2-3 inches of cooking oil
- Preheat the oil to 350F
- Place a couple of paper towels on a large baking sheet. You will use it to set the cooked chrusciki on to drain some of the oil off.
- Gently place the chrusciki in batches into the hot oil. Don’t crowd the pan, you need to be able to maneuver the cooking chrusciki around.
- Watch carefully as they cook. You need to flip them over when the bottom side becomes lightly brown. They cook quickly. Make sure you have tools ready to help you with the flipping.
- When fully cooked place them on the baking sheet with paper towels
- After the chrusciki cool slightly dust them with powdered sugar
- They are best enjoyed the same day
Oven instructions
- Follow all the steps for frying up until shaping the faworki
- Preheat the oven to 400F
- Arrange faworki on a baking sheet lined with parchment paper
- Lightly brush the faworki with melted butter
- Bake 8-10 minutes until they are golden brown
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Storage and reheating instructions
- Counter top:
- store in air-tight container at room temperature and consume within 2-3 days
- Refrigeration:
- transfer to an airtight container once cooled
- if you can skip the powdered sugar and apply it right before serving
- Use within 3-4 days for optimal freshness.
- Freezing:
- arrange them in a single layer on a baking sheet; freeze until solid;
- Portion chrusciki and transfer to air-tight freezer safe container; use wax paper to separate layers
- use within 2-3 months for the best quality and taste.
- Reheating:
- Arrange chrusciki in a single layer on a baking sheet
- Reheat few minutes in the oven set to 350F
- Top Tip:
- If possible store them without the powdered sugar
- If you stored them in the refrigerator let them come to room temperature before serving
Chrusciki – Faworki – Polish Angle Wings
Equipment
- 1 stand mixer can also knead by hand
- 1 medium size bowl
- 1 Rolling Pin
- 1 fluted pastry wheel knife
- 1 large baking sheet cooling rack
- 1 medium size cooking pan
- 1 paper towels
- 1 small sieve
- 1 slotted spoon fork, tongs
- 1 wax or parchment paper
Ingredients
- 5 egg yolks
- ½ cup sour cream
- 1 tbsp white vinegar or vodka
- 1 tsp vanilla
- 1 tbsp lemon zest
- ½ cup powdered sugar
- 3 cups all purpose flour
Instructions
- In a medium size bowl combine: egg yolks, sour cream, vinegar, vanilla and lemon zest. Using a hand whisk or a mixer combine all until smooth.
- In a large mixing bowl combine flour with two tsp of the powdered sugar. Slowly add the egg yolk mixture.
- Transfer all to a stand mixer bowl with the dough hook attached
- Mix on low speed until the dough comes together. (about 5-7 minutes). You can also knead the dough by hand.
- Transfer the dough into a lightly floured, flat surface. Roll it out slightly. Fold it in half and over in half again.
- Beat, yes, beat the dough with the rolling pin. Don’t hold back 🙂 Why? This action will create air pockets, lots of them. Why are air pockets important? They will give the crust this airy, light crispy texture.
- You can repeat the rolling out and folding a few times. It will create lots of air pockets that will contribute to a wonderfully airy dough.
- After all that rolling and beating you both will need some rest. Wrap the dough in plastic wrap or cover with towel and let it rest for 15-20 minutes
- When ready, cut the dough in half or in quarters, for easier rolling. On a lightly floured surface roll out the dough. It must be thin!, almost paper thin.
- Cut the dough into about 1.5 inches wide strips; cut each strip into 3 to 5 inches long pieces and finally make a small cut in the middle of each strip.
- To assemble the chrusciki, pick both of the ends and fold one of them through the cut in the middle. They should look like twisted ribbons 🙂
- While you rolling the last piece of dough, fill a cooking pan with at least 2-3 inches of cooking oil
- Preheat the oil to 350F
- Place a couple of paper towels on a large baking sheet. You will use it to set the cooked chrusciki on to drain some of the oil off.
- Gently place the chrusciki in batches into the hot oil. Don’t crowd the pan, you need to be able to maneuver the cooking chrusciki around.
- Watch carefully as they cook. You need to flip them over when the bottom side becomes lightly brown. They cook quickly. Make sure you have tools ready to help you with the flipping.
- When fully cooked place them on the baking sheet with paper towels
- After the chrusciki cool slightly dust them with powdered sugar
- They are best enjoyed the same day
Notes
- Use chilled ingredients, they will create flakier crust
- Kneading – multiple times and different ways, folding, and rolling
- Rest – let the dough rest at least 30 min
- Roll – real thin!
- Oil temperature – bring it to and maintain throughout the cooking at 350F-375F
Nutrition
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Conclusion
So… are you ready to make chrusciki? Those delicate, crispy cookies are worth the elbow grease and time. The process of deep frying these twisted ribbons to golden perfection, followed by a dusting of powdered sugar, not only captures the essence of Polish culinary heritage but also offers a delightful experience. Lastly, if you enjoy polish food, don’t forget to sign up for my email list for more polish dishes!
Chrusciki – Faworki – Polish Angel Wings FAQ
Can I make the dough ahead of time and refrigerate it overnight?
Yes, you can! Letting the dough rest in the refrigerator for a few hours or overnight enhances its flavor and makes it easier to work with.
Can I use a different type of flour, like whole wheat flour?
All-purpose flour is traditionally used for chrusciki, but yes, you can experiment with different flours. However, keep in mind that using whole wheat flour may result in a denser texture and a slightly different flavor.
How do I know when the oil is the right temperature for frying?
Use a kitchen thermometer to ensure the oil temperature is between 350-375°F (175-190°C). You can also test the temperature by dropping a small piece of dough into the oil – it should sizzle and turn golden brown. Click HERE to find more tips about oil temperature.
Can I bake the chrusciki instead of frying them?
Yes, you can bake them. Click HERE for baking instructions. Keep in mind, the texture and flavor may be slightly different. Also you may not achieve the same level of crispiness.
How thin should I roll out the dough?
Aim for a very thin layer, almost translucent. The thinner the dough, the crispier the chrusciki will be. A pasta machine can be a helpful tool for achieving consistent thinness.
Can I make chrusciki without sour cream?
While sour cream is a traditional ingredient that adds richness and tang, you can experiment with substitutes like Greek yogurt or buttermilk. Keep in mind that it might slightly alter the flavor and texture.
What’s the best way to store chrusciki to keep them crispy?
Store chrusciki at room temperature in an airtight container with layers separated by wax paper. Avoid moisture to maintain their crispiness. If storing for an extended period, consider freezing them. Click HERE for more storage instructions.
Can I make them into different shapes?
Absolutely! While the classic ribbon shape is traditional, feel free to get creative. Twist them, fold them, or make them into knots.
What country is Chrusciki from?
Chrusciki, also known as Polish Angel Wings, originate from Poland and are a beloved part of Polish recipes and culinary tradition.
What is Chrusciki made of?
Chrusciki are made from a dough that includes egg yolks, sour cream, flour, and is deep-fried in vegetable oil. Once cooked to a golden brown, they are dusted with powdered sugar.
How long does Chrusciki last?
Chrusciki can last for 2-3 days at room temperature when stored in an airtight container. For longer freshness, they can be kept in the refrigerator or freezer, extending their shelf life.
What is a traditional Polish dessert?
Chrusciki is one of the traditional Polish desserts, celebrated for its delicate and crispy texture, often served during special occasions and known as Polish Angel Wings.
Where does the name Chrusciki come from?
The name Chrusciki translates to ‘little twists’ or ‘crispies’ in Polish, referencing their twisted shape and crispy texture, emblematic of the lightness and delight found in traditional Polish baking.
