Chrusciki Polish Angel Wing Cookies
Delight your taste buds with Chrusciki, the beloved Polish Angel Wing Cookies that are as delicate and crisp as their name suggests. Perfect for festive gatherings or a sweet indulgence, these traditional treats are made from a silky dough enriched with egg yolks, sour cream, and a hint of vanilla, then twisted into elegant shapes before being lightly fried to golden perfection. Finished with a generous dusting of powdered sugar, their melt-in-your-mouth texture and subtle sweetness make them utterly irresistible. With just 30 minutes of prep, these airy, flaky cookies are a beautiful way to celebrate your culinary heritage or try something new. Embrace Eastern European baking traditions with this easy-to-follow recipe that’s sure to brighten any dessert table or coffee break!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 5 large egg yolks
- 0.25 teaspoons salt
- 0.5 cups sour cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 4 cups vegetable oil (or lard) for frying
- powdered sugar for dusting
Instructions
In a large mixing bowl, whisk together the egg yolks, salt, granulated sugar, vanilla extract, and sour cream until smooth and pale in color, about 2 minutes.
Gradually add the all-purpose flour, 1/2 cup at a time, stirring with a wooden spoon or spatula until a soft dough forms.
Transfer the dough to a lightly floured surface and knead gently for 5-7 minutes until smooth and elastic. If the dough is sticky, add a small amount of flour, but avoid over-flouring.
Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes.
After resting, divide the dough into two portions for easier handling. Roll out one portion at a time on a lightly floured surface to a thin sheet, approximately 1/16 inch thickness.
Using a pizza cutter or sharp knife, cut the dough into rectangles about 2 inches wide and 4 inches long. Slice a small slit in the center of each rectangle and gently pull one end of the rectangle through the slit to create a twist shape.
In a large, deep skillet or heavy-bottomed pot, heat the vegetable oil (or lard) to 350°F (175°C). Work in batches to fry the dough twists for 1-2 minutes per side, or until golden brown and crisp.
Use a slotted spoon to remove the fried cookies from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Once cool, generously dust the cookies with powdered sugar on both sides.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 39 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
