Polish Angel Wings Chrusciki
Delicate, sweet, and irresistibly crispy, Polish Angel Wings, or Chrusciki, are a traditional treat that's perfect for celebrations, holidays, or an indulgent snack. This recipe combines simple pantry staples like egg yolks, sour cream, and vanilla to create dough that's rolled thin, twisted into elegant shapes, and fried to golden perfection. A generous dusting of powdered sugar adds a light, sweet finish, enhancing their signature airy texture. With just 30 minutes of prep time, these classic Polish pastries are a delightful way to bring Old World charm to your table. Whether served as a dessert centerpiece or paired with coffee, Chrusciki offer heavenly bites of nostalgia and joy.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 5 large egg yolks
- 3 tablespoons sour cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon unsalted butter (melted and cooled)
- 4 cups neutral frying oil (e.g., canola or vegetable oil)
- 0.5 cup powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine egg yolks, granulated sugar, salt, and vanilla extract. Beat the mixture using a hand mixer or stand mixer with a whisk attachment until it becomes thick, pale, and creamy (about 2-3 minutes).
Add the sour cream and melted butter to the egg mixture, and mix until well combined.
Gradually sift in the flour, a little at a time, while mixing on low speed. Once the dough begins to come together, switch to kneading it by hand. Knead on a floured surface for about 5 minutes, until the dough is smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes to relax the gluten, making it easier to roll out.
Divide the dough into two portions for easier handling. Roll out one portion on a lightly floured surface to about 1/8-inch thickness. Use a sharp knife or pastry cutter to cut the dough into 1x4-inch strips.
Make a slit in the center of each strip and pull one end through the slit to create a twist. Repeat with the remaining dough strips.
Heat the frying oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the twisted pastries in batches, turning them occasionally, until they are golden brown and crispy on both sides (about 1 to 2 minutes per batch).
Use a slotted spoon to transfer the fried pastries to a plate lined with paper towels to drain excess oil. Allow them to cool slightly.
Generously dust the cooled pastries with powdered sugar before serving. Enjoy immediately or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 13.2 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 61 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.
