Chrusciki I Recipe -
Chrusciki I Recipe
  • READY IN hrs

Chrusciki I

Recipe by  

"This is the Polish version of angel wings."

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Ingredients Edit and Save

Original recipe makes 80 cookies Change Servings
  • PREP

    1 hr
  • COOK

    30 mins

    1 hr 30 mins


  1. In a medium bowl, whisk egg yolks, egg, sugar, salt, vanilla, and whiskey. Stir in 2 cups of the flour. If dough is sticky, add the rest of the flour. Knead dough for 5 minutes; divide into three parts. Keep dough pieces covered with plastic wrap until ready to use.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Or, alternately, melt 2 pounds lard(see Editor's Note). Oil should be about 1 inch deep.
  3. On a lightly floured surface, roll out one piece of the dough until it's paper-thin. Cut into parallelogram (long diamond) shapes, and use a sharp paring knife to cut a slot in the centers. Pull one point of the diamond through the slot; set aside and repeat with remaining pieces.
  4. Fry 2 to 4 pieces at a time, depending on the size of your pan, about 5 to 10 seconds on each side. The cookies should not be browned. Remove from oil and drain on paper towels; dust with confectioners' sugar when cool. Store any remaining cookies in an airtight container.
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  • Editor's Notes:
  • These are traditionally fried in lard. You'll need about 2 pounds of lard to make it deep enough for frying.
  • We have determined the nutritional value of lard for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of fat used.

Reviews More Reviews

Apr 10, 2003

Only one word for these. GREAT! I added a LITTLE more whiskey. :-)))))

Dec 11, 2005

Almost like Moms


9 Ratings

Nov 26, 2014

I make these the traditional Polish way. To keep from being tough no egg whites. 13 egg yokes. Small container of sour cream. Flour until it stops sticking to your hands. I have never made them in under 3 hours. Type of alcohol does not matter. I use whiskey. I usually use 2 boxes of xxx sugar. They melt in your mouth.....remember don't be afraid to kneed the dough....there are no real measurements of ingredients. Super light and super tasty.

Dec 01, 2011

These bring back some incredible edible memories! My mother and grandmother made them when I was young. If you like a light thin pastry that is not too sweet you will love them too. They are sooo good! I can't wait to make them for the holidays.

Dec 18, 2014

This recipe is "spot-on"! My Babcia (grandmother, in Polish, pronounced "BAHB-CHA") and I made these by the bushel at Christmastime and even for Easter, and whenever there was a truly special family event (weddings, etc.). We would make this dough just like this, and she would put in the whisky (we used Calvert's Blended Canadian Whisky back then; it is no longer available, but Black Velvet or Seagram's 7 will work just fine). We would put the dough together, then roll it out in batches, really thinly, and form them, and then I would stand at the stove and fry, fry, fry... it took us a whole day, but it was a day well-spent. As I said, we would make them by the bushel, and we would use a dozen eggs for one batch. Excellent pastry!

Dec 22, 2010

Thank you!!! I love these wonderful hoiday cookies, but never knew what they where called.

Dec 13, 2014

This is the exact recipe my mother used. The recipe makes a lot. Sometimes I will freeze some after they have been rolled, cut and shaped. Freeze between sheets of parchment paper. When ready to make them, remove from freezer and fry. Be aware, do not make them on a warm and humid day because they will lose their crispness.

Oct 04, 2014

these cookies were so great! They really do melt in your mouth and are so fun to fry! :)


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  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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