Chrusciki I

Chrusciki I

"This is the Polish version of angel wings."
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Ingredients

1 h 30 m servings 256 cals
Serving size has been adjusted!
Original recipe yields 40 servings

Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

Read all reviews 11
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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 ...

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

Almost like Moms

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 so...

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 f...

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 ...

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

I've made a similar recipe for over 50 years the difference is mine uses 6 egg yokes and 5 Tbl sour cream alternating flour and sour cream till you have a nice ball then kneed till blistery and ...

I am Polish my mom said these are better than hers. Delicious my grand kids loved them too.

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