Chrusciki I

Chrusciki I

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"This is the Polish version of angel wings."
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1 h 30 m servings 256 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • 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

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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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  • Prep

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  • Ready In

  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.


  • 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.



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

Almost like Moms

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 ...

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...

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

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 ...

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

I used 2 Tb of bourbon and added 1/4 C of flour. Everyone enjoyed them!

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