Angel Wing Cookies, also known as Chrusciki, are a traditional Polish dessert that’s perfect for special occasions, holidays, or any time you’re craving a light, crispy treat. These delicate, fried cookies are made with egg yolks, heavy cream, and vanilla, then twisted into beautiful shapes and dusted with powdered sugar for a sweet, crunchy bite. Chrusciki cookies are a popular choice for Christmas cookies, Easter desserts, and other festive celebrations. With a light, melt-in-your-mouth texture, this easy-to-make recipe is sure to impress your guests. Whether you’re new to Polish baking or a seasoned pro, these angel wing cookies will quickly become a favorite addition to your holiday traditions.

These delicate and crispy Angel Wing Cookies (Chrusciki) are a traditional Polish treat, perfect for holidays or any special occasion. Made with simple ingredients like egg yolks, sugar, and flour, these fried pastries are light, airy, and coated in powdered sugar, offering a delightful crunch in every bite. They’re shaped into beautiful twists that resemble angel wings, making them not only delicious but visually stunning. Enjoy these traditional cookies as a sweet treat for family gatherings or festive celebrations!
Ingredients
- 6 egg yolks (from large eggs)
- 6 Tbsp granulated sugar
- 6 Tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1 Tbsp unsalted butter, melted
- Pinch of salt
- 2 1/4 cups all-purpose flour, plus extra for dusting and kneading
- Vegetable oil (or extra light olive oil, for frying)
- 1/4 cup powdered sugar, for dusting (adjust to taste)
Instructions
- Make the Dough
In a large mixing bowl, use an electric hand mixer to beat the egg yolks and granulated sugar on high speed for about 1 minute, until the mixture becomes light and pale in color. Add the heavy cream, vanilla extract, melted butter, and a pinch of salt, continuing to mix until well combined. Gradually add the flour, a little at a time, mixing until the dough becomes thick. Once it gets too difficult to use the mixer, switch to a firm spatula and mix until fully incorporated. Transfer the dough to a work surface and knead for 1-2 minutes, until the dough becomes smooth and elastic. Add extra flour as necessary to prevent stickiness. - Roll the Dough
Divide the dough into four equal pieces and wrap each piece tightly in plastic wrap. Work with one piece at a time, keeping the others covered. Roll out each piece on a lightly floured surface as thinly as possible, ensuring it doesn’t stick. - Cut and Shape the Cookies
Once the dough is rolled thin, use a pizza cutter or ravioli cutter to slice the dough into 1-inch wide strips. Then, cut the strips diagonally into 4-inch lengths. Make a 1-inch slit lengthwise down the center of each piece. Gently pull one end of the dough through the slit to create a twisted or angel wing shape. - Fry and Dust with Powdered Sugar
In a large saucepan, pour in 2 inches of oil and heat over medium heat until it reaches 370°F. Use a thermometer to ensure the temperature stays between 360-370°F while frying. Carefully add 3-4 angel wing cookies to the hot oil, one at a time. They will float to the surface. Fry for 15 seconds per side, flipping the cookies with two forks. If they fry faster, the oil may be too hot. Once golden and crispy, transfer the cookies to a paper towel-lined platter to drain excess oil and cool. Repeat the process with the remaining dough. Once cooled, dust the cookies generously with powdered sugar.
Tips
- Thin Dough: Roll the dough as thin as possible to achieve a light, crispy texture. If the dough is too thick, the cookies may not be as crunchy.
- Oil Temperature: Maintain the oil temperature at 360-370°F for perfect frying results. If the oil is too hot, the cookies will burn quickly; too cold, and they may absorb excess oil and become greasy.
- Resting Dough: Allow the dough to rest before rolling it out to ensure a smoother texture when kneading.
Variations and Substitutions
- Flavoring: Add a teaspoon of almond extract or citrus zest (lemon or orange) to the dough for a unique twist on the classic flavor.
- Shape: Instead of twisting the dough into traditional angel wings, try other shapes such as bows or ribbons for variety.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version of these cookies.
FAQs
Can I make Angel Wing Cookies ahead of time?
Yes! These cookies store well. Keep them in an airtight container at room temperature for up to a week. Just be sure to dust with powdered sugar before serving.
Can I freeze these cookies?
Yes, you can freeze them. Place the cookies in an airtight container or freezer-safe bag, separating layers with parchment paper. They will keep for up to 2 months. Thaw them at room temperature before serving.
How do I know if the oil is at the right temperature?
Use a thermometer to check the temperature of the oil. If you don’t have one, drop a small piece of dough into the oil. If it sizzles and floats to the surface almost immediately, the oil is ready.
Serving Suggestions
- Serve these Angel Wing Cookies with a cup of hot tea or coffee for an elegant, indulgent treat.
- Pair with a light fruit salad or fresh berries to balance the sweetness.
- They’re also a great addition to a holiday dessert table, alongside other festive treats like Polish kolaczki or powdered sugar donuts.
Why You’ll Love This Recipe
- Crispy and Light: These cookies are incredibly light and crispy, offering a satisfying crunch with every bite.
- Tradition with a Twist: A beloved Polish classic, these cookies bring a piece of tradition to your table while being easy to make and customize.
- Perfect for Special Occasions: Whether it’s for Christmas, Easter, or a family gathering, these cookies are a festive and delightful treat everyone will adore.
Enjoy making these traditional Chrusciki cookies and share them with loved ones for a sweet celebration of flavor!
Angel Wing Cookies (Chrusciki)
50
servings30
minutes15
minutesIngredients
6 egg yolks (from large eggs)
6 Tbsp granulated sugar
6 Tbsp heavy whipping cream
1 tsp vanilla extract
1 Tbsp unsalted butter, melted
Pinch of salt
2 1/4 cups all-purpose flour, plus extra for dusting and kneading
Vegetable oil (or extra light olive oil, for frying)
1/4 cup powdered sugar, for dusting (adjust to taste)
Directions
- Make the Dough
- In a large mixing bowl, use an electric hand mixer to beat the egg yolks and granulated sugar on high speed for about 1 minute, until the mixture becomes light and pale in color. Add the heavy cream, vanilla extract, melted butter, and a pinch of salt, continuing to mix until well combined. Gradually add the flour, a little at a time, mixing until the dough becomes thick. Once it gets too difficult to use the mixer, switch to a firm spatula and mix until fully incorporated. Transfer the dough to a work surface and knead for 1-2 minutes, until the dough becomes smooth and elastic. Add extra flour as necessary to prevent stickiness.
- Roll the Dough
- Divide the dough into four equal pieces and wrap each piece tightly in plastic wrap. Work with one piece at a time, keeping the others covered. Roll out each piece on a lightly floured surface as thinly as possible, ensuring it doesn’t stick.
- Cut and Shape the Cookies
- Once the dough is rolled thin, use a pizza cutter or ravioli cutter to slice the dough into 1-inch wide strips. Then, cut the strips diagonally into 4-inch lengths. Make a 1-inch slit lengthwise down the center of each piece. Gently pull one end of the dough through the slit to create a twisted or angel wing shape.
- Fry and Dust with Powdered Sugar
- In a large saucepan, pour in 2 inches of oil and heat over medium heat until it reaches 370°F. Use a thermometer to ensure the temperature stays between 360-370°F while frying. Carefully add 3-4 angel wing cookies to the hot oil, one at a time. They will float to the surface. Fry for 15 seconds per side, flipping the cookies with two forks. If they fry faster, the oil may be too hot. Once golden and crispy, transfer the cookies to a paper towel-lined platter to drain excess oil and cool. Repeat the process with the remaining dough. Once cooled, dust the cookies generously with powdered sugar.
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