New this month
Get the Allrecipes magazine

Chrusciki I

"This is the Polish version of angel wings."
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 256 cals
Original recipe yields 40 servings (80 cookies)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • 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.

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.

Nutrition Facts


Per Serving: 256 calories; 23.5 g fat; 9.8 g carbohydrates; 1.8 g protein; 66 mg cholesterol; 62 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 15
Most helpful
Most positive
Least positive
Newest

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 ...

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 ...

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

loved it i used a little more vanilla extact