Polish Chrusciki Crullers Or Angel Bows Recipes

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POLISH ANGEL WINGS-CHRUSCIKI



Polish Angel Wings-Chrusciki image

This is a classic Polish cookie that my mom and Bushia used to make at Christmas time. I've found that this is a really hard dough to work with, but it is from the original Polish recipe translated into English. These are not really sweet cookies, but they get most of their sweetness from the powdered sugar on the outside.

Provided by Bippie

Categories     Dessert

Time 1h

Yield 50 cookies

Number Of Ingredients 7

5 tablespoons cream
5 egg yolks
1/2 teaspoon salt
1/4 cup sugar
2 1/4 cups flour, plus
1 teaspoon vanilla
powdered sugar

Steps:

  • Beat eggs until thick.
  • Add salt slowly while stirring.
  • Add sugar and vanilla, beat well.
  • Add cream and flour, alternating until blended. You may need more than the flour listed above depending on how humid it is that day.
  • Turn onto a floured board.
  • Cover with a cloth for 10 minutes.
  • Knead until dough blisters.
  • Roll very thin.
  • Cut into 1 inch by 4 inch rectangles.
  • Cut a gash in the middle of the rectangle and pull one end through so it looks like a twist.
  • Fry in 375 degree oil until golden brown.
  • Drain on a rack for 3 minutes then roll into powdered sugar.

CHRUśCIKI (CHRUSTY OR FAWORKI)



Chruściki (Chrusty or Faworki) image

Chruściki, faworki, chrusty or angel wings are traditional donuts prepared in Poland during the carnival period until Fat Thursday.

Provided by Vera Abitbol

Categories     Dessert

Time 1h35m

Number Of Ingredients 10

4 cups all-purpose flour (, sifted)
1 teaspoon baking powder
5 egg yolks
6 tablespoons heavy cream
2 tablespoons butter
1 teaspoon sugar
2 pinches salt
1 tablespoon alcohol of your choice ((or white vinegar))
4 cups vegetable oil
Icing sugar (, or sugar (for sprinkling))

Steps:

  • On a work surface, mix the baking powder, sugar and flour.
  • Make a well in the center and add the eggs, cream, salt, butter, and alcohol.
  • Knead until reaching a smooth and homogeneous dough, about 10 minutes.
  • Wrap the dough with plastic wrap and let stand for 2 hours at room temperature.
  • On a lightly floured surface, knead the dough vigorously (incorporate 1 to 2 tablespoons of flour if the dough sticks too much) and roll it with a rolling pin to a thickness of ⅛ inch (6mm) (or thinner for crispier chruściki).
  • Using a pastry wheel or knife, cut rectangles of about 2x1 inch (5 x 2,5 cm) and make an incision in the center of each rectangle. Take each rectangle and spread the incision to move one of its two smaller sides in this incision.
  • Here is a video that will help you.
  • Deep fry in a oil preheated at 350 F / 170 c, turning chruściki halfway through cooking until very golden brown about 1 minute per side. Fry a few pieces at a time without overcrowding.
  • Drain and place on a plate covered with paper towels. Roll in powdered sugar or sugar.

POLISH CHRUSCIKI (ANGEL WINGS)



Polish Chrusciki (Angel Wings) image

My Polish mother, Zosia, taught me to make these delicate Christmas cookies. She called them chrustki but others call them chrusciki, faworki, or angel wings. They're very delicate and crumble easily so don't wear your fancy black sweater! - Jenny Jones

Time 45m

Yield 36 - 40

Number Of Ingredients 10

3 egg yolks
2 Tablespoons sugar
pinch of salt
2 Tablespoons sour cream (I use reduced fat)
1/2 teaspoon vanilla
1/2 teaspoon each lemon & orange zest
3/4 cup all purpose flour
up to 2 Tablespoons additional flour
1 quart of oil for frying (safflower or canola)
1/2 cup powdered sugar

Steps:

  • In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.
  • On low speed, stir in sour cream, vanilla, zests & flour.
  • Stir in enough additional flour to form a mass (1-2 tablespoons)
  • Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
  • Divide dough in half, keeping extra covered with plastic.
  • On a floured surface, roll each section paper-thin to at least 12" across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
  • Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
  • Drain on paper towels. Let cool an sprinkle with powdered sugar.
  • To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.

CHRUSCIKI BOW TIE COOKIES



Chrusciki Bow Tie Cookies image

My mother-in-law gave me the recipe for these traditional Polish "angel wings." She's been gone for years now, but I still make them in memory of her. -Edward & Linda Svercauski, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 dozen.

Number Of Ingredients 9

3 egg yolks
1 egg
1/4 cup spiced rum
2 tablespoons vanilla extract
1/2 teaspoon salt
1/4 cup confectioners' sugar
2 cups all-purpose flour
Oil for deep-fat frying
Additional confectioners' sugar

Steps:

  • In a large bowl, beat the egg yolks, egg, rum, vanilla and salt until blended. Gradually add confectioners' sugar; beat until smooth. Stir in flour until a stiff dough forms. Turn onto a lightly floured surface; knead seven times., Divide dough into three portions. Roll one portion into a 1/4-in.-thick rectangle, about 12 in. x 5-1/2 in. Cut in half lengthwise, then cut dough widthwise into 1-1/2-in.-wide strips. Cut a 3/4-in. lengthwise slit down the center of each strip; pull one of the ends through the slit, forming a bow. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry cookies, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar.

Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CHRUSCIKI WITH MRS. KOSTYRA



Chrusciki with Mrs. Kostyra image

These crisp, sugar-dusted Polish cookies made with twists of dough quickly fried in hot oil are also known as angels' wings or bow ties. Martha likes to stack a tower of chrusciki on a pressed-glass cake stand, largest chrusciki first, to make a Christmas-tree formation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 dozen cookies

Number Of Ingredients 16

1 tablespoon unsalted butter, melted
2 large eggs
5 large egg yolks
1/4 cup granulated sugar
3 tablespoons sour cream
2 teaspoons salt
1 teaspoon orange extract
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
1 tablespoon rum
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
2 to 3 cups all-purpose flour, plus more for dusting
7 cups (3 pounds) vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling

Steps:

  • Put melted butter, eggs, egg yolks, granulated sugar, sour cream, salt, extracts, vinegar, and rum in the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until mixture is pale, about 3 minutes. With mixer running, add zests. Reduce speed to low, and gradually add up to 3 cups flour, 1/2 cup at a time, until a fairly stiff dough forms.
  • Turn out dough onto a lightly floured surface, and knead, dusting with flour if it seems sticky, until dough becomes smooth, soft, and elastic, about 10 minutes. Halve dough, and wrap each piece in plastic wrap. Let dough rest at room temperature, 30 minutes.
  • Working with 1 piece at a time, roll out dough on a lightly floured surface until very thin (about 1/16 inch thick). Using a straightedge as a guide, cut the dough into 5-by-1 1/4-inch strips. Trim ends on the diagonal.
  • Lay dough strips vertically in front of you, and cut a 1 1/4-inch-long opening through the middle of each strip. Working with one strip at a time, push one end through the cut, then pull through to make a bow-tie shape. Transfer formed chrusciki to a large parchment-lined baking sheet, and cover with a clean, slightly damp kitchen towel. Repeat process with remaining dough.
  • Heat shortening in a large (6-quart) pot over medium-high heat until it registers 375 degrees on a deep-fry thermometer.
  • Working in small batches of about 7, fry chrusciki, turning once with a slotted spoon, until lightly browned, about 1 minute. Transfer fried chrusciki with slotted spoon to two paper-towel-lined baking sheets to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
  • Just before serving, dust chrusciki with confectioners' sugar.

CHRUSCIKI I



Chrusciki I image

This is the Polish version of angel wings.

Provided by Sue Peters

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h30m

Yield 40

Number Of Ingredients 9

12 egg yolks
1 egg
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon whiskey
2 ½ cups all-purpose flour, divided
1 quart vegetable oil for frying
1 cup confectioners' sugar for dusting

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 9.8 g, Cholesterol 66.1 mg, Fat 23.5 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 3.4 g, Sodium 62.5 mg, Sugar 3.6 g

FAWORKI (POLISH CHRUSCIKI)



Faworki (Polish Chrusciki) image

Traditional Polish crispy pastry twists made for Carnival time. They are deep-fried and sprinkled with confectioners' sugar. Light and delicious!

Provided by jacekf

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 22m

Yield 20

Number Of Ingredients 9

2 ½ cups all-purpose flour
6 egg yolks
3 tablespoons sour cream
2 tablespoons white sugar
2 tablespoons butter, softened
1 tablespoon rum
1 pinch salt
2 cups vegetable oil for frying
½ cup confectioners' sugar, or as needed

Steps:

  • Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
  • Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
  • Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
  • Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.

Nutrition Facts : Calories 125.5 calories, Carbohydrate 16.6 g, Cholesterol 65.5 mg, Fat 5.3 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 19.8 mg, Sugar 4.4 g

CHRUSCIKI - POLISH ANGEL WING COOKIES



Chrusciki - Polish Angel Wing Cookies image

This delightful pastry was made by my Polish Grandmother every year for Christmas. Traditionally they were made for the last Thursday before Lent. They take a while to make but the time you put in to making these is well worth the reward!

Provided by Chef Shilale

Categories     Dessert

Time 2h30m

Yield 72 cookies, 36 serving(s)

Number Of Ingredients 8

2 eggs, whole (room temperature)
4 egg yolks (room temperature)
1/2 teaspoon salt
3 -3 1/2 cups all-purpose flour
1/2 cup confectioners' sugar (plus a little more for dusting)
1/4 cup butter (room temperature)
1 1/2 ounces brandy (one shot)
deep frying oil (I like to use lard for these)

Steps:

  • Using a stand mixer, whisk whole eggs, egg yolks, butter and salt until thick and lemon colored.
  • Slowly beat in the confectioner's sugar and brandy.
  • Change to the dough hook and slowly mix in the flour a 1/4 cup at a time until the dough forms and pulls away from the bowl.
  • Using the dough hook, knead the dough for 3-5 minutes. It should be thick like bread dough.
  • Keep the dough in the bowl covered with a damp towel to keep it from drying out.
  • Snip off a baseball sized piece of dough. On a floured surface, roll to 1/8 inch thick at the most!
  • Using a sharp knife cut the dough into 1 1/2 inch wide strips. Then cut the other way in a diagonal to make pieces of dough that are about 1 1/2 X 4 inches.
  • Next use your knife to cut a slit in the center of each piece.
  • To form the wing shape, take one pointy end and poke it through the slit. Very gently pull the end through the slit to form a bow shaped cookie.
  • In a heavy pot or deep skillet, heat the fat of choice (I like lard) to 350°F Use a thermometer!
  • Drop the cookies, 3 cookies at a time, into the fat. Drop 3 cookies at once not 1 at a time. The cookies will sink to the bottom at first then they will puff up and float a couple of seconds later. As soon as this happens use a couple of forks to turn them.
  • Immediately after you turn them use a deep fry strainer to remove them from the fat to drain on brown paper bags.
  • Dust the still hot cookies with confectioner's sugar and repeat, cooking 3 cookies at a time until finished.
  • Store in tightly covered, wax paper-lined tins.

POLISH BOW COOKIES - KRUSCHIKI OR CHRUSCHIKI RECIPE - (4.4/5)



Polish Bow Cookies - Kruschiki Or Chruschiki Recipe - (4.4/5) image

Provided by Alqualonde

Number Of Ingredients 10

9 egg yolks
3 tablespoons sour cream
1 tablespoon rum
1 teaspoon vanilla
1 cup confectioners' sugar
3 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 oil for deep frying

Steps:

  • Beat the egg yolks with the sugar until well combined. Add sour cream, rum and vanilla and mix until smooth. Sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. On a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). Separate dough into several portions and roll very thin. Turn the dough and loosen often when rolling. The dough should look like parchment paper that you can see through. Cut dough into strips approximately 1-1/2 inches wide, 4 inches long. Make slit closer to one end and bring the longer end through the slit. Heat oil to 375 degrees fahrenheit and fry quickly (only a few seconds) until golden not brown. Turn only once. Drain on paper towels. Dust with confectioners sugar.

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