Polish Chruściki (Angel Wings)

Delicate deep-fried angel wing pastries with a thick coating of confectioners' sugar

The Spruce Eats / Barbara Rolek

Prep: 15 mins
Cook: 10 mins
Rest Time: 20 mins
Total: 45 mins
Servings: 24 servings
Nutrition Facts (per serving)
129 Calories
8g Fat
10g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 129
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 7%
Cholesterol 57mg 19%
Sodium 63mg 3%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 3g
Vitamin C 0mg 0%
Calcium 11mg 1%
Iron 1mg 4%
Potassium 32mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chruściki is a flaky pastry treat showered in confectioners' sugar; it is crispy and delicate and melts in your mouth. Traditionally, chruściki (hrooss-CHEE-kee) are associated with the pre-Lenten feasting that starts on Shrove Thursday and continues through Shrove Tuesday (known as Mardi Gras in the States). In Poland, it is Shrove Thursday when chruściki and another fried dessert, pączki, are eaten with abandon. Because they are time-consuming to make, in Poland chruściki are usually reserved for special occasions like Shrove Thursday, weddings, St. Joseph's Day, and name day

In America, chruściki are also known as angel wings and crullers. They can be purchased at most bakeries but are also a fun project to make at home.


  • 5 large egg yolks, room temperature

  • 1 large egg, room temperature

  • 1/2 teaspoon salt

  • 1/4 cup confectioners' sugar, more for garnish

  • 1/4 cup heavy cream

  • 1 teaspoon pure vanilla extract

  • 1 tablespoon rum or brandy

  • 2 cups all-purpose flour

  • Canola or vegetable oil, as needed

  • Honey for serving, optional

Steps to Make It

  1. Combine the egg yolks, whole egg, and salt in the bowl of a mixer. Beat at high speed until thick and lemon-colored, about 5 minutes.

  2. Beat in the confectioners' sugar, cream, vanilla, and rum. Add the flour and beat until the dough comes together, about 5 minutes.

  3. Turn the dough out onto a floured board, divide it in half, cover with plastic wrap, and let it rest for at least 20 minutes.

  4. Working with half of the dough at a time, roll it out to 1/8-inch thickness. Cut it into 2-inch-wide strips. Cut these strips on the diagonal at 4-inch intervals.

  5. Heat 2 inches of oil to 350 F in a large, deep skillet.

  6. Make a slit in the center of each strip of dough. Then pull one end through the slit to form a bow.

  7. Fry six chruściki at a time for 1 minute or less per side or until golden. They will fry quickly, so watch them closely. Place on paper towels to drain.

  8. Dust with the confectioners' sugar and drizzle the chruściki with honey, if desired.

  9. Serve and enjoy.


Freeze the leftover egg whites from this recipe to use in other recipes.

How to Store Chruściki

These pastries tend not to store well, but they can last up to a week if kept tightly covered, layered between waxed paper. To serve, re-crisp in a 350 F oven for a few minutes and dust them with another coating of confectioners' sugar.


Carnival rosettes or rozie karnawalowe also are eaten for the pre-Lenten feasts along with pączki. They are made with the same dough as chruściki but are cut into three rounds of dough that are stacked on top of each other. The edges are then slashed so they curl up in the fryer to resemble a flower. 

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