Polish Chruściki (Angel Wings)

Polish Angel Wings (Chrusciki)

The Spruce / Barbara Rolek

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 6 dozen (24 servings)
Nutritional Guidelines (per serving)
66 Calories
4g Fat
4g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 dozen (24 servings)
Amount per serving
Calories 66
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 78mg 26%
Sodium 88mg 4%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 1%
Protein 3g
Calcium 21mg 2%
*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.)

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. Herring are eaten on Shrove Tuesday (when Americans have their Pączki Day) and the day is known as sledziówka.

Because they are time-consuming to make, chruściki in Poland are usually reserved for special occasions like Shrove Thursday, weddings, St. Joseph's Day, and name day

In America, where chruściki are also known as angel wings and crullers, they can be purchased at most bakeries and are served at any special occasion.

Freeze the leftover egg whites from this recipe and save them for other recipes.


  • 5 large egg yolks (room temperature)
  • 1 large egg (room temperature)
  • 1/2 teaspoon salt
  • 1/4 cup confectioners' sugar
  • 1/4 cup cream (heavy)
  • 1 teaspoon vanilla extract
  • 1 tablespoon rum (or brandy)
  • 2 cups flour (all-purpose)
  • 1 quart canola (or vegetable oil)
  • Garnish: confectioners' sugar

Steps to Make It

  1. Combine 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 confectioners' sugar, cream, vanilla, and rum. Add flour and beat until blisters form in the dough, after about 5 minutes.

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

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

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

  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 6 chruściki at a time for 1 minute or less per side or until golden. These fry quickly, so watch closely. Drain on paper towels.

  8. Dust with confectioners' sugar. Some like to drizzle their chruściki with honey.

  9. These pastries tend not to store well, but if kept tightly covered, they can be re-crisped in a 350 F oven for a few minutes and served the next day. Remember to dust them with another coating of confectioners' sugar.

Carnival Rosettes Variation

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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