Chruscik Recipes

POLISH ANGEL WINGS-CHRUSCIKI

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.

CHRUSCIKI (ANGEL WINGS)

Steps:

• Sift the flour with the salt.
• Combine the egg yolks, sugar, almond extract, and lemon zest in the bowl of a stand mixer. Using the paddle attachment, beat at medium until the eggs are thick and bright yellow. The consistency will be just a bit thinner than pudding.
• Reduce the speed to low, add the sour cream, and beat until throughly mixed, about 1 minute.
• Keeping the speed at the lowest setting, add the sifted flour one heaping tablespoon at a time. Allow the flour to be fully worked into the dough before adding the next batch.
• Turn the dough out onto a floured surface. It will be dry and a little crumbly. Knead 10-12 times, then cover with a tea towel and rest for 1 hour.
• Divide the dough ball into 8 pieces, then divide each piece in half. Remove one piece of dough, and cover the rest with the towel.
• Roll out the dough into a large circle until paper thin. Using a pastry wheel, slice the dough into 5" x 2" strips. Make a small slit in one end of the dough, then pass the other end of the strip through the opening to create a knot. Set the raw dough aside onto a baking sheet. Repeat this process with the remaining portions of dough.
• Heat the vegetable oil in a dutch oven to 370°F. While the oil is heating up, prepare several plates or baking sheets lined with paper towels.
• Add 3-4 raw chrusciki to the oil and fry, turning once using forks or tongs, until puffed up and golden brown, about 30 seconds per side. Remove the chrusciki from the oil using a slotted spoon, drain on the paper towel lined plates, and then dust with powdered sugar while still warm. Repeat with the remaining cookies. Watch the temperature of the oil and ensure it stays within 5 degrees of 370° throughout the deep frying process, adjusting the heat level as necessary.
• Chrusciki are best the day-of, but can be kept up to 2 days. To store, lay flat on baking sheets and cover loosely with aluminum foil. Dust again with powdered sugar just before serving.

CHRUśCIKI (CHRUSTY OR FAWORKI)

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.

CHRUSCIKI I

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.

FAWORKI (POLISH CHRUSCIKI)

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.

CHRUSCIKI WITH MRS. KOSTYRA

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.

CHRUśCIKI, CHRUSTY FAWORKI, ANGEL WINGS

Steps:

• Combine flour, sugar, and salt
• In a seperate bowl, combine the egg yolks, 3 tablespoons cream, spirits, vanilla, and zest if you're using it
• Add the wet ingredients to the dry and stir until the dough comes together, use a little more cream if necessary
• Roll out as thin as possible
• Cut into 1 x4 inch strips, cutting a slit in the middle of each strip
• Pul one end through the slit, to create a twisted appearance
• Heat lard to 350 F
• Fry in batches, turning to cook both sides, until golden brown
• Drain on paper towels
• Roll in powdered sugar

WHISKEY CHRUSCIK

Steps:

• Cream the butter and sugar together until fluffy. Add eggs and egg yolks one by one while continuing to beat, then add salt, whiskey, and vanilla. Stir in flour until a smooth dough is formed. Cover, and refrigerate for 1 hour.
• Roll out dough on a well floured surface until very thin, about 1/8-inch thick. Cut dough into rectangles measuring 1x4 inches. Grasping each end of a dough strip, give it two twists to form a bowtie shape. Repeat with remaining dough.
• Heat oil in a deep-fat fryer to 375 degrees F (190 degrees C).
• Fry the cookies in batches until golden brown on both sides, turn them over half way through so they cook evenly. Drain cookies on a paper towel-lined plate, then dust with powdered sugar.

CHRUSCIKI II

Steps:

• In a medium bowl, mix together the butter, yolks, sugar, sour cream, vinegar and rum until smooth. Gradually stir in flour until the dough is thick enough to handle. Turn the dough out onto a lightly floured surface and knead for about 15 minutes. Put the dough into a bowl and cover with a cloth. Let it rest in a cool place for an hour.
• Heat oil in heavy skillet to 375 degrees F (190 degrees C). To test readiness of oil, put a small piece of dough in it, if it immediately comes to the surface, the temperature is right. On a lightly floured surface, roll the dough out to no thicker than 1/8 inch thickness. Cut into strips 2 inches wide and 7 inches long. Cut a 2 inch slit down the center of the strip lengthwise. Pull one end through the hole.
• Fry 4 or 5 strips at a time, turning once, until brown. Drain on paper towels and dust with confectioners' sugar while still warm.

CHRUSCIK

Steps:

• In a medium bowl, beat the egg yolks with the sugar until well blended. Add the sour cream, rum, and vanilla, mix until smooth. Sift together the flour, baking powder and salt; stir into the egg yolk mixture a little at a time. Turn the dough out onto a heavily floured surface and knead vigorously for about 1/2 hour. Allow the dough to absorb as much of the flour as it can so it is no longer sticky.
• Separate dough into 4 or 5 portions and roll out very thin. The dough should be almost as thin as paper, and slightly see-through. Cut dough into strips about 1 1/2 inches wide and 4 inches long. Make a 1 1/2 inch slit in the strip closer to one end. Pull the long end of the strip through the slit.
• Heat the oil to 375 degrees F (190 degrees C). Fry the cookies quickly, turning once. They should be golden but not brown. Drain on paper towels and dust with confectioners' sugar when cool.

FAWORKI RECIPE (POLISH ANGEL WINGS/CHRUSTY/CHRUśCIKI)

Steps:

• Make the dough: Whisk the egg yolks with vanilla and sour cream, add all the other ingredients, and knead a smooth dough. It will take about 7 minutes with a stand mixer (fitted with a dough hook attachment) or about 12 minutes by hand. The dough should be very smooth.
• 'Beat' the dough: Roll out the dough slightly (into roughly 8-inch/20cm round/square), fold in half, then fold in half again. Repeat it 4 times. Beat the dough with the rolling pin while you try to roll it out - this will make these crunchy air bubbles on the faworki. You can roll it out with a pasta machine, I usually don't do that - you should beat it with a rolling pin as much as you can. Note: beating the dough is not completely necessary but it will result in a very crispy, delicate dough.
• Let it rest: Wrap the dough in plastic foil and leave to rest for 20 minutes (it will be easier to roll out).
• Roll out the dough: On a lightly floured surface, roll out the dough as thinly as you can (you should see through the dough). I love to use a silicone rolling mat for rolling out any dough. The dough will be rather tough to roll out.
• Cut and shape the faworki: Cut the dough into 1.5-inch (4cm) wide strips (you can use a ravioli cutter wheel or pizza knife). Cut each strip into 5-inch (13cm) long slices (you can cut them parallel to the previous cuts or at an angle, like on the photos). Cut a small slit in the middle of each strip. Twist and pull one end through the slit. Cover the dough with a kitchen towel so it won't dry out.
• Fry the dough: Heat 3-4 cups of frying oil to 355°F (180°C) in a shallow pot or a frying pan. You should have about 2 inches of fat in the pot. Fry the faworki in batches until golden on both sides (using two forks, turn them on the other side). Don't go away from the pot, they cook fast - about 1-2 minutes per batch. Don't add too many at once or the temperature of the oil will drop too much and they will soak up the fat. The temperature of the oil should always be between 347°F-365°F(175°C-185°C) - it's best to check it with a candy/grill thermometer.
• Dust with powdered sugar: Transfer each batch of faworki to a plate lined with paper towels to drain excess fat. When they are cool enough to handle, transfer them to a second plate and dust them generously with powdered sugar (they should be dusted in sugar while still warm).
• Enjoy!

POLISH CHRUSCIKI

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, mix in sour cream, vanilla, liquor and flour. Stir in enough additional flour to form a mass (usually a couple 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 well floured surface, roll each section paper-thin to at least 12" across. Cut into 1 1/4-inch wide strips. Cut strips into 5-inch lengths. Make a slit in the center of each strip. Pull one end through slit to make a "bow tie".
• Deep fry in oil at about 350-360 F for about 15 seconds each side, turning once using 2 forks, until lightly golden on both sides.
• Drain on paper towels. Let cool and 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.

POLISH ANGEL WINGS {CHRUSCIKI}

Steps:

• Place oil in a large deep pot or deep fryer and heat over medium heat. Use a candy thermometer so you know what your oil temperature is for best results. Heat oil to about 350-360 Degrees F.
• In a medium bowl cream egg yolks,salt and sugar together with a hand mixer on high speed until smooth and pale yellow in color.
• Add sour cream, vanilla, lemon zest and flour and mix on low speed until dough comes together. **You may need to add another tablespoon or two of flour if dough still seems too sticky.
• Place dough on a floured work surface and knead for about one minute.
• Cut dough in half and wrap one half in plastic wrap while you work with the other.
• Roll dough out with a rolling pin on a floured surface. Keep turning the dough as you roll it out and adding more flour to surface as needed. You don't want your dough to stick to the work surface.
• Roll dough out so that it is paper thin.
• Cut dough into strips about 1-1 1/2 inches wide.
• Cut a 2 inch long slit in the center of each strip.
• Push one end of the strip of dough through the slit.
• Pull the end through the other side and shake a bit to let it form a twist or bow tie.
• Continue to make bow ties with the remaining strips. Then work on your next ball of dough.
• Once you have all of your bow ties made check the oil temperature. Start by dropping one cooking in the oil to test it. You should cook cookie for about 10-15 seconds per side. If it's cooking faster than that reduce the temperature and wait for the oil to cool down a bit. Use two forks to turn your cookie over after 10-15 seconds then cook for and additional 10-15 seconds. You want them to be lightly browned.
• Remove cookies to a cookie sheet lined with paper towels.
• Let the cookies cool completely then coat with a generous coating of confectioner sugar.

CHRUSCIKI LEAVES

Steps:

• Put butter, eggs, yolks, granulated sugar, salt, vanilla, zests, Cognac, and sour cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until pale and thick, 8 to 10 minutes. Reduce speed to low; gradually add enough flour to form a fairly stiff dough. Turn out dough onto a floured work surface; knead until dough blisters, becomes elastic, and can be handled easily, 6 to 8 minutes, adding flour if needed.
• Divide dough into 4 pieces. Keep dough under an inverted bowl to prevent it from drying out. Working with 1 piece at a time, roll out dough to 1/8 inch thick. If dough becomes too elastic while rolling, cover with plastic, and let rest 15 minutes. Cut out leaves with a leaf-shape cookie cutter; transfer to a tray lined with parchment paper. Repeat with remaining dough, layering leaves between sheets of parchment paper. Collect all scraps, and let rest 20 minutes before rerolling.
• Heat oil in a medium-heavy saucepan until it registers 375 degrees on a deep-fry thermometer. Stretch leaves slightly so they will curl while frying. Fry in batches of 12, turning occasionally, until pale golden brown, about 3 minutes. Transfer to baking sheets lined with paper towels to drain and cool. Sprinkle with confectioners' sugar. Store in airtight containers at room temperature up to 2 days.

GUANTI AND/OR CHRUSCIK

Steps:

• Guanti: In a large bowl, beat eggs until light, add sugar, milk, Crisco, salt and vanilla, and mix well.
• Beat in flour, until dough is formed.
• Using about 1/4 of the dough at a time, roll dough to wafer thinness on a floured board (or put dough through a pasta machine).
• Using a dough cutting wheel, or knife, cut the dough into strips about 2 1/2 inches wide by 4 inches long.
• Continue with remaining dough.
• Deep fry the dough strips in hot oil or Crisco, until lightly golden (about 1-2 minutes).
• Remove from pan and drain on paper towels or brown paper.
• Sprinkle with powdered sugar OR lightly coat with a honey syrup (honey thinned with water) before serving.
• Chrúscik (pronounced kris-chick-e): Mix together flour, salt and baking powder.
• Melt butter and cream cheese with milk.
• In a large bowl, combine sugar, eggs, vanilla and brandy and mix well.
• Add flour mixture and cream cheese mixture alternately to the egg mixture, mix well after each addition.
• Dough should be soft.
• On a floured pastry cloth, roll dough 1/8 inch thick.
• Cut dough into 3 inch strips.
• Cut a small slit in the center of each strip.
• Pull one end of the strip through the slit in the center, forming a"twist" in the middle.
• Fry in hot oil until light golden on each side.
• Remove from pan, drain on brown paper.
• Sprinkle with powdered sugar.

POLISH CHRUSCIKI (ANGEL WINGS)

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.