Old-Fashioned Polish Chrusciki (Mom’s Christmas Angel Wings)

Some Christmas recipes have a way of bringing us right back to childhood. For many Polish-American families, homemade Polish Chrusciki, also known as Angel Wings, are one of those special holiday traditions.

I love the story behind this old-fashioned recipe. Every Christmas, a mother would make a batch of chrusciki, and her little child would help twist the dough into those familiar ribbon shapes. It was a simple kitchen job, but the kind that becomes a treasured memory years later.

When that child eventually tried making the cookies alone using Mom’s handwritten recipe, it wasn’t quite as easy as remembered. The rich dough took some patience, and deep-frying felt a little intimidating.

But after a few struggles, the dough finally came together. The finished pastries were light, airy, and delicious.

Still, there was something missing: that exact taste of childhood.

Isn’t that how family recipes sometimes are? We can follow every instruction, use the same ingredients, and make something wonderful, but nothing quite compares to the way Mom made it.

These traditional Polish Chrusciki are delicate, golden fried pastries dusted generously with powdered sugar. They’re a beautiful addition to Christmas cookie trays and a lovely way to keep old family traditions alive.

What Are Polish Chrusciki?

Chrusciki are traditional Polish fried pastries made from thinly rolled dough that’s cut into strips and twisted into decorative ribbons.

They’re also called Faworki or Polish Angel Wings.

The dough is fried briefly until golden and crisp, then finished with a generous dusting of powdered sugar.

Although they’re especially associated with Polish Carnival celebrations and Fat Thursday, many Polish-American families prepare them for Christmas, weddings, and special family gatherings.

Unlike soft cookies or doughnuts, properly made chrusciki should be light, delicate, and crispy.

Why You’ll Love This Old-Fashioned Recipe

• A treasured family recipe: Based on handwritten instructions passed down through a family.
• Traditional Christmas baking: Perfect for Polish-American holiday celebrations.
• Light and delicate: Thin dough creates wonderfully crisp pastries.
• Simple ingredients: Made with flour, eggs, butter, sugar, and vanilla.
• A family activity: Children can help shape the dough while adults handle the frying.

Ingredients You’ll Need

This handwritten recipe uses just a few traditional baking ingredients.

• 2 cups all-purpose flour
• 2 large eggs
• 4 large egg yolks
• ½ teaspoon salt
• ¾ cup powdered sugar
• ¼ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• Vegetable oil, for deep-frying
• Additional powdered sugar, for dusting

Ingredient Notes

Eggs and Egg Yolks: Give the dough its rich color and structure.

Butter: Adds tenderness and a lovely homemade flavor.

Powdered Sugar: Sweetens the dough, with more used for dusting after frying.

Vanilla: Adds a familiar, delicate sweetness.

Flour: All-purpose flour provides the structure needed for rolling the dough into thin strips.

How to Make Old-Fashioned Polish Chrusciki

Step 1: Cream the Butter and Sugar

Place the softened butter and powdered sugar in a large mixing bowl.

Beat until creamy and well combined.

This is the first step in the original handwritten recipe.

Step 2: Add the Eggs

Add the whole eggs and salt, mixing until incorporated.

Gradually add the egg yolks, continuing to beat until the mixture is smooth and blended.

Step 3: Add Vanilla and Flour

Stir in the vanilla extract.

Gradually add the flour by hand, mixing until a firm dough forms.

The dough should be workable rather than excessively sticky.

Step 4: Knead the Dough

Transfer the dough to a lightly floured surface.

Knead for approximately 10 minutes, until smooth and elastic.

The original handwritten instructions specifically call for kneading the dough well before rolling.

Step 5: Roll the Dough Thin

Divide the dough into smaller portions.

Roll each portion as thinly as possible on a lightly floured surface.

Thin dough is essential for creating the delicate, crispy texture of traditional chrusciki.

Step 6: Cut Into Strips

Using a sharp knife or pastry cutter, cut the rolled dough into strips approximately 4 inches long.

A width of about 1 inch makes them easy to shape.

Cut a small slit in the center of each strip.

Step 7: Twist the Angel Wings

Take one end of a dough strip and carefully pull it through the center slit.

Gently straighten the pastry to create the traditional twisted ribbon shape.

Repeat with the remaining dough.

This is the part of the recipe that children often remember helping with in their family kitchens.

Step 8: Fry Until Lightly Brown

Heat vegetable oil in a deep, heavy-bottomed pot to approximately 350°F.

Carefully add a few pastries at a time.

Fry briefly, turning as needed, until lightly golden on both sides.

The exact frying time depends on how thinly the dough has been rolled.

Step 9: Drain and Dust with Sugar

Remove the pastries using a slotted spoon.

Place them on paper towels to drain excess oil.

Allow them to cool slightly, then dust generously with powdered sugar.

Serve once cooled.

Tips for Making Perfect Polish Angel Wings

Roll the dough thin. This is one of the most important secrets to light, crispy chrusciki.

Knead thoroughly. The handwritten recipe calls for approximately 10 minutes of kneading.

Keep the oil temperature steady. Oil that’s too cool can make the pastries greasy, while excessively hot oil can brown them too quickly.

Fry in small batches. This makes the pastries easier to turn and helps maintain the oil temperature.

Don’t overbrown. Remove the chrusciki once they’re lightly golden.

The Christmas Tradition Behind Chrusciki

One of the sweetest things about old-fashioned family recipes is how they connect generations.

For some families, Christmas wouldn’t feel complete without a plate of homemade angel wings.

The dough would be rolled across the kitchen table, little hands would help twist the ribbons, and someone would stand by the stove frying batch after batch.

The finished pastries would be piled high and covered with powdered sugar.

Even when we grow older and make the same recipe ourselves, those memories remain part of the experience.

How to Store Homemade Chrusciki

Room Temperature: Store completely cooled pastries in an airtight container for approximately 2–3 days.

Refrigerator: Avoid refrigerating if possible, since moisture can soften the crispy pastry.

Freezer: Chrusciki can be frozen, but their delicate texture may change after thawing.

For the best results, enjoy them fresh and dust with additional powdered sugar before serving.

Frequently Asked Questions

Are chrusciki and faworki the same thing?

Yes. Both names refer to traditional Polish twisted fried pastries, commonly called Angel Wings in English.

Why are my chrusciki not crispy?

The dough may have been rolled too thick, or the frying oil may not have been hot enough.

Can I make the dough ahead of time?

You can prepare the dough ahead and keep it tightly wrapped in the refrigerator overnight. Allow it to become pliable before rolling.

Why do chrusciki have a slit in the middle?

The slit allows one end of the dough to be pulled through, creating the traditional twisted ribbon shape.

A Christmas Recipe Worth Remembering

There’s something beautiful about finding an old handwritten recipe and bringing it back to life.

These homemade Polish Chrusciki aren’t just delicate fried pastries. They’re a reminder of Christmas mornings, family kitchens, and the people who taught us how to bake.

And even if they never taste exactly the way Mom made them, every batch keeps a little piece of that tradition alive.

Old-Fashioned Polish Chrusciki (Christmas Angel Wings)

Traditional Polish Angel Wings made from an old handwritten family recipe. Thin, crispy fried pastries finished with powdered sugar.

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Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 large eggs
• 4 large egg yolks
• ½ teaspoon salt
• ¾ cup powdered sugar
• ¼ cup unsalted butter softened
• 1 teaspoon vanilla extract
• Vegetable oil for deep-frying
• Additional powdered sugar for dusting

Method

 

1. Beat softened butter and powdered sugar until creamy.
2. Add the whole eggs and salt, mixing until combined.
3. Gradually add the egg yolks and beat until smooth.
4. Mix in the vanilla extract.
5. Add flour gradually by hand until a firm dough forms.
6. Knead the dough for approximately 10 minutes.
7. Roll as thinly as possible on a floured surface.
8. Cut into strips approximately 4 inches long and 1 inch wide.
9. Make a small slit in the center of each strip.
10. Pull one end through the slit to create a twisted ribbon.
11. Heat vegetable oil to approximately 350°F.
12. Fry in small batches until lightly golden.
13. Drain on paper towels.
14. Cool slightly and dust generously with powdered sugar.

Notes

The original handwritten instructions specify kneading for 10 minutes, cutting strips about 4 inches long, twisting them through a center slit, and frying until lightly brown. The suggested frying temperature and approximate yield are practical additions, not measurements recorded on the handwritten card.

Storage: Store in an airtight container at room temperature for 2–3 days.