Chrusciki recipe (Faworki or Polish Angel Wings)
During Polish Fat Thursday, known as Tłusty czwartek, and throughout Karnawał before Lent, trays of Chrusciki, Chruściki, Faworki, Chrust, Chrusty, and Angel Wings fill homes, supermarkets, and bakeries advance orders across Central Europe. These Polish Angel Wings are famous for their crispy pastry twists made from deep-fried dough that turns into a melt-in-your-mouth dough texture once dusted generously with powdered sugar. Traditionally served alongside pączki, oponki cheese donuts, and other Polish donuts, they also appear at Easter, Christmas, and even weddings. Their name connects to medieval ribbons, inspired by the French word faveur, while Chrust refers to brushwood or dry branches, which perfectly describes their delicate, twig-like shape.
I’ve made both a small batch 72 faworki and lighter portions like 30 faworki, 36-40 pieces, or even 6 dozen, depending on the occasion. Though they look like delicate Christmas cookies and crumble easily, they are surprisingly simple when you follow the rhythm: Prep Time 30 minutes, Cook Time 20 minutes, Total Time 50 minutes, or sometimes Prep Time 20 min, Cook Time 45-60 min, Total Time 35 mins depending on batch size and rolling thickness. Each piece is light, airy, and low at Calories 39 kcal, which explains the strong rating 5 from 6 votes and 4.6 from 13 reviews seen across traditional recipes. Their form may look fragile like sweet crunchy pastry ribbons, but their flavor carries generations of celebration in every bite.
Ingredients
| Category | Ingredients & Measurements |
| Flour Options | all-purpose flour, bread flour 4 1/2 cups 585g, 2 cups flour, flour 1 1/3 cup 165g, 3/4 cup flour, 1/2 cup flour dusting |
| Salt & Sweeteners | pinch salt, 1/4 teaspoon salt, tablespoon sugar, vanilla sugar, powdered sugar, powdered sugar for dusting |
| Flavorings | vanilla extract 1 teaspoon, citrus zest, lemon zest, orange zest, 2 teaspoons grated lemon zest or orange zest |
| Eggs | 3 eggs yolks, 2 large egg yolks, 7 eggs |
| Dairy | 3 tablespoons sour cream, 1/4 cup 60g sour cream, heavy cream 3-5 tablespoons, reduced fat sour cream |
| Alcohol Options | 1 tablespoon spirits Soplica whiskey rum, 2 teaspoons vodka rum apple cider vinegar, 75% 151 proof alcohol |
| Optional Additions | baking powder optional, beer instead of sour cream |
| Frying Fats | lard traditional frying, frying oil 3-4 cups, 1 quart oil safflower canola sunflower vegetable oil refined coconut oil |
How to Measure Flour
When making delicate Polish Angel Wings (Chruściki / Faworki Recipe), accurate flour measurement makes a real difference in texture. I always recommend using a kitchen scale because it removes guesswork. If you use measuring cups, remember that 1 cup flour 120-150g can vary depending on how it’s filled, while in many traditional Polish recipes 1 cup flour 125g is the standard. Even a small difference can change how stiff or soft the dough becomes, which affects how thin you can roll it before frying.
If you don’t have a scale, handle the flour properly. First fluff flour in the container, then spoon flour gently and sprinkle into measuring cup. After filling, sweep excess with knife to level it. Never do not scoop directly, because that packs the flour tightly and adds more than needed, making the dough too dense instead of light and crisp.
Step-by-Step Method for Perfect Faworki
Start by combine flour sugar salt in one bowl, then whisk egg yolks vanilla sour cream in another. Add wet ingredients to dry and begin to knead smooth dough. You can work it for 7 minutes stand mixer dough hook or about 12 minutes by hand. Some cooks prefer to knead 50 turns 2 minutes, while others even run dough through meat grinder two or three times for extra smoothness. After that, beat dough 10 minutes rolling pin, then fold in half repeat 4 times or more to build structure. Wrap plastic foil rest 20 minutes; a rest longer easier roll makes the dough much more manageable. Roll it paper-thin 12 inches across or into an 8-inch 20cm round square before cutting into 1.5-inch 4cm strips or 1 inch 3 cm strips, then slice into 5-inch 13cm lengths. Make a slit middle, twist pull through slit bow tie shape, and cover with kitchen towel so they don’t dry out.
For frying, heat oil 350°F, ideally between 355°F 180°C or 347-365°F 175-185°C, keeping about 2 inches depth oil in the pan. Fry batches 1-2 minutes, flip with forks, and cook until golden brown or lightly browned. Transfer to drain paper towels, then roll in powdered sugar and dust generously while warm. If you prefer a lighter version, try the bake option 400°F 200°C 8 minutes, brush melted butter first, and enjoy a puffy golden baked version that still keeps that classic crisp texture.
Storage
When I make a big batch of Polish Angel Wings, I always plan ahead for storage. You can store dough fridge 2 days plastic foil, keeping it tightly wrapped so it does not dry out. Once fried, place them in an open container paper towel cover and keep at room temperature several days. I like to separate layers waxed paper so they don’t stick, then cover aluminum foil not plastic to protect their crisp texture.
They may be less crunchy next day, but they still taste wonderful with fresh powdered sugar. And never waste ingredients—always freeze egg whites for another sweet recipe.
More Polish Desserts
If you love these crispy ribbons, you’ll probably enjoy other Polish treats too. Nothing beats fresh Paczki Polish doughnuts during celebrations, or a slice of Apple tart meringue topping with coffee. I often serve Fluffy sweet steamed buns blueberry sauce or a rich Nut roll chocolate for family gatherings. For something lighter, try Naleśniki Polish crepes cream cheese filling, buttery Rogaliki orange walnut rugelach, or delicate Bezy.
When I want balance, I add a savory dish like pierogi dough recipe or Pasta with Sausage and Peppers, and finish with a refreshing Strawberry banana milkshake.
FAQ’s : Polish Angel Wings (Chruściki / Faworki)
1. What are Polish Angel Wings (Chruściki / Faworki)?
Polish Angel Wings are thin, crispy strips of dough that are twisted into a bow shape, deep-fried, and dusted generously with powdered sugar. They are traditionally served during Fat Thursday (Tłusty Czwartek), Christmas, Easter, and weddings.
2. Why are they called Chruściki or Faworki?
The name Chrust refers to dry twigs or brushwood, describing their delicate, twig-like shape. Faworki comes from the French word faveur, meaning ribbon, which reflects their twisted ribbon appearance.
3. Why is alcohol added to the dough?
Vodka, rum, or high-proof alcohol helps prevent the dough from absorbing too much oil while frying. It also keeps the texture light and crisp.
4. Can I bake Angel Wings instead of frying?
Yes, you can bake them at 400°F (200°C) for about 8 minutes after brushing with melted butter. They will be crisp but slightly different from the traditional fried version.
5. How thin should the dough be rolled?
The dough should be rolled paper-thin. You should almost see through it. Thin dough creates the signature crispy and bubbly texture.
6. How do I know the oil temperature is correct?
The oil should stay between 347–365°F (175–185°C). Using a thermometer ensures they fry quickly without absorbing too much oil.
7. How long do Polish Angel Wings stay fresh?
They are best eaten the same day but can be stored at room temperature for several days in a loosely covered container. They may lose some crispness by the next day.
8. Can I make the dough ahead of time?
Yes. The dough can be wrapped tightly in plastic foil and stored in the refrigerator for up to 2 days before frying.
9. Why are my faworki not crispy?
They may not be rolled thin enough, the oil temperature may be too low, or the dough was not kneaded and beaten properly to create air bubbles.
10. Are Polish Angel Wings very sweet?
No. The dough itself is only lightly sweet. Most of the sweetness comes from the generous dusting of powdered sugar after frying.