Angel Wings

Ahhh, Angel Wings 😍 — those delicate, crispy pastries dusted in powdered sugar. In Polish they’re Chruściki, in Hungarian Csörögefánk, and they show up all over Central & Eastern Europe.

Here’s a traditional, crisp-not-greasy recipe.

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Angel Wings (Chruściki / Csörögefánk)

Ingredients

• 2 cups (250 g) all-purpose flour
• 3 egg yolks
• 2 tbsp sour cream
• 1 tbsp sugar
• 1 tbsp melted butter
• 1 tbsp rum or vodka (traditional — keeps them crisp)
• Pinch of salt
• Oil or lard for frying
• Powdered sugar, for dusting

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Instructions

1. Make the dough
   Mix flour and salt. Add egg yolks, sour cream, sugar, butter, and alcohol.
   Knead until smooth and elastic (about 8–10 minutes).
2. Beat the dough (important!)
   Slam or beat the dough against the counter 50–100 times.
   This incorporates air and gives angel wings their bubbles.
3. Rest
   Cover and let rest 30 minutes.
4. Roll thin
   Roll dough paper-thin (almost translucent).
   Cut into strips, then slice a small slit in the center of each.
5. Shape
   Pull one end through the slit to form the classic twist.
6. Fry
   Heat oil to 175°C / 350°F.
   Fry in batches 30–45 seconds per side until pale golden.
7. Drain & dust
   Drain on paper towels.
   Dust generously with powdered sugar while warm.

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Key tips for perfect angel wings

• Thin dough = light & crisp
• Alcohol is essential for crunch
• Don’t over-brown — they should be light, not dark
• Dust sugar right before serving

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Variations

• Lemon zest in dough
• Vanilla sugar instead of plain sugar
• Cinnamon sugar dusting
• Baked version (less traditional, I can share if you want)

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If you want, I can also give you:

• 🇭🇺 Hungarian csöröge tips
• 🇵🇱 Polish bakery measurements
• 🔥 No-fail frying temperature tricks
• 🌱 Egg-free version

Just say the word — these disappear fast 😌