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.
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
Instructions
- 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). - Beat the dough (important!)
Slam or beat the dough against the counter 50–100 times.
This incorporates air and gives angel wings their bubbles. - Rest
Cover and let rest 30 minutes. - Roll thin
Roll dough paper-thin (almost translucent).
Cut into strips, then slice a small slit in the center of each. - Shape
Pull one end through the slit to form the classic twist. - Fry
Heat oil to 175°C / 350°F.
Fry in batches 30–45 seconds per side until pale golden. - Drain & dust
Drain on paper towels.
Dust generously with powdered sugar while warm.
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
Variations
- Lemon zest in dough
- Vanilla sugar instead of plain sugar
- Cinnamon sugar dusting
- Baked version (less traditional, I can share if you want)
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 😌
