Angel Wings, also known as Chrust, Faworki, or Chrusciki, are light, crispy pastries dusted with powdered sugar—perfect for special occasions and homemade treats.

Chrust, also called Faworki or Chrusciki (Angel Wings), are thin, crispy pastries fried until golden and finished with powdered sugar. They are a traditional treat in Poland, often prepared for celebrations and family gatherings, similar in spirit to doughnut traditions.

For a long time, I avoided making them because they seemed too time-consuming. But after finding a simpler method, they’ve become much easier to prepare, and now I make them more often.

They are delicate, crunchy, and very light—once you try them, it’s hard to stop at one.

How to choose the best ingredients for Chrusciki

Flour: Use good-quality flour, ideally suitable for cakes or pastries. Lighter, finer flour will give you more delicate and airy angel wings. It’s best to sift it before adding to the dough.

Butter: Use real butter, not margarine. It should be unsalted and without added oils for the best texture and flavor.

Sugar: Finely ground white sugar works best—it blends easily into the dough and keeps the color light. You can use brown sugar, but it will slightly darken the pastries.

Egg yolks: Use large egg yolks. If your eggs are smaller, add one extra yolk for better texture.

Sour cream: Adds tenderness and helps create that light, crisp texture. You can replace it with full-fat natural yogurt if needed.

Alcohol (spirit, vodka, or vinegar): A small amount helps prevent the dough from absorbing too much oil during frying and keeps the pastries light.

Oil for frying: Use a neutral oil with a high smoke point, like sunflower or rapeseed oil, for deep frying.

Top Tip for Success

If you're going to make this recipe, make sure to follow this top tip!

Add a piece of potato peel to the oil to reduce greasiness
Chill the dough for about 12 hours—it rolls out easier and gives crispier angel wings
Cold dough requires less kneading and keeps its structure better
If the dough is sticky, chill it before rolling
Fry in small batches to keep the oil temperature stable
Keep the oil at 170°C / 340°F

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