Chrusty, chrusciki, faworki, angel wings

Ok, so I told you about Polish doughnuts. They are the most important part of the Fat Thursday, but there is something more. Something you can’t buy at a bakery. OK, you can, but it’s very, very hard to find ones that taste good. I’m talking about faworki or chrusty or chrusciki the name differs depending on a region. And apparently, in the US they are called angel wings and in Italy – chiacchiere.

Chrusty (plural) means dry branches broken off trees and this name is popular in my region.
Anyway, it’s only the name. They are simple. It is a deep-fried dough sprinkled with icing sugar, nothing else. But they are very, very good.
I remember once my grandma was frying them in the morning and later at school girls were wondering who has new perfumes and after a while, I understood this was me. They smelled my grandma’s chrusty! I’m not sure if she added some aroma to it, but yes they smell lovely even on their own.
They also work great as a stress relief. Just read a recipe 😉
Unfortunately, it isn’t a family recipe. I should finally go home and grab a recipe notebook and some old cookbooks, but recipe comes from one of my favorites Polish food blogs White plate, you may want to check it even to just look at the beautiful photos.

Also, try the recipe for chrusty with beer.

Chrusty, chrusciki, faworki, angel wings

Little sweet bows perfect for Shrove Tuesday or any other occasion

Recipe from beautiful White plate blog


  • 500 g plain flour
  • 4-5 yolks
  • 2 Tbsp vinegar (I substituted with rum)
  • pinch of salt
  • 200 g sour cream
  • 3 packets of Frytex or different shortening deep-fry (you can use it also oil or lard)
  • icing sugar for sprinkling


Place all ingredients in a bowl. Knead a dough. You can use a mixer. It takes quite a long time. You will know that the dough is ready when it will be smooth and elastic. If it is too dry add an extra one or two tablespoons of the sour cream. And now the fun part. Put the dough on the counter and start beating it with a rolling pin. If you beat it well, you will get more air bubbles and your chrusty will be lighter and better. Cover the dough with a kitchen towel and leave it in a fridge for an hour. Split the dough into a few smaller parts and roll it very thin. If you have a pasta roller, use it. The thinner the better. Mine was still too thick. Cut the rolled dough into rectangles 6-cm long and 4-cm wide (they should be longer than wider and shouldn’t be bigger than a pot you are frying them in). Cut a slit in the middle of every rectangle.

And pull one end through the slit.

Heat Frytex or oil in a big pot or saucepan to 175°C. Use enough oil that chrusty can float freely.
Fry chrusty around 1 minutes on every side (or until golden). Don’t overcrowd the pan, as the oil temperature will drop down. Flip them using wooden skewers.faworki-20120209-1893
Take them out of the oil and put it on a plate covered with paper towel to absorb extra oil.

Sprinkle chrusty with the icing sugar.


37 thoughts on “Chrusty, chrusciki, faworki, angel wings

  1. They look gorgeous Magda. So light and fluffy. I can imagine that they are a real treat. They call it Fat Tuesday in the US but still Pancake Tuesday here in Galway. Lovely light on that last photo and I love your tea cup and saucer.


    • Thank you Mona. I know it’s called Pancake Tuesday here, but you wouldn’t be eating anything else than pancakes on that day, would you? I like this tea cup very much too, and I found out that Niamh from Eat like a girl has identical one.


      • Yes, my grandma would add vodka, but I guess vinegar has similar properties. But feel free to use whiskey. Anyways, they only last a day or two in my home.


    • Just let me know where are you going and I will give you a list of the best bakeries. One of my favourite Polish bloggers got invitation from a newspaper to rate doughnut along with famous food critic. Just imagine that 🙂


    • Ha ha. For me pancakes always mean French type – crepes. I was trying typical pancakes and still haven’t found I would like. But Fat Tuesday sounds better anyway, you can always find something nice for yourself 🙂


  2. Oh, the memories you force back with these pictures. Chrusty invoke some of the best ones. Somehow I’ve shied away from them since I left Poland and I’ve never actually made them. You might have just changed my mind about it. Thanks, Magda.


    • Good luck with them. They are a little bit demanding, so I can actually understand why you didn’t make them yet. But it is nice to make them once a year or so 🙂


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  4. Magda,

    Thank you so much for the recipe. We used to have these ( chrusty) after Polish church and gorge ourselves! We used to call them ‘twisted trousers’ instead. Hope mine come out as good as yours!


  5. Dear Magda. Thank you for the recipe. My NAlso you must use the freshest and best fat for anna used to make these by the crate full. We kids would eat on them for a week. They are better if you use half rum and half vinegar. Any one not having success with this is not putting enough effort into it. Yes you must knead and beat. An hour or longer is not too short. and by hand only. That is why you do not see them is the bakeries. Also you must use the freshest and best fat for frying. You have made an old man happy! Thanks


  6. Hi Magda,
    Fist of all, thank you for the recipe, it sounds like the same one I remember from my childhood.
    During my journey around few countries I came across Chrusty in few interesting forms but one I Italy was the best one served with Coffee. Angels Wings, love the name aseptically being no resident in USA.
    Once again thank you and do zobaczenia na two blood again.



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  8. We are trying the Chrusty now! We had to look up the US conversions for measurements but I’ll let you know how they turn out!


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  10. dear magda
    you have been published on our page in facebook for people of polish heritage , you remind me of my grandfather’s sister how use to make those as a treat for him.
    I will try it myself to treat my mom.
    thanks and happy new year


  11. Magda, thank you so much for the faworki recipe and for the time and dedication to your blog. My husband had them for the first time at a party and loved them. I explained I had made faworki when I was young but under my mother’s supervision. When I saw that you too use a rolling pin to wack the dough for more air bubbles I knew I found the correct recipe. Did you use all shortening? I think we used part shortening (a solid) and part peanut oil…. what do you think?

    I plan on making a large batch for the New Year Day and share with my neighbors. None of them have ever experienced the magic of this dessert. Again, thank you!


    • Yvonne, I hope your neigbhbors liked it. Yes, I used all shortening I think, but I would say you can use any oil suitable for frying.


  12. Wow, I’ve found a recipe for my mother’s beloved treat. She has Alzheimers now and never write down the recipe, so I have been looking for one close to hers. Her dough was rolled out thinner and she used confectioners sugar, but I’m sure they are similar. As a youth I tried to help her and would do the twisting for her, as well as turning them over in the frypan. I will have to try this recipe, thank you.


  13. Magda, I made these for my niece’s wedding many years ago. My feet still hurt from standing in front of the stove frying these. However, they are worth the trouble. My sister and I made them for Christmas several years ago. I may make them again in Christmas when my granddaughter is home from college. She needs to learn to make them. I have already shown her how to make golubki, my grandson also knows how to make them. He loves them…His birthday is this weekend I think that would be a great birthday dinner.


    • That’s amazing Barbara! In Poland, we usually make them only for Fat Thursday, so it’s great to hear they are such a popular treat abroad and you make them for so many special occasions. They are so pretty 🙂


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