Go Back
–+ servings
Polish Csöröge (Chruściki)
Polish Csöröge, also known as Angel Wing Pastries, are delicate, deep-fried pastries beloved in Polish cuisine, especially around holidays and festive gatherings. These crisp, airy strips are twisted into bows, fried until golden, and dusted generously with powdered sugar. The dough is enriched with egg yolks, sour cream, and a touch of melted butter, creating a rich yet tender texture. The recipe, noted from 1970, preserves a traditional approach to these celebratory pastries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Snack
Cuisine European, polish
Servings 24 pastries
Calories 110 kcal

Ingredients
  

  • 4 egg yolks
  • 1 egg white
  • 1 cup powdered sugar
  • 2 tbsp butter (melted )
  • 2 tbsp sour cream
  • 1 cup pastry flour (scant cup, or all-purpose flour if unavailable)
  • vegetable oil ( or lard, for frying)
  • extra powdered sugar ( for dusting)

Instructions
 

Step 1: Beat the Eggs

  • Beat egg yolks until very light and fluffy. Add the well-beaten egg white and mix gently.

Step 2: Add Sugar and Butter

  • Add powdered sugar and melted butter to the egg mixture. Mix well until thoroughly blended.

Step 3: Stir in Sour Cream

  • Stir in the sour cream until incorporated.

Step 4: Add the Flour

  • Add a scant cup of pastry flour and mix until a soft, pliable dough forms.

Step 5: Roll and Cut the Dough

  • On a well-floured surface, roll dough very thin (around ⅛ inch thick). Cut into 2-inch wide strips about 4–5 inches long. Slash each strip in the center and pull one end through the slit to form a twisted bow.

Step 6: Fry the Pastries

  • In a deep fryer or heavy pot, heat oil or fat to 350°F (175°C). Fry the bows a few at a time until golden brown, flipping once. This should take about 1 minute per side.

Step 7: Drain and Cool

  • Remove and drain on absorbent paper towels. Let cool completely.

Step 8: Dust with Sugar

  • Once cool, sprinkle generously with powdered sugar before serving.

Tips

  • Use rum or brandy (1 tsp) to enhance flavor and tenderness
  • Add a dash of vanilla or lemon zest to the dough
  • Rest dough 30 mins before rolling for easier handling
  • Substitute all-purpose flour if pastry flour isn't available
  • For a crispier result, roll the dough even thinner
  • Serve with a side of jam or fruit preserves

Nutrition

Calories: 110kcalCarbohydrates: 11gProtein: 2gFat: 4.5gSaturated Fat: 2.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.3gCholesterol: 50mgSodium: 10mgPotassium: 20mgFiber: 0.3gSugar: 5gVitamin A: 150IUCalcium: 10mgIron: 0.4mg
Keyword comfort food, fried pastry, heirloom baking, holiday treat, Polish dessert, vintage recipe
Tried this recipe?Let us know how it was!