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Angel Wings (Khrusty)- Recipe

angel-wings-khrusty1Angel Wings, also known as, Khrusty, Verhuny, or Chrusciki, are a very popular and dainty dessert specialty found in Polish bakeries, European specialty stores, and even some grocery stores.

They are very light and airy, and quite simple to make.

My grandchildren love these, so I make sure they are on hand when I have these visitors.

Angel Wings are an excellent accompaniment to a nice cup of your favorite tea.

This recipe yields 24-30 pieces.





Angel Wings (Khrusty)- Recipe

Angel Wings (Khrusty)- Recipe


  • 4 egg yolks
  • 1 Tbs. white vinegar, or Brandy  (see TIP below)
  • 1 Tbs. sour cream
  • 1 Tbs. sugar
  • 1 cup flour
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
  • Crisco Shortening, or Canola oil for frying ( I prefer Crisco)
  • Powdered sugar


  1. Mix all ingredients together to form a smooth dough, but do not overwork it.
  2. Place your dough on a floured board, or counter top.Cover and rest for 20 minutes.
  3. Use a rolling pin and roll out the dough very thin, paper thin.
  4. Use pizza cutter, and cut 1 inch wide strips, then cut these into 3 inches long pieces.
  5. Make a lengthwise slid in the middle of each of the 1 x 3 inch pieces, leaving at least ¼ inch from each end.
  6. Pull one end through the slid, to form a twist.
  7. Place 2 cups of Crisco Shortening in a frying pan, and melt so the fat is at least 2 inches deep.
  8. Heat the fat to about 200 degrees (to test it, drop in one piece of dough, and if it starts to sizzle, the temperature is ready.
  9. Place as many angel wings into the hot fat as it easily fits, without overcrowding.
  10. Fry for one minute on one side.
  11. Turn them over (I use a fork), and fry on the other side for another minute.
  12. Using tongs, remove golden fried angel wings onto a platter lined with paper towel, to absorb any excess fat.
  13. Cool them completely.
  14. Sprinkle generously with powdered sugar, on both sides.


I use 1 tsp. of vinegar and 1 tsp. of Rectified Spirit (95% alcohol).  The alcohol evaporates during frying, but makes the dough very light.

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