Polish Chrusciki – Angel Wings

Dec 8, 2022

This recipe is a festive favourite from our chef Tomasz! Enjoy!

Makes: 36 – 40


3 egg yolks
2 Tablespoons sugar
Pinch of salt
2 Tablespoons sour cream
1/2 teaspoon vanilla
1/2 teaspoon each lemon & orange zest
3/4 cup plain flour
Up to 2 Tablespoons additional flour
Oil for frying
1/2 cup icing sugar


  1. In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon coloured – about a minute.
  2. On low speed, stir in sour cream, vanilla, zests & flour.
  3. Stir in enough additional flour to form a mass (1-2 tablespoons)
  4. Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.
  5. Divide dough in half, keeping extra covered with plastic.
  6. On a floured surface, roll each section paper-thin to at least 12” across. Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie.
  7. Deep fry in oil at about 170-180°C for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.
  8. Drain on paper towels. Let cool and sprinkle with icing sugar.
  9. To re-crisp place on baking sheet in a 160°C oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.
  10. Note: Chrusciki are best served right away but can be stored at room temperature for several days. I store mine on a large platter, separating the layers with waxed paper, and cover them all with tinfoil, not plastic.

Hike for FareShare

We did it! We are thrilled to announce that on Friday 15th September we successfully completed our...

Rhubarb Custard Crunch

Makes 1 tray Base125g Ginger snaps125g Digestive biscuits125g Butter - melted75g soft brown sugar...

Wilson Vale surpasses job creation target

National contract caterer surpasses job creation and invites budding chefs to benefit from...

Seriously chocolatey slices

Vegan and gluten free Ingredients for the base 90g high quality dark chocolate75g margarine100g...

At The Table… with Spiros Milatos, Chef Manager

Spiros Milatos, chef manager at Prestfelde School in Shrewsbury, recently gave us a slice of his...

Off The Menu… our story starts with Andrew Davies Bakery

Andrew Davies, Managing Director at Andrew Davies Bakery in Kenilworth, Warwickshire, recently...

And the winner is…

Well that was a blast! 12 winners, 10 finalists, 2542 electric miles covered and too many smiles...

At The Table… with Nigel Gill, Chef Manager

It’s our people that makes us who we are, so we like to shine a spotlight on our incredible...

International Women’s Day 2023

Women’s strength, determination and ability to overcome is something that should be celebrated...

Environment Award Finalists

It has been a long-standing ethos at Wilson Vale to minimise our impact on the environment. This...