If you have never heard of Chrust or Chrusciki or Angel Wings then you are in for a treat! This is a Polish dessert that is usually only served a few times (or once!) a year during the holiday season. In our house, we would usually have it around Easter time or on Fat Thursday as it marked a special occasion during that year. I remember getting excited about this dessert every year and eating them until I was super full – they did not last long in our house!

This week is Fat Thursday which is a Polish tradition different from Fat Tuesday celebrated in North America. On Fat Thursday, people eat various sweets, cakes and pastries that they would normally not eat during Lent. This includes Chrust, Pączki (Polish donuts) and other amazingly mouthwatering items.

Chrust is a light flaky pastry cooked in oil, therefore, it is not the healthiest treat out there but definitely super delicious! To top off its goodness you sprinkle powdered sugar on top giving it a sweetness in flavour. Yum Yum Yum! Oh and did I mention there is vodka involved – yes keep reading!

Although it looks like a lot of steps are involved, this is quite an easy recipe and can be made without spending the whole afternoon in the kitchen. I have outlined everything in a lot of detail with pictures below to ensure the steps are as clear as possible for anyone making it for the first time (steps also included in printout below).

(Ingredients required listed in recipe card below)

Step 1: In a food processor bowl add in the flour, egg yolks, sour cream, salt and vodka and mix until dough is formed together (about 30 seconds). If you do not have a food processor you can do this step by hand. Combine the ingredients together by massaging everything until a ball of dough is formed. Then knead the dough for about 3-5 mins – this allows for air bubbles to get inside helping make the dessert extra flaky.

Step 2: Sprinkle flour onto the area where you will be working with the dough. Remove the dough from the food processor and shape into a ball.

Step 3: Cut the dough into four equal pieces (dough will be on the harder side and not super soft).

Step 4: Take one of the pieces and with a heavy rolling pin, roll out the dough until it is very thin- almost to the point of seeing through it.

JMS Tip: Keep adding a sprinkle of flour to your workspace to ensure the dough does not stick to the surface you are working on. 

Step 5: Cut the dough into long thin strips (about 1 1/2 inches wide) using a pastry wheel cutter, pizza cutter or a knife. 

Step 6: Next cut the strips into smaller rectangles (about 3 inches in length).

Step 7: With your pastry wheel cutter, pizza cutter or a knife cut a small 1 inch slit into the middle.

Step 8: Take one end of the dough tail and feed it into the slit in the middle and pull. This will form the shape Chrust is cooked in. The dough is very elastic therefore not easily breakable during this step. 

Step 9: Once you have all your pieces formed, heat up 750 ml of oil in a large wide pot or larger pan. 

Step 10: Once the oil heats up (if you throw in a small piece of dough and it bubbles and floats to the top it’s ready!) add in your pieces one by one. Do not overcrowd the pot as it will be hard to flip the chrust pieces over. 

Step 11: Fry on one side until light golden brown (about 1 minute) and flip to other side (again for about 1 minute). Keep an eye on the pieces to ensure they do not go too dark – a faint light brown colour is all that is required.

Step 12: Take the dough out of the oil and place on a paper towel to drain off any excess oil.

Step 13: Place into dish and sprinkle with powdered sugar.

Step 14: Repeat the frying process until all pieces are done. 

This traditional Polish dessert is something I look forward to every year and I hope you take the time to try it out! The flaky treat is so addicting you may need to ensure you put away some for a later time or they will all disappear!

What is your favourite traditional dessert to make? Comment below!

Make sure to tag #jmsentertaining if you make your own Chrust!

Print

POLISH CHRUST PASTRY

A flaky light Polish traditional dessert of your dreams!

Course Dessert

Cuisine Polish

Keyword flaky, fried food, pastry

Total Time 35 minutes

Servings 6

Author JOANNA

Ingredients

• 250 grams Flour
• 5 large Egg Yolks (if eggs are small use 6)
• 4 tbsps Sour Cream
• 1 pinch Salt
• 1 tbsp Vodka (40%) (or you can use vinegar if you prefer)
• 750 ml Oil (Grapeseed or Sunflower) (for frying – may need additional)
• 1 cup Powdered Sugar (for topping)

Instructions

1. In a food processor bowl add in the flour, egg yolks, sour cream, salt and vodka and mix until dough is formed together (about 30 seconds). If you do not have a food processor you can do this step by hand. Combine the ingredients together by massaging everything until a ball of dough is formed. Then knead the dough for about 3-5 mins – this allows for air bubbles to get inside helping make the dessert extra flaky.

2. Sprinkle flour onto the area where you will be working with the dough. Remove the dough from the food processor and shape into a ball.
   

3. Cut the dough into four equal pieces (dough will be on the harder side and not super soft).
   

4. Take one of the pieces and with a heavy rolling pin, roll out the dough until it is very thin- almost to the point of seeing through it.

   JMS Tip: Keep adding a sprinkle of flour to your workspace to ensure the dough does not stick to the surface you are working on. 

5. Cut the dough into long thin strips (about 1 1/2 inches wide) using a pastry wheel cutter, pizza cutter or a knife. 
   

6. Next cut the strips into smaller rectangles (3 inches in length).
   

7. With your pastry wheel cutter, pizza cutter or a knife cut a small 1 inch slit into the middle.
   

8. Take one end of the dough tail and feed it into the slit in the middle and pull. This will form the shape Chrust is cooked in. The dough is very elastic therefore not easily breakable during this step. 
   

9. Once you have all your pieces formed, heat up 750 ml of oil in a large wide pot or larger pan. 
   

10. Once the oil heats up (if you throw in a small piece of dough and it bubbles and floats to the top it’s ready!) add in your pieces one by one. Do not overcrowd the pot as it will be hard to flip the chrust pieces over. 
    

11. Fry on one side until light golden brown (about 1 minute) and flip to other side (again for about 1 minute). Keep an eye on the pieces to ensure they do not go too dark – a faint light brown colour is all that is required.
    

12. Take the dough out of the oil and place on a paper towel to drain off any excess oil.
    

13. Place into dish and sprinkle with powdered sugar.
    

14. Repeat the frying process until all pieces are done. 
    

15. Enjoy!