Heavenly Angel Wings (Chrusciki)

[@zlotorowiczdad]

My wife and I make these and I could eat a whole plate of them myself!! The are AWESOME!!1 Both my Mom and my Grandma made them as well, so i have been eating them my entire life!!

[@RafalLovesFood]

These fly off the plate at my house also. Do you use a similar recipe?

[@loismackenzie7715]

Best looking and tasting angel wings in Toronto...thanks so much!

[@RafalLovesFood]

Wow! That is quite a compliment. Thanks for checking out my video

[@robertlupinacci]

Yes, my sainted Mother and i would make these delicious treats for special occasions.........

[@RafalLovesFood]

Did you use a similar recipe? Do you still make them on special occasions?

[@robertlupinacci]

Yes...........and thank God @@RafalLovesFood

[@RafalLovesFood]

@robertlupinacci I love that you keep the tradition going!

[@conniemcmann173]

Also love Eclaires

[@RafalLovesFood]

who doesn't like eclairs?!

[@christycarter3732]

Looksso good

[@RafalLovesFood]

Thank you. Let me know if you like these or the Italian version better!

[@RG-hf4et]

I saw these at my local grocery store 2 days ago and I haven't had them in years. I knew they were going to be addicting so thank goodness I purchased the small vs. the large container. Needless to say, they were gone in a day. I devoured them all by myself.....I came on KZbin to find a short straight to the point video to see how to make them. Your video was excellent!

[@RafalLovesFood]

Thank you. I appreciate you checking out my video!

[@clancycreations]

These are so similar to Scandinavian Fattigmann! Cardamom cookies with brandy! Yummy! Can’t wait to try these! 💜🥰👍 My Grandma raised me and we made her version every year. I was the “folder” but eventually graduated to cutting AND folding (and always dishes 🤣)!

[@RafalLovesFood]

Thanks for sharing! I have never heard of fattigmann but am very interested in trying. They sound delicious! Are they a seasonal treat or enjoyed throughout the year? I'm sure that it was worth doing the dishes knowing that there was a treat waiting for you when you were done :)

[@clancycreations]

@@RafalLovesFood Fattigman were our Christmas tradition 🥰 None of my American friends as a kid, liked them, but my kids love ‘em. Food makes those special connections and memories, especially when a tradition specific to a specific time of year. Thank you for your channel! I’m a late bloomer when it comes to cooking but finally am no longer afraid to try making things. And I get to learn about so many countries via KZbin and food! 👍💜

[@RafalLovesFood]

I can totally relate to your childhood experiences. I respect the fact that my parents exposed me to the Polish culture and foods. I am now passing it to my kids, similar to you with your Scandinavian background :). I'm looking forward to trying Fattigmann!

[@estercaballero1449]

Wonderful recipe I subscribe now

[@RafalLovesFood]

Thank you for the kind words. I hope you enjoy them!

[@dorisdybowski3110]

mmmm..I have not made these for years!! Your video is telling me to make them for Christmas!! Thank you for this video..😉

[@RafalLovesFood]

Always a good time for angel wings! Enjoy!

[@alinagorka610]

Pycha! Przywieź nam takie na Tłusty czwartek!

[@RafalLovesFood]

Pakuje składniki do walizki ✈️

[@Chocolate-x4z]

😋😋😋😋 Jak Smaczna...

[@RafalLovesFood]

Cieszę się

[@Thommadura]

Although we have always used BRANDY instead of Vodka in the recipe - and I never make less than twice this recipe - the real secret to making Crusciki happens when you roll out the dough. It has to be VERY THIN - My Grandmother would say that you should be able to see the newspaper printing through the dough. While I use my Dough Roller(I have one for my Kitchen Aide Mixer) to get it part of the way there - you need to use a rolling pin to get it that thin. NEVER put them in a closed bag after cooking - I normally use Full Steam Pans lined with Wax paper. When you roll them out - using either Wax paper or Parchment is the secret to preventing them from sticking together or to the paper. My recipe also includes some oil in the dough though. They actually taste better the next day too.

[@Maya-yp2ey]

Wow that’s an awesome story. I’m about to ask if I could substitute brandy because that’s the only liquor that I have 😂 thank you.

[@Thommadura]

Most important - DO NOT ADD ANY WATER. The dough is basically Fat and Flour and a small amount of Flavoring. Make sure you have very little or no Egg Whites in the mix . The less the better. Water will create Gluten and that will make them tough. So when you use the Sour Cream - make sure you do not use the liquid that forms on the top - At most mix that in before you measure (I pour it off). And for each 6 egg yolks I add 2 TABLESPOONS of Oil.(not Olive oil - use vegetable oil) I add Flour until the dough is not sticky - so that amount is not set in stone. The biggest problem with these is that although I often make a batch with 24 eggs (Makes hundreds) - they have a problem of disappearing quickly. @@Maya-yp2ey

[@RafalLovesFood]

Thanks for sharing. I love it! I have never used Brandy. Does it add a different flavor profile?

[@RafalLovesFood]

@Thommadura - Totally agree! It is a problem, but a good problem, because that means that you did something right 😀

[@Maya-yp2ey]

I need to make this asap thank you!

[@RafalLovesFood]

Let me know what you think. Enjoy!

[@PegDziedzic-df9zg]

My mom called these cookies fat man's cakes they had same ingredients , she was polish

[@RafalLovesFood]

I have never heard them called that before, but she could have been from a different region from Poland than where my family is from. Either way, whatever they are called, they are deep fried to perfection and delicious 😋

[@passionfly1]

This is one of the BEST explanations of this recipe I have ever seen. My bapchia would approve! I want to thank you for the Spirytus suggestion! I knew I was forgetting something and they would come out too oily. SUPER VIDEO! +1 sub

[@RafalLovesFood]

thank you for the kind words and the sub. In addition to the spirytus, you want to make sure that the lard/oil is hot enough. A good test: put a slice of raw potato into the oil. If the potato bubbles and floats to the top within 2 seconds, you're good to go! Enjoy.

[@amabeline]

Moja babcia robila czesto. Pyszne. Palce lizac❗😁😁😁

[@RafalLovesFood]

Jest troche roboty przy robieniu chruscikow ale jest warto 😋😋

[@MA-cy5nj]

delicioso!!!Thank hoy!💕

[@RafalLovesFood]

Me alegro que hayas disfrutado!

[@christycarter3732]

This is similar to an Italian knot cookie. Anise was used for flavoring. This Christmas i will make both. I might not wait that long. I need practice before then. So maybe this week. What do you think?

[@RafalLovesFood]

Practice makes perfect! Enjoy 😋

[@drmiteshtrivedi]

I need some affiliate links to the pastry cutter, rolling pin, and cooking apron please.

[@RafalLovesFood]

More videos coming soon!

[@jeannewilliams956]

When you say lard do you mean shortening, like Crisco? Or lard like what is used in Mexican cooking?

[@RafalLovesFood]

Real lard works best. Crisco is vegetable shortening so not the same. I also use my local Latin store for lard :)

[@jann-pp4xl]

I’ve made Chrusciki several times before but lost the recipe. I followed this recipe exactly but I must have done something wrong! Despite rolling them super thin….Mine did not come out crispy, instead somewhat doughy and chewy. The batter seemed even gooey. Any thoughts?

[@RafalLovesFood]

Oh no! I'm sorry to hear that. This dough should not be gooey at any point of the process. It sounds like there was too much liquid in the dough. Is there a chance that you added the egg whites to the dough? Did your dough look like mine when you were done whacking it for 8 minutes?

[@mcsewer5048]

Never heard of fat Thursday only Fat Tuesday the day before ash wednesday

[@RafalLovesFood]

Not sure if it is only a Polish thing ;)

[@cathyfield4765]

I have heard of the Thursday before Ash Wednesday being called paczki day.

[@cynb.347]

Says czke flour in description, all purpose in video. WHICH IS IT!!!!

[@RafalLovesFood]

Good catch. If you do not have cake flour around, you can use either. The cake flour will yield a lighter angel wing. Enjoy!

[@cynb.347]

@@RafalLovesFood thank you, I'll try the cake flour!

[@ukaszkrakowski2164]

Dodal duzo spyrytusu zeby mu nie wybuchl piec.

[@RafalLovesFood]

😄

[@alexandrabreitenstein3740]

Bitte auf Deutsch !

[@RafalLovesFood]

Mein Deutsch ist nicht gut. Entschuldigung

[@krystynaglowiak9538]

Please don’t call cookies angels wings they just faworki keep original name !

[@a.rosesrbleu9580]

It was my understanding that Faworki was a yeasted dough As opposed to this type without the yeast...either way, every nationality has a fried dough "cookie" just like we all have pierogi, piroshki, dumplings, wontons, ravioli etc...Let's celebrate what we all bring to the recipes and eat hearty!!!❤

[@RafalLovesFood]

@a.rosesrbleu9580 I love it! Thanks for teaching me something about faworki!

[@Ansset0]

Gdybym władał tak kiepskim angielskim, nie publikowałbym takich bzdur. Przepis dobry, jednak angielski przaśny. Niewiele ponad poziom polityków.

[@RafalLovesFood]

Dziekuje za oglądanie mojego filmiku i rowniesz za komentarz. Teściowa pochwaliła chrusciki to też uważam udany przepis 😀