Fried Diamond Twists

These crackling, bow-tie-shaped fried cookies go by a dozen names across Europe: chrusciki in Poland, angel wings in the States, rosettes in Scandinavia, and fattigmann in Norway. The dough leans hard on egg yolks, which is what gives it the tender crispness that shatters under the first bite.

Rolling the dough to 1/16-inch thin is the single most important step. Thicker dough fries up doughy in the middle; paper-thin dough gives you that signature glassy crunch. Work in quarters and keep the rest chilled so the butter stays cold.

The diamond-slit-and-twist shape isn’t just decorative. It lets the hot oil reach more surface area, so the pastry fries evenly and curls into that classic bow-tie silhouette as it bubbles.

Keep the oil at 375°F (190°C). Too cold and the cookies absorb grease; too hot and they brown before cooking through. One minute per side is all these need.

Pro Tips

• Test oil temperature with a small scrap of dough. It should sizzle immediately and float to the top.
• A thin slick of cream in the dough keeps things rich but not oily. Don’t substitute milk; you’ll lose the tender snap.
• Dust with confectioners’ sugar only after cooling. Hot cookies melt the sugar into syrup.
• Store in an airtight tin with parchment between layers. They stay crisp for 3 to 4 days.

Variations

• Swap lemon zest for orange zest and a splash of brandy for a Polish chrusciki vibe.
• Add a half-teaspoon of cardamom for a Scandinavian spice profile.
• Dip one end in melted dark chocolate after cooling for a modern holiday twist.