Crostoli
Delightfully crisp and irresistibly sweet, crostoli are a traditional Italian fried pastry that’s perfect for special occasions or indulgent snacking. Made with a simple yet flavorful dough infused with vanilla, zesty lemon, and a splash of white wine or grappa, these delicate treats are rolled paper-thin before being fried to golden perfection. Their signature airy texture is paired with a generous dusting of powdered sugar, adding a light, melt-in-your-mouth sweetness. Ideal for sharing, this easy-to-follow recipe captures the charm of Italian culinary tradition in just under an hour. Serve crostoli alongside coffee or dessert wine for an authentic taste of Italy that’s sure to impress! Keywords: Italian pastry recipe, fried dessert, crostoli, traditional Italian sweets, crispy pastry.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 30 grams Granulated sugar
- 1 pinch Salt
- 3 large Eggs
- 20 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons White wine or grappa
- 1 liter Vegetable oil (for frying)
- 50 grams Powdered sugar
Instructions
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, and a pinch of salt.
Make a well in the center of the dry ingredients and add the eggs, melted unsalted butter, vanilla extract, lemon zest, and white wine or grappa.
Mix the ingredients together using a fork or your hands until a rough dough forms. Transfer the dough to a clean surface and knead for 5–7 minutes until it becomes smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
Once the dough has rested, divide it into 2–3 smaller portions to make it easier to handle.
Roll out each portion of dough on a lightly floured surface or use a pasta machine, rolling until the dough is very thin (about 1–2 mm thick).
Using a pastry cutter or sharp knife, cut the dough into strips about 10–12 cm long and 3–4 cm wide. Optionally, make a small slit in the center of each strip and twist one end through the slit to create a decorative shape.
Heat the vegetable oil in a large, deep pan to 180°C (350°F). Fry the crostoli in small batches, flipping them occasionally, until they are golden and crisp (about 1–2 minutes per batch).
Use a slotted spoon to remove the crostoli from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Once the crostoli have cooled slightly, dust them generously with powdered sugar using a sifter.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
9418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 943.8 g | 1210% | |
| Saturated Fat | 145.1 g | 726% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 362 mg | 16% | |
| Total Carbohydrate | 273.7 g | 100% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 80.8 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 130 mg | 10% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
