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Crostoli

Crostoli

Crostoli are crisp, airy Italian pastries traditionally served during Carnevale. Made with a light dough enriched with eggs, butter, and a splash of brandy, they are rolled paper-thin, fried to golden perfection, and dusted generously with powdered sugar. These delicate Italian pastries are perfect for festive occasions or as a sweet snack with coffee.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 30 crostoli pieces
Course: Dessert
Cuisine: Italian
Calories: 14
Ingredients Method

Ingredients
  

Ingredients
  • 2 cups plain all-purpose flour
  • 2 whole eggs
  • 1 egg yolk
  • 2 tablespoons granulated white sugar
  • 2 tablespoons butter softened
  • 1 tablespoon brandy
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups peanut or grapeseed oil for frying
  • Powdered sugar for dusting

Method
 

Instructions
  1. Place the flour on a clean surface and make a well in the center. Add eggs, yolk, sugar, butter, brandy, vanilla, and salt.
  2. Mix gradually with your fingertips or a fork until the dough begins to come together.
  3. Knead until smooth and elastic, about 5 minutes, then rest the dough for 30 minutes.
  4. Divide the dough and roll each portion through a pasta machine, starting at the widest setting and reducing until paper-thin. Alternatively, roll by hand as thinly as possible.
  5. Cut the dough into 2-inch-wide strips about 4–6 inches long. Slice a small slit in the center and twist one end through it to shape.
  6. Heat oil to 350°F (180°C). Fry crostoli in small batches for 20–30 seconds on each side until golden and crisp.
  7. Drain on paper towels and cool completely before dusting with powdered sugar.
  8. Store in an airtight container lined with baking paper for up to two weeks.