Italian Crostoli

Light as air and dusted with snowy sugar, Italian Crostoli are the delicate pastries that whisper of celebration and tradition. These golden, crisp ribbons practically melt on your tongue, delivering a sweet, buttery crunch that’s both nostalgic and festive. Whether you’re sharing them at a family gathering or sneaking a few with your morning espresso, let me tell you—these are impossible to eat just one.

Behind the Recipe

Every time I make Crostoli, I’m taken back to my Nonna’s kitchen during Carnevale season. Her hands worked quickly, shaping and slicing dough, while the oil bubbled gently on the stove. I’d wait impatiently for the first piece, hot and sweet and almost too delicate to hold. This recipe carries that same spirit—a blend of love, tradition, and a touch of whimsy.

Recipe Origin or Trivia

Known by many names depending on the region—chiacchiere, bugie, frappe, or cenci—Crostoli have deep roots in Italian culture. They’re traditionally made during Carnival, a pre-Lenten celebration of indulgence. Though recipes vary from north to south, the essentials remain: thin sheets of dough, fried until golden, then lavishly dusted with powdered sugar. They’re the Italian cousin of similar pastries found across Europe, like France’s merveilles or Austria’s krapfenstreifen.

Why You’ll Love Italian Crostoli

Before we roll out dough and dust with sugar, here’s why these crisp delights deserve a place on your table:

Versatile: Serve with coffee, after dinner, or as a festive snack.

Budget-Friendly: Made with basic pantry ingredients.

Quick and Easy: Once the dough rests, they fry up in minutes.

Customizable: Add citrus zest, vanilla, or a hint of spice.

Crowd-Pleasing: They disappear in seconds—crunchy, sweet, and light.

Make-Ahead Friendly: Store well and keep crisp for days.

Great for Leftovers: Remain crispy when stored in an airtight container.

Print

Chef’s Pro Tips for Perfect Results

Want Crostoli that puff and crisp like Nonna’s? Keep these in mind:

• Roll the dough paper thin—the thinner, the crisper.
• Let the dough rest—it makes rolling easier and prevents shrinkage.
• Fry in small batches to maintain oil temperature.
• Use neutral oil like sunflower or vegetable for clean flavor.
• Dust while still warm for perfect sugar adherence.

Kitchen Tools You’ll Need

Gather these before you begin:

Rolling Pin or Pasta Machine: Essential for super-thin dough.

Mixing Bowl: For bringing the dough together.

Sharp Knife or Pastry Cutter: To slice dough into ribbons.

Thermometer: Keeps oil at the perfect frying temperature.

Slotted Spoon: For lifting golden crostoli from the oil.

Paper Towels: To drain excess oil after frying.

Ingredients in Italian Crostoli

Just a handful of ingredients work together to create light, crisp magic:

1. All-Purpose Flour: 250g – Provides structure and crunch.
2. Eggs: 2 – Bind the dough and add richness.
3. Granulated Sugar: 2 tbsp – Adds light sweetness to the dough.
4. Butter: 30g (melted) – For tenderness and flavor.
5. Lemon Zest: 1 tsp – Brightens the dough with citrus notes.
6. Salt: 1 pinch – Balances and enhances flavor.
7. Vanilla Extract: 1 tsp – Adds depth and aroma.
8. Water: As needed (1–2 tbsp) – Helps bring the dough together.
9. Vegetable Oil: For frying – Neutral flavor and high smoke point.
10. Powdered Sugar: For dusting – The signature snowy topping.

Ingredient Substitutions

Need a little wiggle room?

Butter: Olive oil works for a slightly different texture.
Lemon Zest: Try orange zest for a sweeter, softer note.
Vanilla Extract: Use almond extract or skip for a more traditional base.
Flour: 00 flour gives an extra light texture if available.

Ingredient Spotlight

Lemon Zest: Adds a fragrant lift to the dough, balancing the sweetness and cutting through the richness of the fry.

Powdered Sugar: Not just for sweetness—it adds the signature festive look and a melt-in-your-mouth finish.

Instructions for Making Italian Crostoli

Let’s roll out some joy—crispy, golden, and utterly irresistible.

1. Preheat Your Equipment:
   Fill a deep pan with vegetable oil and heat to 350°F (175°C). Line a tray with paper towels for draining.
2. Combine Ingredients:
   In a bowl, mix flour, sugar, salt, lemon zest. Make a well, add eggs, melted butter, vanilla. Mix until a smooth dough forms, adding water if needed. Knead for 5–7 minutes until elastic.
3. Prepare Your Cooking Vessel:
   Let the dough rest, covered, for 30 minutes at room temperature.
4. Assemble the Dish:
   Roll dough paper thin using a rolling pin or pasta machine. Cut into strips or diamond shapes. Make a small slit in the center of each piece and pull one end through to form a twist.
5. Cook to Perfection:
   Fry in small batches for 1–2 minutes per side until golden. Drain on paper towels.
6. Finishing Touches:
   While still warm, dust generously with powdered sugar.
7. Serve and Enjoy:
   Serve piled high on a platter with espresso or a sweet dessert wine.

Texture & Flavor Secrets

When done right, Crostoli are light, crisp, and almost shatter when bitten. The dough is subtly sweet, with lemon and vanilla peeking through, while the powdered sugar melts into the delicate crevices, leaving a snowy finish and a sweet finish on your lips.

Cooking Tips & Tricks

A few tricks to keep them flawless:

• Keep dough covered to prevent drying while you roll and cut.
• Use a pizza cutter for quick, clean cuts.
• Test oil with a scrap of dough—it should sizzle immediately.
• Don’t overcrowd the pan—fry in batches for even color.

What to Avoid

Steer clear of these crostoli blunders:

• Too thick dough: Leads to chewy rather than crisp texture.
• Low oil temp: Makes crostoli greasy and heavy.
• Overcrowding: Lowers oil temp and causes uneven frying.
• Skipping rest time: Makes dough harder to roll and shape.

Nutrition Facts

Servings: 25 pieces
Calories per serving: 90

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour (including resting)

Make-Ahead and Storage Tips

Crostoli are best the day they’re made but keep surprisingly well. Store in an airtight container at room temperature for up to 5 days. To refresh, warm in a low oven for a few minutes. Do not refrigerate—they’ll lose their crispness.

How to Serve Italian Crostoli

Pile high on a serving platter and dust with extra powdered sugar just before serving. Pair with espresso, cappuccino, or serve after a light Italian meal. For special occasions, tuck them into parchment-lined boxes as edible gifts.

Creative Leftover Transformations

Got extra crostoli? Try these:

• Crush and sprinkle over gelato for crunch.
• Use as a delicate pie crust base for creamy desserts.
• Layer with mascarpone and berries in a trifle.

Additional Tips

For the best experience:

• Try flavoring powdered sugar with vanilla or cinnamon.
• Double the batch—they go fast!
• Use decorative cutters for festive shapes.

Make It a Showstopper

Presentation matters—try this:

• Serve in a vintage colander lined with parchment for rustic charm.
• Dust with gold sugar for holiday sparkle.
• Stack like a croquembouche and drizzle with honey for special occasions.

Variations to Try

Give them your own twist:

• Cocoa Crostoli: Add 2 tbsp cocoa to the dough.
• Anise Flavor: Add a splash of anise extract for a licorice note.
• Gluten-Free: Use a GF flour blend with added xanthan gum.
• Cinnamon Sugar: Dust with a cinnamon-sugar mix instead of powdered sugar.
• Nut-Infused: Add ground almonds for a rich, nutty dough.

FAQ’s

Q1. Can I bake crostoli instead of frying?

A1. You can, but they won’t be as crisp—bake at 375°F for 10–12 minutes.

Q2. Can I freeze the dough?

A2. Yes, wrap tightly and thaw before rolling out.

Q3. What’s the best oil for frying?

A3. Neutral oils like sunflower or canola work best.

Q4. How thin should I roll the dough?

A4. As thin as possible—almost transparent.

Q5. Can I make these without a pasta machine?

A5. Yes, just use a rolling pin and a bit of elbow grease.

Q6. Why are my crostoli soft?

A6. Likely too thick or oil temperature was too low.

Q7. Can I add alcohol to the dough?

A7. Traditionally yes, but this version avoids it—use lemon or orange juice for flavor.

Q8. Can I double the recipe?

A8. Absolutely—just be sure to fry in batches.

Q9. Are they vegan?

A9. Not as written, but you can substitute egg with aquafaba and butter with oil.

Q10. How long do they stay crisp?

A10. Up to 5 days in an airtight container at room temp.

Conclusion

Italian Crostoli are more than just a sweet treat—they’re a celebration of family, tradition, and the joy of simple pleasures. Light, crisp, and dusted in sweet nostalgia, these pastries bring a little bit of Italian festivity to your kitchen. Trust me, you’re going to love this.

Watch How To Make Italian Crostoli