• Makes 50
  • 2 hours
  • Difficulty Medium
  • 11 Ingredients


These are my go to Christmas gift and extra for the family.

Ingredients (makes 50 Crostoli)

  • 3 cups Plain flour
  • 4 Tbsp caster sugar
  • 1 pinch salt
  • 2 whole small eggs
  • 1 egg yolk
  • 2 Tbsp grappa, marsala or brandy
  • 1 finely grated zest of lemon
  • 1 Tbsp white vinegar
  • 1/2 cup water
  • vegetable oil for frying
  • icing sugar to dust


  1. Place all the ingredients in a food processor and process until a ball of dough forms (or you can mix this by hand). Empty onto a floured surface and knead for a few minutes to ensure it is smooth. It should be like a rather hard pasta dough. Add more flour or water if needed to get the right consistency whilst you are kneading the dough. Wrap in plastic wrap and allow to rest for at least 30 minutes.
  2. Cut off a quarter of the pastry ball, leaving the remainder in plastic wrap. Roll it flat with a rolling pin into a rectangular shape that will pass through the widest setting of a pasta machine. Roll through the machine, making it thinner at each roll, adding a bit more flour if it is sticks to the bench. It should be rolled through to the thinnest setting of your pasta machine three times. Cut each long strip with a fluted pastry cutter so you have 3 long thin strips. Cut each of the long strips into 8 to 10 cm (3 inch) pieces. Make an incision in the centre of each piece of dough and thread one end through the incision to make a bow (you don’t have to make the bow but it looks prettier). Repeat with the remaining dough.
  3. To cook, heat vegetable oil in a heavy bottomed saucepan. As crostoli are deep fried, you need the oil to be 5 to 7 cm high in the saucepan. Once the oil is hot, drop in 3 or 4 crostoli (or more depending on the diameter of the saucepan). They take about 30 seconds to cook on each side so you need to work quickly and turn them as soon as the edges start to colour. They should be a sandy colour when cooked. If they are brown, you have burnt them. Once cooked on both sides, remove them with tongs and drain them on absorbent paper. If they take longer than 30 seconds on each side to cook, your oil is not hot enough and they will absorb too much oil. The secret of light crostoli is in the short time they take to cook.
  4. You can eat them warm but I like them at room temperature. Before eating, sprinkle icing sugar over them. I don’t put the icing sugar on until I am ready to serve. I find that this ensures they remain crisp and last in an airtight container for weeks (though you will eat them sooner than that!) .

  • These look great, will need to get a pasta machine to make these.


  • Oh I need this now!


  • Wow these look good!!


  • Wow, love how many this makes! They look amazing, thanks for sharing!


  • Thank you very much for sharing! This looks fantastic. I can’t wait to try it! :)


  • Love love love crostoli. A great recipe! My Zia makes amazing crostoli but it might be time for me to give them a go.


  • Home made gifts are a wonderful thing this recipe looks fantastic. Thanks for sharing.


  • My mum just makes the best ever crostoli. They are to die for


  • Oh my gosh I love these but have never found a recipe to make them myself.


  • I’ve tried making these and it’s always hit and miss. I’m eager to give your recipe a try.


  • OMG! These bring back so many memories. My mum still makes these and they’re still my favourite.


  • Yum Yum Yum Yum YUM!!! Thanks for sharing and bringing back memories just by remembering this delicious treat!! =D Definitely going to be making this for this Christmas!! Thanks again =D


  • Never made this. I’m sure it’s just a matter of keeping on practicing to get it right


  • crostoli


  • this is really delicious – thanks for sharing and perfect timing for christmas


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