Crostoli are a huge part of 'Carnevale' or 'Carnival' in Italy; these light, airy fried pastries are also a favorite holiday treat for Italian-Americans. This family favorite has been handed down from my great-grandmother, who brought the recipe with her when she emigrated to the U.S. from the Veneto region of Italy.

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Recipe Summary

prep:
40 mins
cook:
20 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
72
Yield:
6 dozen pastries
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • With an electric mixer on high speed, beat together salt, sugar, and eggs until very fluffy. Stir in evaporated milk, vanilla extract, and rum. Gradually mix in flour; knead well with dough hook until dough begins to blister, about 10 minutes. (If dough is still sticking to bowl after 5 minutes, mix in 2 tablespoons of additional flour, 1/2 tablespoon at a time.) Remove dough, and cover with plastic wrap; set aside 20 minutes.

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  • Pour oil into a deep fryer or Dutch oven to a depth of 2 inches, and heat over medium heat to 350 degrees F (175 degrees C).

  • Separate dough into small portions. On a lightly floured surface, roll out dough portions until very thin. Cut into long, narrow strips (about 6 inches by 1 inch). With a sharp knife, make a slit in the center of each strip, and draw one end through the slit.

  • Fry in hot oil until puffy, blistered, and very light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.

Nutrition Facts

87 calories; protein 1g 2% DV; carbohydrates 6g 2% DV; fat 6.5g 10% DV; cholesterol 8.3mg 3% DV; sodium 21.3mg 1% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
01/21/2006
In my family we have this type of pastry as well I thought I would try this one for a change. It was easy to put together even though I kneaded the dough by hand I added annisette flavour instead of rum and only used 1tsp.Make sure that the oil is hot enough for frying and that they are all ready to go into the pan in small bathches it goes quite quickly once you start frying them. The only thing I found different from our family recipe was these turned out softer like a funnel cake and not crisp like what I am used to. Read More
(33)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/21/2006
In my family we have this type of pastry as well I thought I would try this one for a change. It was easy to put together even though I kneaded the dough by hand I added annisette flavour instead of rum and only used 1tsp.Make sure that the oil is hot enough for frying and that they are all ready to go into the pan in small bathches it goes quite quickly once you start frying them. The only thing I found different from our family recipe was these turned out softer like a funnel cake and not crisp like what I am used to. Read More
(33)
Rating: 4 stars
10/01/2009
This is a decent recipe. At my house there were some additions to the recipe that strengthen the success of this fabulous cookie. A teaspoon of vanilla or orange extract will liven it up. Besdies the already noted input that the oil needs to be HOT as hot as you can go without burning the oil the cookies themselves should be thin. The thinnner you can get them the better they will fry and the crisper and less oily they will appear. While shopping at a local Italian market in San Diego I came across a cute little cookie company Cookies con Amore that actually makes these in a variety of flavors. They did not have the honey but they were REALLY close to what my Nonna used to make! Read More
(17)
Rating: 5 stars
10/31/2011
Wonderful! Not too crunchy and not too soft. Read More
(3)
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Rating: 5 stars
03/29/2017
These are very close to the recipe my aunts have used to make Crostoli. I used my pasta maker to role out the dough up until level 6 I found 7 to be too thin for this dough. I heat the oil to 345 and only cook a max of three at a time so the oil temp doesn't drop too much per batch. I give the oil a break every 20 minutes or so. I used veg oil and found it worked better than canola. I use a pizza cutter to cut the strips out. I don't make the slit and pull the pasta through I'm just lazy and my family never made them this way maybe we're all lazy:) The kids inhale them like air. I love watching people at work trying to eat one and not get the icing sugar powder on their nice black clothes...hahahahah! This recipe can make 4 large full trays. You can half it and still have a lot. Read More
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