This time of year always makes me think about how to make Italian Crostoli just like my mother-in-law used to—thin, crisp, and sweet enough to feel like a celebration.I didn’t grow up with them, but the moment I married into an Italian family, these little golden pastries became part of my own story.
The first batch I ever made on my own was, let’s just say, less than perfect. I didn’t check the oil temperature, and they turned dark way too fast.
But the next try? Pure magic. Light, flaky, and kissed with powdered sugar, just the way Nonna made them. Now it’s a family tradition. We roll out dough together, fry in small batches, and sneak bites between layers of parchment.
What I love most about learning how to make Italian Crostoli is how accessible it is. You don’t need fancy tools or rare ingredients—just a handful of pantry staples and a little bit of time. And the joy it brings? That’s the real recipe.
In this article, I’ll walk you through everything you need to know: the ingredients, tips for frying, the best oils to use, and even how many calories are in each delicate piece.
So grab your rolling pin and your favorite apron. Let’s bring a little Italy into your kitchen today.
Crafting the Dough and Getting Fry-Ready
When it comes to how to make Italian Crostoli, the magic is really in the dough. It’s incredibly simple—just a few basic ingredients—but getting it right makes all the difference.
You’ll need all-purpose flour, eggs, a touch of sugar, lemon zest, a splash of grappa or brandy, and just enough melted butter to bring it all together. That splash of liquor? It’s not just tradition—it actually helps create those lovely air bubbles when frying.
I mix everything in one big bowl, then knead it until it’s smooth and elastic. It should feel soft but not sticky, like fresh pasta dough. Once it’s wrapped and resting (just 30 minutes on the counter does the trick), you’ll be ready to roll.
If you’ve got a pasta roller, it’ll make this next step a breeze. If not, a rolling pin works just fine—just aim for a very thin sheet, about the thickness of a credit card. The thinner the dough, the crispier the Crostoli. Cut it into strips or diamonds with a pastry wheel or knife, and you’re set.
For another delicate Italian pastry that starts with a simple dough, you might also love our Lemon Almond Biscotti—a perfect partner to coffee and great for gifting.
Prepping for Frying
This part is key.
To make Italian Crostoli truly shine, you need oil that’s hot enough to crisp but not scorch. I always use peanut or grapeseed oil—they both have high smoke points and a clean, neutral flavor that lets the pastry stand out.
Aim for 350°F (175°C), and if you don’t have a thermometer, test the oil by dropping in a tiny scrap of dough. It should sizzle and rise right away without turning brown too fast.
Fry in small batches so the oil doesn’t cool down. Each piece only takes about 1–2 minutes per side. Once golden, transfer to paper towels to drain. I layer mine with parchment paper as I go to keep them crisp.
When they’re all done, give them a generous dusting of powdered sugar.
Want more frying tips and Italian treats? Don’t miss My guides Here for another beloved sweet bite.
Frying Techniques and Choosing the Right Oil
If you ask me how to make Italian Crostoli that are truly unforgettable, I’ll tell you: it starts with the oil.
I learned this the hard way after using olive oil once—big mistake. It smoked way too fast and overpowered the delicate flavor of the pastry. Since then, I stick to peanut or grapeseed oil.
They both have high smoke points (meaning they handle heat like champs) and don’t leave any aftertaste.
You want your oil sitting steady at 350°F (175°C). Too hot, and your Crostoli will brown before they crisp. Too cool, and they’ll soak up oil like little sponges. I use a thermometer now—it takes the guesswork out and makes a huge difference.
Another oil tip?
Make sure you’re using a pot deep enough so the Crostoli have space to float freely. And always strain or change your oil after a few batches if it starts looking dark or smelling burnt. Trust me, fresh oil = better results.
Technique Tips from My Kitchen
Here’s what works for me every time: I roll out the dough in advance and stack the cut strips between parchment sheets to keep them from sticking. When it’s time to fry, I drop in one strip at a time, using tongs to gently flip them. They puff up and turn golden in seconds.
The second they’re done, I move them to a paper towel-lined tray. After a quick rest, they get showered in powdered sugar. My kids love this part—it’s messy, but in the best way.
I also set a baking rack over a sheet pan to keep the finished Crostoli from getting soggy while the rest fry up. This keeps them light and crispy, just like Nonna’s.
Serving, Storing, and Enjoying Every Bite
Once you’ve learned how to make Italian Crostoli, you’ll want to share them every chance you get. In our house, they’re not just for holidays—they’re for weekend brunches, family get-togethers, or anytime someone’s had a rough day and needs a little love (and sugar).
I like to serve them on a big vintage platter, piled high and generously dusted with powdered sugar. A little lemon zest on top gives them a fresh twist, especially in spring and summer.
Pair them with espresso, a scoop of vanilla gelato, or just a tall glass of milk. They’re light enough to have a few without feeling overstuffed, but trust me, they disappear fast!
They also make gorgeous gifts. Just layer them between parchment in a box, tie it with twine, and you’ve got a homemade present that always brings a smile. For more Italian treats that travel well, take a peek at our Chocolate Dipped Biscotti or these Italian Lemon Knot Cookies—both are perfect for gifting or cookie exchanges.
Storage and Calorie Info (Because Yes, I Checked!)
Now for the practical stuff. Once your Crostoli have cooled, store them in an airtight container at room temperature. I layer parchment between them to keep them from sticking.
They stay crisp for about 3–4 days—if they last that long!
I get asked a lot: how many calories are in Crostoli? A typical piece (about 25 grams) has roughly 99 calories. That includes the dough, a bit of frying oil, and powdered sugar. Of course, the total depends on size and thickness, but that gives you a ballpark if you’re counting.
Conclusion
Now that you know how to make Italian Crostoli from scratch, I hope it becomes a go-to treat in your home too. There’s something so comforting about reviving these old-world traditions and making them part of our everyday lives—especially when the result is a sweet, crispy pastry that disappears faster than you can say “another, please!”
Remember, it’s not just about the recipe—it’s about the memories you make rolling out dough with your kids, sharing with neighbors, or just savoring with your morning coffee. That’s the heart of Crostoli, and that’s why I’ll keep making them, season after season.
Let me know how yours turn out—and if you’re looking for more Italian inspiration, be sure to check out my Blog
Frequently Asked Questions
How to cook Crostoli?
To cook Crostoli, heat oil to 350°F (175°C), then fry thin strips of dough until golden—about 1 to 2 minutes per side. Drain on paper towels and dust with powdered sugar.
What is the best oil for deep frying Crostoli?
Peanut oil and grapeseed oil are the best choices. Both have high smoke points and neutral flavors, which allow the delicate pastry to shine without becoming greasy.
How many calories are in Crostoli?
On average, one piece of Crostoli (about 25g) contains approximately 99 calories. This includes the dough, frying oil, and sugar topping.
Print
How to Make Italian Crostoli: A Delightful Carnival Treat
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Traditional Italian Crostoli are crisp, golden pastries perfect for any celebration. Lightly sweet and dusted with powdered sugar, they’re a crowd-pleaser.
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons grappa or brandy
1 teaspoon vanilla extract
Zest of 1 lemon
Powdered sugar for dusting
Peanut or grapeseed oil for frying
Instructions
1. Combine flour, sugar, and salt in a bowl.
2. Add eggs, butter, liquor, vanilla, and zest. Mix to form dough.
3. Knead until smooth. Let rest 30 minutes.
4. Roll dough thin, cut into strips.
5. Heat oil to 350°F.
6. Fry strips 1–2 minutes per side until golden.
7. Drain on paper towels.
8. Dust with powdered sugar.
Notes
Use a pasta roller for thinner, more even strips.
Store in airtight container for 3–4 days.
Great for holidays, brunch, or gifts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (25g)
- Calories: 99
- Sugar: 5g
- Sodium: 30mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 7.3g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
Keywords: How to make Italian Crostoli, Italian dessert, Crostoli recipe