For a richer flavor, consider using aged rum or a splash of amaretto instead of regular rum. Ensure the oil temperature remains consistent for even cooking. Use a thermometer to monitor the temperature and adjust the heat as needed. The dough should be thin for a crispier result. Don't be afraid to roll it out very thinly. Crostoli are best enjoyed fresh. However, they can be stored in an airtight container for up to 2 days, although they may lose some of their crispness.
Crostoli Pastries
-
PREP TIME40 mins
-
COOK TIME20 mins
-
TOTAL TIME1 hrs 20 mins
-
SERVING72 People
-
VIEWS9
Delicate and crisp, these Crostoli are a traditional Italian treat, especially popular during Carnevale. These ethereal fried pastries, lightly dusted with confectioners' sugar, offer a delightful blend of sweetness and airy texture. A taste of Italian heritage, perfect for celebrations or a simple sweet indulgence.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate6 g
-
Cholesterol8 mg
-
Fiber0 g
-
Protein1 g
-
Saturated Fat1 g
-
Sodium21 mg
-
Sugar1 g
-
Fat7 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn the bowl of an electric mixer fitted with the whisk attachment, combine the salt, sugar, and eggs. Beat on high speed until the mixture is very light and fluffy. (Approximately 5-7 minutes)
02
StepReduce the mixer speed to low and gradually add the evaporated milk, vanilla extract, and rum, mixing until just combined. With the mixer still on low, slowly add the flour until a dough forms.
03
StepSwitch to the dough hook attachment. Knead the dough until it is smooth and elastic. (Approximately 8-10 minutes). If the dough is still sticking to the bowl after 5 minutes, add additional flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl. Remove the dough from the bowl, cover it with plastic wrap, and let it rest at room temperature. (Approximately 20 minutes)
04
StepIn a deep fryer or large, heavy-bottomed pot, heat vegetable oil to 350°F (175°C). The oil should be at least 2 inches deep.
05
StepDivide the dough into small, manageable portions. On a lightly floured surface, roll out each portion of dough until it is very thin. (Approximately 1/16 inch thick). Cut the dough into long, narrow strips. (Approximately 6x1 inch). Use a knife to make a slit in the center of each strip. Gently pull one end of the strip through the slit, creating a twist or knot.
06
StepCarefully drop the shaped dough strips into the hot oil, frying in batches to avoid overcrowding the pot. Fry until the crostoli are puffy, blistered, and light golden brown. (Approximately 1-2 minutes per side).
07
StepRemove the fried crostoli from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain. While still warm, generously dust the crostoli with confectioners' sugar. Serve immediately and store any leftovers in an airtight container to maintain their crispness.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Trystan Schaefer
Jul 1, 2025These were a hit at our Carnevale party!
Violet Miller
Jun 29, 2025Can I use gluten-free flour?
Karl Runte
Jun 29, 2025I used anise extract instead of vanilla, and they were amazing!
Rick Flatley
Jun 28, 2025What temperature should the eggs be?
Rossie Langosh
Jun 27, 2025I had trouble with the dough sticking at first, but adding flour a tablespoon at a time worked perfectly. These are delicious!
Ebba Buckridge
Jun 26, 2025The rum extract really adds a nice touch.
Patrick Reichel
Jun 26, 2025Rolling the dough thin is key! Mine were perfect.
Quinn Schuppe
Jun 25, 2025These were so much easier to make than I thought! My family loved them.
Issac Nader
Jun 25, 2025A new holiday favorite! Thank you for this recipe.
Dion Olson
Jun 25, 2025This is the closest I’ve come to my grandmother's crostoli recipe!