Crostoli Pastries

Crostoli Pastries

Made  times
Tiffany 2

"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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1 h 20 m servings 87 cals
Serving size has been adjusted!

Original recipe yields 72 servings



  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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).
  3. 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.
  4. 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.


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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 inst...

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. Besdi...

Wonderful! Not too crunchy and not too soft.

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