Recipe By Tiffany Taylor
Published Jun 19th
Prep 40m Cook 20m Additional 20m Ready In 1h 20m
Servings 6 dozen pastries Calories 87.1

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.

Recipe Ingredients

  • ½ teaspoon salt
  • 1 ½ tablespoons sugar
  • 3 large eggs, room temperature
  • 1 (5 ounce) can evaporated milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons rum
  • 3 ½ cups all-purpose flour
  • vegetable oil for frying
  • confectioners' sugar

Cooking Directions

  1. 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. 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. 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. 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.

Nutrition Facts

  • Calories 87.1
  • Carbohydrate 6 g
  • Cholesterol 8.3 mg
  • Fat 6.5 g
  • Fiber 0.2 g
  • Protein 1 g
  • Saturated Fat 1 g
  • Sodium 21.3 mg
  • Sugar 1.3 g


  1. 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 - Read more ...
  2. Wonderful! Not too crunchy and not too soft.
  3. 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 - Read more ...
  4. 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 - Read more ...