Why You’ll Love This Recipe

I love making crostoli because they’re both nostalgic and fun to prepare. The dough comes together easily and fries up light and airy, filling my kitchen with the irresistible aroma of butter and citrus. The touch of lemon zest gives them a lovely brightness, and the grappa adds depth to the flavor while helping create that signature bubbly, flaky texture. A dusting of powdered sugar finishes them beautifully, making them perfect with coffee or dessert wine.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

300 grams all-purpose flour
40 grams granulated sugar
1 pinch salt
2 medium eggs
60 gr grappa or schnaps or rum
30 grams unsalted butter (melted)
2 tablespoons milk (only if necessary)
1 large lemon zest (organic)
1 liter sunflower or other oil (for frying)
Powdered sugar (for garnish can be vanilla flavored)

Directions

1. I start by placing the flour, sugar, and salt in a large mixing bowl, then make a well in the center.

2. Into the well, I add the eggs, melted butter, and lemon zest, stirring from the center outward with a fork until everything starts to come together into a creamy mixture.

3. I then pour in the grappa and continue to mix until the dough begins to firm up.

4. Once the dough has more structure, I transfer it to a lightly floured surface and knead it by hand until smooth and homogeneous. If the dough feels too stiff, I add just a splash of milk.

5. I form the dough into a smooth ball, cover it with plastic wrap, and let it rest at room temperature for 30 minutes.

6. To roll out by hand, I divide the dough into 5 parts and roll each piece on a well-floured surface until it’s paper thin. Folding and rerolling the dough a few times helps create straight edges and that bubbly texture during frying.

7. To use a pasta machine, I flatten each piece slightly, dust with flour, and roll it through the machine on medium thickness (about setting 3 or 4). I fold it, dust again, and roll it several times, gradually moving to the thinnest setting (1 or 2) until it’s nearly sheer.

8. I cut the dough sheets into medium-sized rectangles using a fluted pastry roller, arranging them on a lightly floured surface so they don’t stick together.

9. I heat the oil in a deep fryer or deep pan to 175°C (350°F). To test the oil, I drop in a small piece of dough—it should sizzle and form bubbles immediately.

10. Frying a few pieces at a time, I cook each crostoli for about 30–40 seconds per side, turning them as they puff and turn golden. I remove them with a slotted spoon and drain on paper towels.

11. Once slightly cooled, I dust them generously with powdered sugar and serve immediately.

Servings and Timing

This recipe makes about 50 pieces.
Prep Time: 20 minutes
Cook Time: 15 minutes
Rise Time: 30 minutes
Total Time: 1 hour 5 minutes

Variations

I sometimes replace the lemon zest with orange zest for a softer citrus note. For extra flavor, I add a touch of vanilla extract to the dough. If I prefer a non-alcoholic version, I use orange juice instead of grappa—it keeps the dough light and fragrant. For a festive twist, I drizzle melted chocolate over the cooled crostoli instead of powdered sugar.

Storage/Reheating

I store cooled crostoli in an airtight container at room temperature for up to 5 days. To keep them crisp, I make sure they’re completely cool before storing. I don’t reheat them, as they’re best enjoyed fresh or at room temperature. If they lose a bit of crispness, I pop them in a low oven for a few minutes to refresh them.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough up to a day ahead, wrap it tightly, and refrigerate it until ready to roll and fry.

What can I use instead of grappa or rum?

I like using orange juice or apple juice for a non-alcoholic version that still adds flavor.

Why is the dough rested before rolling?

Resting relaxes the gluten, making the dough easier to roll thin without shrinking back.

How thin should the dough be?

I roll it as thin as possible — almost sheer — for the crispiest texture.

Why do my crostoli not bubble when frying?

That usually means the oil isn’t hot enough or the dough wasn’t rolled thinly enough.

Can I bake crostoli instead of frying them?

While traditional crostoli are fried, I can bake them at 180°C (350°F) for about 10 minutes until golden, though they won’t be as crisp.

What oil works best for frying?

I prefer sunflower oil for its neutral flavor and high smoke point.

How do I prevent them from getting greasy?

I keep the oil at a steady temperature and avoid overcrowding the pan.

Can I freeze crostoli?

I don’t recommend freezing fried crostoli, but I can freeze the raw dough for up to a month.

Conclusion

I love making crostoli because they bring a bit of Italian festivity to any table. These delicate, golden pastries are crisp, airy, and sweet without being heavy. Whether I’m preparing them for a holiday celebration or just to enjoy with coffee, they always disappear fast — a true testament to their irresistible charm.