Italian Crostoli

    1 hour 20 min

    These are deliciously light biscuits. Thin strips of dough are shaped into knots, before being deep-fried and dusted with icing sugar. They are lightly sweet, crisp and perfect to serve after dinner or with a cup of tea or coffee.

    8 people made this

    Makes: 72 

    • 1/2 teaspoon salt
    • 1 1/2 tablespoons sugar
    • 3 large eggs, room temperature
    • 150ml evaporated milk
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons rum
    • 450g plain flour
    • 500ml vegetable oil for frying
    • 60g icing sugar

    Prep:40min  ›  Cook:20min  ›  Extra time:20min resting  ›  Ready in:1hr20min 

    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.
    2. 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 cling film; set aside 20 minutes.
    3. Pour oil into a deep fat fryer or deep frying pan to a depth of 5cm and heat over medium heat to 180 degrees C.
    4. Separate dough into small portions. On a lightly floured surface, roll out dough portions until very thin. Cut into long, narrow strips (about 15 x 2.5cm). With a sharp knife, make a slit in the centre of each strip and draw one end through the slit.
    5. Fry in hot oil until puffy, blistered and very light golden brown, about 1 to 2 minutes. Remove to kitchen towels to cool. Sprinkle with icing sugar. Store in an airtight container.

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    Reviews in English (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 and that they are all ready to go into the pan in small bathches, it goes quite quickly once you start frying them. The only thing I found different from our family recipe was these turned out softer like a funnel cake and not crisp like what I am used to.  -  21 Jan 2006  (Review from Allrecipes US | Canada)


    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 oil, the cookies themselves should be thin. The thinnner you can get them, the better they will fry and the crisper, and less oily they will appear. While shopping at a local Italian market in San Diego, I came across a cute little cookie company, Cookies con Amore, that actually makes these in a variety of flavors. They did not have the honey, but they were REALLY close to what my Nonna used to make!  -  30 Sep 2009  (Review from Allrecipes US | Canada)


    Wonderful! Not too crunchy and not too soft.  -  31 Oct 2011  (Review from Allrecipes US | Canada)