Every part of Europe seems to have a version of the Crostoli pastry each with their own name, also called called “Angel wings”. I guess because of a strong influence from Italian immigrants in Australia we simply go by the Italian Crostoli.
Sometimes only Crostoli hits the spot. Light, sugary crunchy add a Cafe Late – perfection.
Italian crostoli pastry
Sometimes only a Crostoli pastry hits the spot. Light, sugary crunchy add a Cafe Late – perfection. How to cook a simple pastry recipe crostoli.
Ingredients
- 2 eggs
- 3 tablespoons of castor sugar
- 110 grams plain flour
- 70 grams of self raising flour
- 35 grams melted butter
- 20 ml grappa or a fortified wine I use an Australian Topaque
- 1 teaspoon of vanilla extract
- Zest of 1 lemon
- Light oil for frying
- Powdered sugar Icing sugar
Instructions
- Beat the eggs
- Add sugar and beat together
- Add all other ingredients other than flours (Oil and powdered sugar are not used here either).
- Sift flours and fold in until dough forms
- Knead into a uniform lump, wrap in plastic and rest for 20 minutes
- Roll through pasta machine, cut, twist and cook (refer to youtube below for this instruction)
Video
Nutrition
Calories: 207kcalCarbohydrates: 29gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 67mgSodium: 59mgPotassium: 54mgFiber: 1gSugar: 6gVitamin A: 225IUCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!
After making the crostoli pastry dough let it rest, generally longer the better 20 minutes to an hour should be ok. The pastry dough is still a little tacky at this stage, just sprinkle it with flour when handling it.
Can you use just all purpose flour? What could you use instead of grappa or Australian Topaque if I can’t find it in the United States also what is casting sugar?
Yes any fortified wine.
Caster sugar is super fine sugar but not as fine as powdered sugar. Just put your granulated sugar in a food processor and zip for a wee bit till it’s just a little finer granules
Caster sugar or superfine sugar, offers several benefits when used in recipes. Its fine granules dissolve quickly and evenly, making it an excellent choice for baking where precise texture and uniform sweetness are important. Castor sugar’s fine texture makes it ideal for delicate baked goods like meringues, macarons, and sponge cakes, where it helps create a smooth and light consistency. Its ability to incorporate air and moisture efficiently contributes to better aeration in batters and doughs, resulting in fluffier and tender baked treats. Moreover, because it dissolves rapidly, castor sugar is a preferred option for making syrups, beverages, and frostings, ensuring a smooth and glossy finish. Overall, castor sugar’s fine texture and quick dissolving properties enhance the quality and appeal of a wide range of culinary creations.
Can I use brandy if I don’t have Grappa.
Brandy is fine. I have also known people to use Rum, Anice, Vodka. Even some Alcohol Abstainers who substitute Orange Juice.
Castor Sugar is simply normal sugar but granuated much finer. Its midway btween Icing sugar and regular sugar.
I love this receipe and took it to work for my work mates to enjoy. They loved it too.
Hi, what am I doing wrong?
I add, sifted all purpose flour and SRFlour
to all other ingredients inc baking powder.
Am I kneading the pastry too long( 3-5 mins) before I rest it
Sky do some of my crostini puff up too much?
Excellent recipe. My first attempt the oil was too hot and they browned too much. Next attempt was perfect. Yum!!
Hi! Can you use strong bakers flour
I am sure it will work ok.
Our Italian American family has made these only with eggs, sifted flour, vanilla extract and sugar. We only ever had rolling pins, no pasta maker. They always come out fine, so if you have no alcohol on hand, you’re still OK. Guess it was because the family members we learned from grew up during Prohibition, the Great Depression, and World War II, so liquor, butter and baking powder – and pasta machines – simply were not options. As my mother says, we were poor but didn’t know it. Anyway, you twisted and fried these beautifully though. Bon Appetito, fratelli!
For years I was afraid to make crostoli because the old Italian nonnas made it sound hard.
This recipe was so easy to follow. I used a pasta machine to roll the dough. Fabulous result. Loved by all the family. Thank you so much.