, from Issue #53. September, 2015
Photography by Manja Wachsmuth.

Crostoli are believed to originate from Italy’s Veneto region and are light ribbons of fried pastry infused with citrus zest and grappa then sprinkled generously with icing sugar.


1⅔ cups plain flour
1 teaspoon baking powder 
¼ teaspoon sea salt
¼ cup icing sugar
finely grated zest 1 orange and 1 lemon
2 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon grappa, brandy or rum
1 egg
1 egg yolk

To cook
vegetable oil
icing sugar for dusting


Put the flour, baking powder, salt, icing sugar, zests and butter in a food processor and pulse until it resembles coarse crumbs.

Combine the liquor, egg and egg yolk, add to the flour mixture and pulse until the dough just starts to come together.

Tip onto the bench and gently bring together with your hands. Cover in plastic wrap and leave for 30 minutes.

Divide the dough into 4 pieces and roll out very thinly, about 3 mm thick. Cut into 2 cm wide strips.

Heat 3 cm of oil in a deep sauté pan, wok or saucepan until a cube of bread dropped into the oil turns golden in 30 seconds. 

Cook the pastries in small batches for about 40-60 seconds until golden and puffed. Remove and drain on paper towels. When cool, dust generously with icing sugar. Makes about 30 pastries