This dessert is a big part of Carnevale in Italy. It takes on different names in the different regions. Here we call them crostoli but they’re also called galani, frappe, chiacchere and cenci.


2 cups flour
1/2 egg yolk
1 egg
2 Tbsp. unsalted butter
lemon zest of 1/2 lemon
1/4 cup dry Marsala wine
pinch of baking powder
1/2 tsp. Vanilla
2 1/2 Tbsp sugar
oil to fry


1. Mix all the ingredients except the oil in a bowl.
2. Once the dough takes a form, knead it well for a few minutes.
3. Roll it out a bit at a time until it is about as thin as you can get it. Use a little flour if it is too sticky.
4. Cut the dough with a pasta cutter in parallelogram shaped pieces (), cutting a slice or two in the middle of each piece.
5. Heat the oil for frying, a big pan is better with at least 2 to 3 inches of oil.
6. Add the Crostoli a few at a time.
7. Turn them quickly as they only take a few seconds per side. They should be light golden brown, but not too brown.
8. Place them on paper towels to absorb the excess oil.
9. Dust them with powder sugar and serve.


If you don’t want to use Marsala you can use milk in its place but changes the flavor. There’s no problem if you use Marsala for the kids as the alcohol gets cooked out when they are fried.

8 Responses to “Crostoli”

  1. Carnival in Venice 2009: Sensation : Not Only Pizza said:

    […] going check out on Cooking with Patty some typical carnival sweets, you won’t regret it: crostoli, apple frittelle, polenta and ricotta frittelle and favette that I just […]

  2. Grace said:

    hi patty, just wondering whether you have nice recipe for canollis? my hubby loves it but i just cant seem to make yummy ones.
    thanks a lot.

  3. Patty said:

    @Grace: I’m sorry but I’ve never made cannoli myself yet.

  4. jan said:


  5. Montillo Italian Foods said:

    Thank you for posting this recipe. We shared it in our Montillo Italian Foods Facebook page a few minutes ago for others to try. Keep them coming!

  6. Giorgina said:

    my mom used to and still make crostoli and at 46 i still love hers the most….

  7. Patty said:

    Giorgina, you’re right! Mom’s are always the best :-).

  8. Mary said:

    Hello Patty,

    I too would like to know how many this recipe would make. I haven’t made crostoli in years and my mother-in-law has altziemers (sp)? and can’t remember how to make them. I have her recipe and it’s pretty close to yours so am anxious to find out how much, a box, a bushel lol I know it’s difficult but I have to share with 4 families and it’s only me and my husband who are going to attempt this recipe after probably more than 30 years :)

    Nonna always made and shared with everyone but unfortunately she’s not in a position to remember how :(

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