share on

Venetian crostoli




Peanut oil, for frying

1 cup

Icing sugar

to taste

Iodized salt

1 pinch


1 coffee cup


100 oz


2 unit

Egg, yolk

2 unit

White sugar

100 oz

Type 00 wheat flour

400 oz

Desserts from Italy - Veneto

Venetian crostoli

Venetian crostoli

vegetarian with gluten with eggs with lactose with nuts high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Venetian crostoli

These are delicious and crumbly crostoli

Venetian crostoli step 1

step 1

Melt the butter or in the microwave or in a double boiler and let cool.

Venetian crostoli step 2

step 2

Arrange the flour and the center put the eggs, egg yolks, sugar, salt and brandy and the cold melted butter.

Venetian crostoli step 3

step 3

Knead well for a few minutes until you get a nice smooth dough. Cover the dough with plastic wrap and make it rest for at least 30 minutes.

Venetian crostoli step 4

step 4

Stretch the dough not too thin helping with the stretch flour and folds the dough to 4 (packet type) and repeat this operation several times.

Venetian crostoli step 5

step 5

Finally stretch of a thickness not too up and with a toothed wheel cut out of the rectangles.

Venetian crostoli step 6

step 6

Fry in hot oil until golden brown, drain and dry on paper towels oil. Make it cool and powder with icing sugar.

Loading pic