Crostoli (Italian Bow Tie Cookies)
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Crostoli, also called Italian bow tie cookies, are delicate Italian pastries made of thin, crispy dough strips that are fried until golden and typically dusted with a cloud powdered sugar that melts in your mouth.
In Campania, crostoli (also called frappe or Italian bow ties) are often prepared for the feast of San Giuseppe (St. Joseph’s Day) on March 19th. They’re sometimes shaped into bows or flowers and drizzled with honey as a special offering.
Crostoli have been traditionally prepared in the weeks leading up to Lent, representing a final indulgence before the fasting period begins, and for Christmas festivities, New Year’s celebrations, weddings, and family gatherings throughout the year.
Ingredients
All-purpose flour forms the dough base, while eggs provide structure and richness. Sugar adds subtle sweetness, and melted butter contributes tenderness. Salt balances flavors. Citrus zest introduces bright aromatic notes. White wine or brandy creates the characteristic light texture by evaporating during frying. Vegetable oil with a high smoke point is needed for frying. Finish with a generous dusting of powdered sugar for the traditional sweet finish.
Preparation
Helpful equipment includes a pasta machine for rolling the dough thinly (or use a rolling pin), and a Dutch oven or deep fryer for frying.
Make dough: Mix flour and salt, create well. Combine eggs, sugar, butter, and optional zest separately, then pour into well. Add wine/brandy while kneading until smooth and elastic. Wrap dough, let stand 30 minutes at room temperature.
Shape: Divide dough, roll each portion very thin on a floured surface. Cut into strips or diamonds.
Fry: Heat oil to 350°F (175°C). Fry small batches until golden (1-2 minutes per side). Drain on paper towels.
Finish: While still warm, dust generously with powdered sugar.
Full instructions are in the recipe card below.
Tips & Techniques
- Citrus zest adds aromatic complexity
- Maintain consistent oil temperature to prevent burning or greasiness
- Avoid canola oil, which can impart an off flavor to these delicate cookies
- Fry in small batches to ensure even cooking
- Apply powdered sugar while warm for better adhesion
- Try various shapes (strips, diamonds, bows) for visual appeal
- Wine or brandy tenderizes dough
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📖 Recipe
Crostoli (Italian Bow Tie Cookies)
Equipment
- pasta machine optional but extremely helpful
- large dutch oven or deep fryer
- Rolling Pin
- ravioli or pastry wheel for cutting can also use a knife
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter melted
- 1/4 teaspoon salt
- 1 medium lemon or orange zest only; minimize the pith
- 1/4 cup dry white wine or brandy
For Frying and Topping
- Vegetable oil canola oil not recommended
- Powdered sugar for dusting
Instructions
- In a mixing bowl, combine the flour and salt. Make a well in the center. In a separate bowl, beat the eggs, sugar, melted butter, and citrus zest (if using) until well combined. Pour the egg mixture into the well of the flour, add the wine/brandy, and start mixing with a fork or your hands, then kneading until a smooth dough forms. Add more flour as needed if the dough is too sticky. Knead the dough for a few minutes until it's elastic and smooth.
- Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. This helps relax the gluten and makes it easier to roll out.
- While the dough rests, line a large dish or small tray with paper towels and set aside (you will use this to drain the fried crostoli). Begin to heat enough oil to fry the crostoli in a Dutch oven or a deep fryer.
- After the dough has rested, divide it into four pieces on a lightly floured surface. Roll out one portion as thin as possible. Lightly flour each side as you roll and flip the dough ocassionally to avoid sticking.
- Alternatively, if using a pasta machine, flatten a portion of rested dough by hand, then feed it through the widest setting, 0. Fold it into thirds and repeat 2-3 times until smooth. Without folding, run the dough through progressively narrower settings (1, 2, 3, 4) until reaching setting 5.
- Cut the dough sheets into strips. I use a ravioli/pastry wheel to cut the dough into about 1-inch-wide strips, but you can also use a knife.
- After the vegetable oil has reached about 350°F (175°C), carefully slide a few crostoli at a time into the hot oil. Fry them until lightly golden and crispy. They can get dark rather quickly, so keep watch. Use a slotted spoon to remove the crostoli from the oil and place them on a plate lined with paper towels to drain excess oil.
- While warm, dust them generously with powdered sugar. You can do this by placing powdered sugar in a fine-mesh sieve and tapping it over the crostoli or by using a powdered sugar shaker.
- Crostoli are best enjoyed on the day they're made, but I find they will maintain their crispiness for a few days if sealed in an air-tight container or in a cardboard box lined with paper towels.