Kroštule are delicate Croatian Carnival-time pastries of paper-thin dough that turns shatteringly crisp when fried, then gets a snowy coat of powdered sugar. They pair beautifully with strong coffee, dessert wine, or a flute of sparkling prošek. Make them the same day you plan to serve them for the lightest, crunchiest texture.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
YieldAbout 24 pastries
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 5 gSaturated Fat
- 49 gCarbs
- 1 gFiber
- 22 gSugar
- 6 gProtein
- 105 mgSodium
- 70 mgPotassium
- 30 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the dough
- 2 cups (250 g) all-purpose flour
- 2 large eggs
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, melted
- 1 tbsp vegetable oil
- 1 tsp baking powder
- 1/4 tsp fine salt
- 1 tsp pure vanilla extract
- Zest of 1 lemon
- 2-3 tbsp dry white wine or milk
- Neutral oil, for deep-frying (about 4 cups)
For finishing
- 1 cup (120 g) powdered sugar, for dusting
Directions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
- Make a well in the center and add the eggs, melted butter, vegetable oil, vanilla, and lemon zest. Begin mixing from the center outward.
- Add the wine one tablespoon at a time, mixing with your hands or a wooden spoon, until a firm but pliable dough forms that is not sticky (you may not need all of the wine).
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 20 minutes.
- Divide the dough in half. On a well-floured surface, roll each half paper-thin, about 1/16 inch (1.5 mm) thick. Using a fluted pastry wheel or sharp knife, cut into 1.5 x 5 inch strips.
- Make a 2-inch lengthwise slit down the center of each strip. Take one end and pull it through the slit, twisting gently to form a bow or ribbon knot.
- Heat 2 inches of oil in a heavy deep pot to 350°F (175°C). Fry the pastries in small batches without crowding, 2-3 minutes per side, until pale golden and crisp.
- Lift the pastries out with a slotted spoon and drain on a paper towel-lined tray. Keep finished batches warm in a 200°F oven while you fry the rest.
- Dust the warm pastries generously with powdered sugar, turning to coat both sides. Repeat once more just before serving so the sugar looks fresh and snowy.
- Serve immediately with espresso, dessert wine, or sparkling prošek for a traditional Croatian treat.
Cook’s Notes
- Roll the dough as thin as you can manage – this is the secret to the signature shattering crispness of authentic kroštule.
- Maintain oil temperature between 340-360°F; too cool turns them greasy, too hot scorches them before they cook through.
- If the dough becomes sticky while you are shaping, pop it back in the fridge for 5-10 minutes to firm up.
- Kroštule are best within a few hours of frying; if making ahead, store airtight and refresh in a 300°F oven for 2 minutes before dusting with sugar.
- A small splash of brandy or rum in place of some of the wine adds lovely depth and a hint of tradition.
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