Italian Crostoli

This recipe is part of our Natvia Around The World Collection.

Crostoli is a traditional Italian dessert. Deep fried, sweet, and crispy, this pastry dish is made out of dough twisted into thin ribbons. In English, they’re called Angels Wings and were first associated with Carnevale, a carnival celebrated before Lent, which is a 40-day fasting period. Being as delicious as they are, Crostoli are also served during Christmas and New Years.

Usually full of sugar, our tasty batch of Crostoli are sugar-free and dairy-free. You don’t need to wait for a special occasion to whip up these delicious pastries; they’ll go down a treat any time of the year.

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 60 - 80
  • Prep: 45 minutes
  • Cook: 20 minutes
Metric | Imperial Measurement Conversions


  • 2 cups plain flour
  • 1 cup SR flour
  • 3 eggs
  • 2 tbs brandy
  • 1 tbs olive oil
  • 1 tbs Natvia
  • 1 tbs lemon rind grated
  • 1 tbs lemon juice
  • 1 tsp vanilla essence
  • 2-3 tbs water
  • ½ cup Natvia – blitzed in the food processor into a powder, for dusting
  • 2l grapeseed oil


  1. Place the dry ingredients in a stand mixer, with the dough hook on. Combine the eggs, brandy, olive oil, lemon juice, vanilla essence. Pour into the mixer slowly and mix until it forms a shaggy dough. Roll out onto a floured surface and knead for 5-7 minutes adding water as needed, until the dough is smooth and firm. Wrap in plastic and rest for 30 minutes
  2. Roll out ¼ of the dough as thing as you can with a rolling pin. Or place in a pasta machine and roll into a thin sheet
  3. Slice into large rectangles with a fluted pastry cutter. Make an incision lengthways in the middle of each and either twist the rectangle or pull one end through the middle.-
  4. Heat oil to 180C
  5. Once the oil is hot enough Deep Fry for 30 seconds on each side. Drain on paper towel and stand until cooled.
  6. Sprinkle over the Natvia icing sugar and serve




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