Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Italian fried sweet pastries are called different things depending on the part of Italy in which you are eating them, and may be presented in different shapes — bows, knots, little plaits or simple rectangles. Traditionally they are fried in lard, but perhaps sunflower oil is a better idea. Whatever medium you use to deep-fry, make sure it is fresh for any sweet deep-frying, or it will taint the pastries.

Eat these crostoli with espresso or a strong cup of coffee, and, depending on