{"id":3778,"date":"2026-07-25T18:03:17","date_gmt":"2026-07-25T18:03:17","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/krostule-croate\/"},"modified":"2026-07-25T18:03:17","modified_gmt":"2026-07-25T18:03:17","slug":"krostule-croate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/krostule-croate\/","title":{"rendered":"Kro\u0161tule croate"},"content":{"rendered":"\n<style>\n#recipe-it-croatian-krostule-crispy-carnival-pastry-strips-from-the-coast{\n  --gj-bg:#F6F5F1;           \n  --gj-card:#FFFFFF;\n  --gj-ink:#181A1B;          \n  --gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;        \n  --gj-amber-2:#8F6318;\n  --gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;        \n  --gj-slate-deep:#1F2B32;\n  --gj-line:#E5E3DB;\n  --gj-line-2:#D6D3C8;\n  --gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;\n  font-weight:400;\n  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}\n}\n<\/style>\n<article id=\"recipe-it-croatian-krostule-crispy-carnival-pastry-strips-from-the-coast\" lang=\"it\">\n\n  <p class=\"gj-eyebrow\">Cucina croata <i>\u00b7<\/i> Dolce di carnevale <i>\u00b7<\/i> Ricetta<\/p>\n\n  <h2 class=\"gj-h1\"><b>Kro\u0161tule croate<\/b> fritte e sottili <span class=\"gj-serif\">al profumo di agrumi<\/span><\/h2>\n\n  <p class=\"gj-sub\">Sfoglie sottili all\u2019uovo, profumate con limone e vino bianco, ritorte in forme irregolari e fritte fino a diventare pallide, bollose e croccanti.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Portata:<\/i> <b>Dolce fritto<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Cucina:<\/i> <b>Croata<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Difficolt\u00e0:<\/i> <b>Media<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Tempo totale:<\/i> <b>1 ora e 20 min<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\">\n        <span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span>\n        <span class=\"gj-fact-l\">Resa<\/span>\n        <span class=\"gj-fact-v\">8 porzioni, circa 40 pezzi<\/span>\n      <\/div>\n      <div class=\"gj-fact\">\n        <span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span>\n        <span class=\"gj-fact-l\">Preparazione<\/span>\n        <span class=\"gj-fact-v\">40 min<\/span>\n      <\/div>\n      <div class=\"gj-fact\">\n        <span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span>\n        <span class=\"gj-fact-l\">Cottura<\/span>\n        <span class=\"gj-fact-v\">25 min<\/span>\n      <\/div>\n      <div class=\"gj-fact\">\n        <span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span>\n        <span class=\"gj-fact-l\">Calorie<\/span>\n        <span class=\"gj-fact-v\">\u2248 355 kcal<\/span>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Krostule-Crispy-Carnival-Pastry-Strips-from-the-Coast-2.webp\" alt=\"Vassoio largo di kro\u0161tule croate, nastri fritti sottili e irregolari coperti da una spolverata leggera di zucchero a velo\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Pochi pezzi per volta mantengono l\u2019olio vicino a 175 \u00b0C e permettono alla pasta di gonfiarsi senza assorbire troppo grasso.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h3>La sfoglia fritta delle feste adriatiche<\/h3><\/div>\n  <div class=\"gj-intro\">\n    <p>Le kro\u0161tule sono dolci fritti preparati soprattutto in Istria e Dalmazia durante il carnevale e in altre occasioni festive. Il nome richiama forme ritorte, annodate o incrociate, ottenute da strisce di pasta sottile. La famiglia \u00e8 vicina ad altri dolci europei di sfoglia fritta, ma le versioni croate mantengono un profilo riconoscibile: impasto all\u2019uovo, poca materia grassa, scorza di limone o arancia e una piccola quantit\u00e0 di vino bianco, rakija o Maraschino. Dopo la frittura arriva soltanto zucchero a velo. Non ci sono ripieni, sciroppi o coperture.<\/p>\n    <p class=\"gj-pull\">La kro\u0161tula corretta \u00e8 pallida, bollose e fragile: il colore scuro indica che l\u2019olio ha lavorato troppo in fretta.<\/p>\n    <p>La consistenza dipende pi\u00f9 dallo spessore che dal lievito. L\u2019impasto viene lavorato come una pasta fresca soda e poi lasciato riposare, cos\u00ec il glutine si rilassa e la sfoglia pu\u00f2 essere portata a circa un millimetro senza ritirarsi. Il vino contribuisce al profumo e modifica la fase liquida, ma non sostituisce la necessit\u00e0 di stendere bene. Una sfoglia spessa produce pezzi duri e compatti; una troppo sottile si lacera prima di entrare nell\u2019olio. Il punto corretto consente di vedere appena la luce attraverso la pasta, pur mantenendo bordi netti al taglio.<\/p>\n    <p>Le forme non devono essere identiche. Alcune strisce ricevono un taglio centrale e un\u2019estremit\u00e0 passa attraverso l\u2019apertura; altre vengono annodate o piegate. La variet\u00e0 crea un mucchio leggero e riconoscibile, non una serie di rettangoli piatti. I ritagli possono essere riuniti una sola volta e stesi di nuovo. Una lavorazione ripetuta li rende tenaci, quindi i pezzi dell\u2019ultima sfoglia vengono fritti separatamente e controllati con attenzione.<\/p>\n    <p>L\u2019olio viene mantenuto a 175 \u00b0C. A temperatura pi\u00f9 bassa, la pasta resta a lungo immersa e assorbe grasso; oltre 185 \u00b0C, la superficie scurisce prima che le pieghe diventino croccanti. Due o tre kro\u0161tule entrano per volta, secondo la larghezza della casseruola. Gonfiano quasi subito, formano bolle e richiedono circa un minuto per lato. Il colore corretto \u00e8 dorato pallido. Una schiumarola le sostiene senza spezzarle e le trasferisce su carta assorbente in un solo strato.<\/p>\n    <p>Lo zucchero a velo viene setacciato quando i pezzi sono tiepidi, non appena usciti dall\u2019olio. Sul prodotto bollente si scioglierebbe; su quello completamente freddo aderirebbe meno. Le kro\u0161tule raggiungono la croccantezza piena durante il raffreddamento. Si servono lo stesso giorno, ammucchiate su un piatto ampio, con caff\u00e8 o vino dolce. Il loro pregio non \u00e8 una morbidezza da impasto lievitato, ma una fragilit\u00e0 asciutta: il pezzo si rompe con un suono netto e lascia intravedere strati sottili e bolle cave.<\/p>\n    <p>La frittura produce residui di farina che scuriscono con i lotti successivi. Tra una serie e l\u2019altra, una piccola schiumarola pu\u00f2 rimuovere le briciole prima che brucino e trasferiscano amarezza. L\u2019olio non deve fumare e va eliminato quando appare molto scuro o sviluppa odore acre. Dopo l\u2019uso, viene raffreddato completamente e gestito secondo le regole locali, mai versato nello scarico. Questa cura pratica mantiene pulito il sapore delle ultime kro\u0161tule e rende pi\u00f9 uniforme il colore dell\u2019intero vassoio. Un vassoio ampio evita che i pezzi caldi, ammucchiati troppo presto, trattengano vapore e perdano croccantezza. Il raffreddamento deve restare all\u2019aria.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Dalla sfoglia all\u2019olio \u2014 quattro controlli<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Uova, vino, burro, zucchero e agrumi formano una pasta soda.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:15<\/b><span>Il riposo rilassa l\u2019impasto e rende possibile una sfoglia molto sottile.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:35<\/b><span>Strisce e nodi vengono tagliati senza cercare forme perfettamente identiche.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:55<\/b><span>La frittura a 175 \u00b0C dura pochi minuti per lotto; lo zucchero arriva da tiepido.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>La ricetta in breve.<\/b> Farina, uova, vino bianco, poco burro, zucchero e scorza di limone formano un impasto sodo che riposa quindici minuti. La pasta viene stesa a circa un millimetro, tagliata in strisce e modellata in nodi o nastri ritorti. Le kro\u0161tule friggono in piccoli lotti a 175 \u00b0C, per circa un minuto per lato, finch\u00e9 compaiono bolle e un colore dorato chiaro. Dopo il passaggio su carta assorbente, ricevono zucchero a velo da tiepide. La ricetta produce circa quaranta pezzi, da consumare preferibilmente nello stesso giorno. La frittura in piccoli lotti e il controllo costante dell\u2019olio mantengono asciutto anche l\u2019ultimo gruppo di nastri.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h3>Ingredienti<\/h3><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h4>Per l\u2019impasto<\/h4>\n        <ul>\n          <li><b>350 g di farina 00<\/b> \u2014 <em>pi\u00f9 poca per la stesura<\/em><\/li>\n          <li><b>3 uova medie<\/b> \u2014 <em>circa 165 g senza guscio<\/em><\/li>\n          <li><b>35 g di zucchero semolato<\/b> \u2014 <em>fine<\/em><\/li>\n          <li><b>30 g di burro fuso e tiepido<\/b> \u2014 <em>oppure strutto alimentare<\/em><\/li>\n          <li><b>30 ml di vino bianco secco<\/b> \u2014 <em>o rakija delicata in pari quantit\u00e0<\/em><\/li>\n          <li><b>scorza grattugiata di 1 limone non trattato<\/b> \u2014 <em>solo la parte gialla<\/em><\/li>\n          <li><b>2 g di sale fino<\/b> \u2014 <em>un pizzico abbondante<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h4>Per friggere e finire<\/h4>\n        <ul>\n          <li><b>1 litro di olio di semi di girasole alto oleico<\/b> \u2014 <em>la quantit\u00e0 assorbita stimata \u00e8 circa 80 g<\/em><\/li>\n          <li><b>60 g di zucchero a velo<\/b> \u2014 <em>da setacciare sui pezzi tiepidi<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-note\"><b>Sostituzioni e allergeni.<\/b> Allergeni: glutine, uova e latte se si usa burro. L\u2019alcol non \u00e8 adatto a chi deve evitarlo in modo assoluto; pu\u00f2 essere sostituito con 25 ml d\u2019acqua e 5 ml di succo di limone, con una sfoglia leggermente meno friabile.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h3>Preparazione passo dopo passo<\/h3><\/div>\n    <p class=\"gj-stage\">Impasto e formatura<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Mescolare i liquidi<\/p>\n        <p class=\"gj-step-x\">Sbattere uova, zucchero, vino, burro, scorza di limone e sale finch\u00e9 lo zucchero inizia a sciogliersi.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Impastare<\/p>\n        <p class=\"gj-step-x\">Aggiungere la farina e lavorare 8\u201310 minuti, fino a ottenere una pasta liscia, soda e non appiccicosa. Coprire e lasciare riposare 15 minuti.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Stendere sottile<\/p>\n        <p class=\"gj-step-x\">Dividere in quattro parti. Tenere coperte quelle in attesa e stendere ogni pezzo a circa 1 mm con macchina per pasta o mattarello.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Tagliare e torcere<\/p>\n        <p class=\"gj-step-x\">Ricavare strisce larghe 3\u20134 cm e lunghe 10\u201312 cm. Incidere il centro e far passare un\u2019estremit\u00e0, oppure formare nodi morbidi senza stringere.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Frittura<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Scaldare l\u2019olio<\/p>\n        <p class=\"gj-step-x\">Portare l\u2019olio a 175 \u00b0C in una casseruola profonda, riempiendola per non pi\u00f9 di met\u00e0. Preparare una griglia o carta assorbente.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Friggere in piccoli lotti<\/p>\n        <p class=\"gj-step-x\">Immergere 2\u20133 pezzi per volta. Friggere circa 45\u201360 secondi per lato, girando una volta, finch\u00e9 sono gonfi e dorati chiari.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Scolare<\/p>\n        <p class=\"gj-step-x\">Sollevare con una schiumarola e lasciare sgocciolare. Disporre in un solo strato; attendere che la temperatura dell\u2019olio torni a 175 \u00b0C prima del lotto successivo.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Zuccherare<\/p>\n        <p class=\"gj-step-x\">Quando le kro\u0161tule sono tiepide, setacciare lo zucchero a velo su entrambi i lati. Lasciare raffreddare completamente prima di impilarle.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h3>Servizio, conservazione e varianti<\/h3><\/div>\n\n    <h4>Come servire<\/h4>\n    <p>Servire su un piatto ampio, senza salse o frutta fresca. Caff\u00e8, t\u00e8 o un piccolo bicchiere di vino dolce accompagnano la consistenza asciutta. Cinque pezzi formano una porzione media.<\/p>\n\n    <h4>Conservazione e riscaldamento<\/h4>\n    <p>Le kro\u0161tule sono migliori entro 8 ore. In un contenitore metallico non ermetico, con carta assorbente, restano accettabili per 2 giorni. Il frigorifero le rende molli; il congelamento non \u00e8 consigliato.<\/p>\n\n    <h4>Varianti e sostituzioni<\/h4>\n    <p>1. La scorza d\u2019arancia pu\u00f2 sostituire quella di limone. 2. Il Maraschino pu\u00f2 prendere il posto del vino bianco in pari quantit\u00e0 per una nota dalmata pi\u00f9 marcata. 3. Lo strutto pu\u00f2 sostituire il burro grammo per grammo e produce una sfoglia pi\u00f9 friabile. 4. Una parte delle strisce pu\u00f2 essere tagliata con rotella dentellata, mantenendo invariato spessore e tempo di frittura.<\/p>\n\n    <h4>Osservazioni di cucina<\/h4>\n    <p>1. Il termometro evita l\u2019alternanza tra pezzi unti e pezzi troppo scuri. 2. La sfoglia in attesa va coperta: bordi secchi si spezzano durante la torsione. 3. I pezzi vanno zuccherati tiepidi e impilati solo da freddi, quando hanno raggiunto la croccantezza finale.<\/p>\n\n    <h4>Attrezzatura<\/h4>\n    <p>Servono macchina per pasta o mattarello, rotella dentellata, casseruola profonda, termometro, schiumarola e setaccio. Il termometro e la sfoglia uniforme incidono direttamente sull\u2019assorbimento d\u2019olio.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h3>Valori nutrizionali per porzione<\/h3><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Calorie<\/dt><dd>\u2248 355 kcal<\/dd><\/div>\n      <div><dt>Carboidrati<\/dt><dd>\u2248 49 g<\/dd><\/div>\n      <div><dt>Proteine<\/dt><dd>\u2248 7 g<\/dd><\/div>\n      <div><dt>Grassi<\/dt><dd>\u2248 14 g<\/dd><\/div>\n      <div><dt>Fibre<\/dt><dd>\u2248 2 g<\/dd><\/div>\n      <div><dt>Sodio<\/dt><dd>\u2248 85 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porzione:<\/b> 5 kro\u0161tule. <b>Allergeni:<\/b> glutine, uova e latte se si usa burro. L\u2019alcol non \u00e8 adatto a chi deve evitarlo in modo assoluto; pu\u00f2 essere sostituito con 25 ml d\u2019acqua e 5 ml di succo di limone, con una sfoglia leggermente meno friabile. I valori sono stime basate su tabelle standard e possono cambiare secondo marche, rifilatura, assorbimento e porzionatura.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Un millimetro di pasta, un minuto per lato, una struttura che si spezza netta.<\/p>\n    <p>Le kro\u0161tule richiedono gesti rapidi ma non frettolosi. Il riposo rende docile la sfoglia, la temperatura costante crea bolle e il raffreddamento completa la fragilit\u00e0. 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