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Krostule belong to the family of European “angel wings” pastries: thin strips of rich dough, twisted, fried, and buried under a soft layer of powdered sugar. In Croatia, they carry a distinct coastal character and are closely linked with Istria and Dalmatia, where the smell of hot oil and lemon-scented dough drifts out of kitchens during carnival season, Christmas, and family gatherings.
In these regions, krostule appear under slightly different names and shapes—ribbons, twists, loose knots—but the idea stays the same: a light, shattering bite that pairs with coffee, sweet wine, or a late-morning brandy when guests gather. Many sources trace the pastry to coastal influence and the broader Mediterranean habit of frying enriched dough, with local cooks adapting it over generations. Recipes vary in small details: some lean on softened butter, others on neutral oil or even lard; some use milk, others a splash of white wine or juice, nearly all include citrus zest and a hint of local spirit, often rakija.
The version here follows a coastal approach that balances crisp texture with gentle richness. The dough uses a mix of whole eggs and extra yolks for color and tenderness, an approach that lines up with many traditional formulas for krostule and other angel wing–style pastries. Melted butter gives a light dairy flavor without heaviness. A small measure of milk softens the dough, while a blend of rakija and lemon zest gives unmistakable Adriatic character; the alcohol helps keep the strips crisp and encourages little bubbles along the surface during frying, which adds to the fragile texture. Spirits such as rakija, Maraschino, or rum appear regularly in Croatian and regional recipes for fritters and similar pastries.
Krostule sit in a particular moment of the year as well. Around fašnik—the carnival period before Lent—coastal towns fill with parades, masks, and a long tradition of fried sweets, from krostule to fritule and doughnuts. Families often keep their preferred recipe handwritten, with slight changes in liquid, fat, or shape. Some cooks roll the dough quite thick, for a slightly chewier center; others, including this version, favor a very thin sheet for maximum crispness and a texture closer to the Polish or Italian angel wings that share the same basic idea.
This particular method aims for reliability in a home kitchen. The dough comes together in one bowl, rests briefly to relax the gluten, then rolls out with ease. A small touch of baking powder keeps the crunch light and avoids any sense of hardness once the pastries cool. The strips are cut with a pastry wheel, slit in the center, and twisted into the familiar bow shape before a short bath in hot oil. Once drained and dusted with sugar, they stay crisp for several days in a covered tin, which makes them practical for holidays or gatherings when the cook wants to work ahead.
While krostule appear on festive tables across Croatia, they remain modest in spirit: simple pantry ingredients, careful rolling, and attention to frying temperature. This version respects that tradition while giving clear timings, thickness guidelines, and visual cues, so a home cook can reach the thin, glassy crunch that makes this coastal pastry so satisfying.
8
servings35
minutes20
minutes320
kcal20
minutesKrostule are thin, crisp Croatian pastry strips, twisted into bows, fried, and generously dusted with powdered sugar. This version follows the coastal style found in Istria and Dalmatia, with a dough based on flour, eggs, butter, milk, and a touch of rakija for aroma and lightness. The dough rests briefly, then rolls out very thin, which creates the delicate, bubbly texture that suits this type of pastry. A small amount of baking powder keeps the crunch light rather than hard. The recipe yields a generous plate of pastries that suit carnival season, Christmas gatherings, or any occasion that calls for a simple sweet to share. Once cooled, they store well in a tin, so the cook can prepare them ahead of time.
All-purpose flour, 300 g (about 2 ⅓ cups) — gives structure; standard wheat flour works well.
Granulated sugar, 40 g (3 tbsp) — lightly sweetens the dough.
Fine salt, ¼ tsp — sharpens flavor and balances sweetness.
Baking powder, ½ tsp — helps the strips puff slightly and stay crisp rather than hard.
Whole eggs, 2 large — provide structure and richness.
Egg yolks, 2 large — add color and a more tender bite.
Unsalted butter, 40 g, melted and cooled — brings a gentle dairy flavor and softens the crumb.
Milk, 60 ml (¼ cup), at room temperature — hydrates the dough; whole milk gives the best flavor.
Rakija or clear fruit brandy, 30 ml (2 tbsp) — traditional aromatic spirit; helps keep the pastry light.
Fresh lemon zest, finely grated from 1 small lemon — gives a bright, citrus note typical for krostule.
Vanilla sugar or vanilla extract, 1 tsp — rounds out the aroma.
Neutral oil for deep-frying, 1–1.2 L — sunflower or canola oil, with a high smoke point.
Powdered (confectioners’) sugar, 60–80 g — for dusting the fried pastries.
For a no-alcohol version, replace rakija with the same volume of milk, orange juice, or a mix of both; flavor will change slightly but texture stays close.
For a dairy-free version, swap butter and milk with neutral oil and oat or soy drink; the result stays crisp, with a slightly different aroma.
The recipe relies on wheat flour and eggs, so it is not suitable for gluten-free or egg-free diets without more extensive reformulation. Gluten-free flour blends tend to produce more fragile, crumbly strips and would require extra testing for a reliable result.
Mix dry ingredients. Combine flour, sugar, salt, and baking powder in a large bowl and stir until evenly blended.
Combine liquids and eggs. In a separate bowl, whisk whole eggs, egg yolks, melted butter, milk, rakija, lemon zest, and vanilla until smooth.
Form the dough. Pour the liquid mixture into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms.
Knead until smooth. Transfer the dough to a lightly floured surface and knead for 5–7 minutes, until it turns smooth, elastic, and only slightly tacky.
Rest the dough. Shape the dough into a disk, wrap in plastic or cover with a bowl, and let it rest at room temperature for 20 minutes so the gluten relaxes.
Divide the dough. Cut the rested dough into two or three pieces to make rolling easier.
Roll very thin. On a lightly floured surface, roll one piece at a time to 1–2 mm thickness; the sheet should look almost translucent when lifted.
Trim and square the edges. Use a sharp knife or pastry wheel to neaten the edges of the rolled sheet.
Cut into strips. Cut the dough into rectangles roughly 10 x 3 cm (4 x 1¼ inches); adjust size to preference.
Cut a slit and twist. Make a 3 cm slit lengthwise in the center of each strip, then gently pull one short end through the slit to form a loose twist or bow.
Arrange for frying. Lay shaped pieces on a floured tray or clean towel in a single layer, so they do not stick together.
Heat the oil. Pour oil into a wide, heavy pot to a depth of at least 5 cm and heat to 170–175°C (340–350°F); check with a thermometer or a small test piece of dough.
Fry in batches. Slide a few pieces into the hot oil without crowding and fry for 45–60 seconds per side, turning once, until deep golden and puffed.
Drain well. Lift the fried krostule out with a slotted spoon, let excess oil drip back into the pot, then transfer to a tray lined with paper towels.
Dust with sugar. While still warm, sift powdered sugar generously over the pastries so it clings to the surface.
Repeat with remaining dough. Continue frying and sugaring the remaining pieces, keeping the oil at a steady temperature for even color and texture.
Cool before storing. Let the krostule cool completely on racks or trays in a single layer before transferring to a tin or airtight container.
Approximate values for 1 of 8 servings (based on standard reference data and typical oil absorption for deep-fried pastries):
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | ~40 g |
| Protein | ~5 g |
| Fat | ~15 g |
| Fiber | ~1 g |
| Sodium | ~160 mg |
| Key Allergens | Gluten (wheat), eggs, dairy |
These figures serve as estimates rather than precise laboratory values. For medical or highly specific dietary needs, a dedicated nutrition calculator or professional advice offers more exact guidance.
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