Deep-fried pastry doused in icing sugar. What’s not to love?

Crispy and sweet, kroštule are a traditional knotted ribbon-shaped pastry originating from the Dalmatian and Istria regions of Croatia.

The ingredients list is a simple collection of items you’ll find in any Croatian’s kitchen – flour, sugar, egg yolks, butter; something tasty to add flavour, like grated zest of local oranges and lemons, or a liquor; all lovingly mixed into a dough.

The dough is rolled thin until almost transparent, cut into strips, scored and folded into an assortment of shapes. There’s full permission to get creative with presentation – knot it, twist it, tie it in a bow. Release your inner kitchen Micheangelo! Each piece is then lowered into hot oil to be fried, with thousands of air bubbles captured into a crispy golden pastry.

Kroštule are usually served with a dusting of icing sugar, as the perfect accompaniment with early morning black coffee. I was lucky to have a tutorial from my 85 year old great aunt in Croatia on how to make them.

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