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Sicilian Casstelles / Crescentini

  • PREP: 45 minutes
  • BAKE: 45 second batches
  • SERVES: 15


Combine 250g Ciabatta mix with 20g Parmesan and 175ml water and mix for 5 mins to form a smooth ball of dough. Add the olive oil and mix together for a further minute. Rest dough in the bowl for 2 mins.

Tip out onto a well floured work surface and roll out into a rectangle about 3-5 mm thick. Turn the dough over a couple of times while rolling out and dust with more flour.

Cover with a tea towel and leave to rest for 10 mins.

Cut out half moons using a pastry cutter – or do it free hand into whatever shapes you want. Carefully pick up the crescents and put them into a fryer (170-180’c) after about 1 min turnover and remove after another 30-45secs.

Place on paper to remove any oil then serve warm with the rest of the grated Parmesan over the top.


Dear all at Wrights flour.
Just quick note to congratulate you on your fantastic bread mixes. I have now tried white, mixed grain and today the ciabatta. I used to dread making bread but it's so easy to get perfect results every time using your mixes. I make about 3 loaves a week so, it’s a real treat to use your products

Tracie Le Grove

Deb's Tips

Serve with Salsa, guacamole, sour cream, or hummus dips as a starter. Excellent to be available at a drinks party as they create an awesome appetiser.

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