CROSTOLI (Italian Carnival Crunchy Pastries)


These crunchy pastries are typically enjoyed during Italian Carnevale, the last celebration before Lenten fasting, but are also popular year-round.

You will need a fluted pastry cutter and a pasta machine for this recipe.

 

 

 

Recipe from: https://www.sbs.com.au/food/recipes/crostoli-0

 

Makes: 80 crostoli

Prep Time: 1 hour

Cooking Time: 15 minutes

Resting time 25 minutes

 

INGREDIENTS:

  • 2 eggs
  • ⅓ cup caster sugar, plus extra, to sprinkle
  • ½ large lemon, zested, juiced 
  • 2 tbsp grappa (see Note)
  • 2 tbsp rum
  • 1½ tbsp brandy
  • 1½ tbsp dry white wine
  • ⅓ cup milk
  • 16 gr. sachet lievito vanigliato (vanilla yeast)
  • 1 tsp baking powder
  • 3⅓ cups plain flour

 

 

METHOD

Whisk eggs, sugar, lemon zest and juice, 2 tsp salt, alcohol and milk in a large bowl.

Add lievito vanigliato, baking powder and flour, and, using a wooden spoon, mix until dough just comes together.

Turn out onto a lightly floured work surface and knead for 5 minutes or until smooth.

Wrap in plastic wrap and set aside to rest for 15 minutes.

Knead dough again for 5 minutes, then cover and set aside to rest for 10 minutes.

Divide dough into quarters.

Working with one piece at a time, roll out on a lightly floured work surface until dough is the width of your pasta machine.

Set your pasta machine at its widest setting, then feed dough through, narrowing settings on your machine one notch at a time until you reach the third thinnest setting; the dough needs to be about 2 mm thick.

Using a fluted pastry cutter, cut into 4.72 x 1.57 inches rectangular strips.

Using a small sharp knife, make a small incision in the centre of each crostoli. Repeat with remaining dough to make 80 crostoli in total.

Fill a large saucepan one-third full with oil and heat over medium heat to 356 F (or until a cube of bread turns golden in 10 seconds).

Working in batches, fry crostoli, turning once, for 10 seconds or until blistered and lightly golden.

Remove with a slotted spoon and drain on paper towel. While hot, sprinkle with extra sugar.

Crostoli will keep in an airtight container lined with paper towel for up to 10 days.

 

Note

• Grappa is a fragrant Italian pomace brandy, available from select bottle shops.

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