The old-fashioned Crostoli or 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.
Makes: 80 crostoli
Prep Time: 1 hour
Cooking Time: 15 minutes
Resting time 25 minutes
- 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
- 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.
Recipe from: https://www.sbs.com.au/food/recipes/crostoli-0