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Crostoli
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Description
So are you wondering what this Crostoli is that I’ve been raving about? Well, it’s a sweet dough strip that has hints of lemon and grappa (oh yeah baby) that has been fried and then doused with powdered sugar.
Ingredients
- ¾ pounds, 2-⅛ ounces, weight Flour
- 2 whole Eggs
- 1-⅞ ounces, weight Sugar
- 2-½ ounces, weight Unsalted Butter, melted
- 1 ounce, fluid Grappa
- 1 whole Lemon, Zested
- Salt
- Vegetable Or Canola Oil - To Fry
Preparation
Into your stand mixer bowl, add eggs, sugar and melted butter. Mix well to combine. Add in the lemon zest and grappa, and mix to combine. Add the salt and GRADUALLY add in your flour.
Transfer the dough to your working surface and knead until dough has a nice silky consistency. Cut your dough ball into 4 equal pieces. Place 1 piece onto your work surface and cover the remaining pieces with a kitchen towel.
Place enough oil into a deep-sided dish to fry your Crostoli (approximately 2″ high). Heat oil to 350 degrees. WHILE oil is heating up, roll out your dough to a thin layer. Using your pastry wheel, cut the dough into rectangles and then using the pastry wheel, place a small slit down the middle of each rectangle. Continue until all of your dough is rolled out and cut.
When oil is hot, fry your strips of dough. Careful not to crowd the pan and remember to monitor the temperature of your oil. You’ll need to do this in batches. When strips are golden, transfer them to a plate lined with paper towels and while still hot, sprinkle powdered sugar on top. Continue until all pieces are done.
Buon Appetito!
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4 Comments
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bell'alimento on 2.16.2010
Anne Grazie! They’re quite special to me. Hope you love them too!
bell'alimento on 2.16.2010
pmlortie I LOVE San Daniele! One of my favorite wines comes from there. Borgo di San Daniele! I lived in Friuli and miss it desperately. I think it’s wonderful that you’re putting a book together for your children. Baci!
:D'anne on 2.16.2010
Wow! I cannot wait to make these. They look fabulous!
pmlortie on 2.16.2010
When I saw this recipe… it brought tears and wonderful memories of mamma!
She used to make this on new year’s eve. She told me it was a tradition where she comes from San Daniele (Friuli) Italy.
I’m starting a cookbook for my two children (Katrina 18 and Eric 21) with family recipes, good friends and of course tasty kitchen and pioneer woman. So they can have a souvenir of their parents background so they can keep of our traditions to their own family one day and hoping it will continue in the future!
Grazie mille!