carnevale

Crostoli are a crispy fried Italian pastry which are popular during Carnevale which occurs just before Lent. However these are also popular at Christmas and  many other celebrations. Try stopping at just one - impossible!

Crostoli

flour

eggs

sugar

(1 ounces 30 grams) butter (slightly softened)

brandy (see notes for substitutes)

vanilla

salt

rice oil oil

sugar (for dusting)

Place the flour on a clean work surface.

Make a well in the centre. Add the eggs, egg yolk, sugar, butter, brandy, vanilla and salt.

Use your fingertips or a fork to gradually blend the wet ingredient slowly gathering in flour until the dough starts to come together. Add a little more brandy if needed to form a ball.

Knead for about 5 minutes until the dough is smooth and elastic.

Rest the dough for 30 minutes.

To make the Crostoli dough - hand mixing method

In a stand mixer with a paddle attachment, place the flour.

Add in the eggs, egg yolk, butter, brandy, sugar, vanilla and salt. Mix on low until combine.

Switch to dough hook attachment and knead for about 5 minutes until the dough is smooth and elastic.

To make the Crostoli dough - stand mixer method

Cut small portion of dough off the “mother” dough.

Flatten the smaller piece and begin to pass through the pasta machine on the widest setting.

Fold  and pass it through the widest setting. Continue to fold and pass through the pasta machine 5 or 6 times until the dough is smooth.

Dust with extra flour as required.

Begin to reduce the setting until you are at the finest setting.

Pass the dough through the finest setting and place the length of dough on to you work surface. With the Kitchen Aid Pasta roller, I find I need to go through the thinest setting twice. You could also manually (but carefully) stretch the dough to ensure it is as thin.

Cut the dough along the length into about 2in pr 5cm strips which will be approximately 4 -6 inches/10-15cm long. This is just to give you an idea but really how you cut is up to you.

I make a small cut in the middle of each piece and twist one end through the cut, as you can see above.

To roll and prepare Crostoli for frying

Heat oil in a heavy, high sided frypan.

When the oil is hot (350°F180ºC) slip in 3 or 4 crostoli (or more depending on the diameter of the frypan).

Work quickly because they take about 30 seconds (or less) to cook on each side if you have the oil hot enough. Turn them (I like to use two forks) once a lot of bubbles have formed and before they colour too deeply. Crostoli should be light golden in colour. If they are brown, they are burnt.

When cooked on both sides, remove them and drain them on absorbent paper.  Crostoli will be a little soft but will crispen on cooling. If crostoli take too long to cook it means that the oil is not hot enough and they will absorb too much oil resulting in heavy crostoli.

When cool, dust generously with powdered sugar.

Store in an airtight container for two weeks.

To fry Crostoli

https://embed.mediavine.com/videos/b4a7rmkjdrgu6saohloi

Crostoli are a crispy fried Italian pastry which are popular during Mardi Gras, Carnevale and many other celebrations.You may know these as Frappe, Cenci, Chiacchieri, Angel's Wings, Italian Bow Tie Cookies or other names depending on where you're from but one thing we all agree on is that these fried pastries are addictive!

Knead the flour with the egg yolks, grappa, wine, 1/4 cup powdered sugar, butter and milk.&nbsp;...

Due Chiacchiere

4CUPS all-purpose flour

milk

4TBSP. unsalted butter, melted

white wine

2TBSP. Grappa

Lemon

Peanut oil

Knead the flour with the egg yolks, grappa, wine, 1/4 cup powdered sugar, butter and milk.&nbsp;

When the dough is still a bit rough, flavor with the grated zest of 1 lemon and continue to knead until smooth and evenly combined. Cover and chill for 2 hours.

Pour enough peanut oil into a pan to cover when frying.

Roll out the dough into paper-thin sheets, cut into small rectangles, then cut a slit into the top of each and fry for 1 minute.&nbsp;

Drain the chiacchiere on paper towels. When dry, dust with powdered sugar and serve immediately.

Top 2 carnevale recipes from across the web

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Crostoli

Due Chiacchiere

Top 2 carnevale recipes from across the web

The most viewed carnevale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crostoli

Due Chiacchiere

The most viewed carnevale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine