Crostoli

Crostoli

By
From
My Italian Kitchen
Makes
40
Photographer
Chris Middleton

If you’ve never had crostoli before, then do yourself a favour and try this recipe. It’s a bit of an effort to make these, but definitely worth it. They are so addictive once you start to eat them, like crunchy pillows of air – and the best part is getting icing sugar everywhere when you’re eating them.

Ingredients

Quantity Ingredient
300g self-raising flour
300g plain flour
250ml sweet white wine, (or dessert wine)
1 large egg
2 tablespoons extra-virgin olive oil
2 tablespoons caster sugar
1 lemon, finely zested
1 teaspoon natural vanilla extract
canola oil, for frying
icing sugar, for dusting

Method

  1. Mix together the flours, wine, egg, olive oil, caster sugar, lemon zest and vanilla to form a dough. This can be done by hand or in a food processor. Either way, make sure not to overwork the dough, which should be smooth and elastic, and not too firm. Cover and rest at room temperature for 30 minutes.
  2. Divide the dough into six portions and, using a pasta machine, roll out the dough to the Number 6 setting on the machine.
  3. Place the sheets on a lightly floured surface and cut them into 3 cm strips using a fluted pastry cutter. Cut a slit lengthways along the middle of each strip, finishing 2 cm from each end. Hoop one end through the slit to form a twist.
  4. Heat a deep frying pan approximately one-quarter full with canola oil and set over a medium–high heat until the oil is approximately 180°C. Drop a small piece of pastry into the oil to test if the oil is ready – if it turns a golden colour straight away, the oil is hot enough. Fry the pastry strips in batches for about 4 minutes per batch, until golden on all sides.
  5. Remove the crostoli with a slotted spoon and place on paper towel to drain off any excess oil, then dust with icing sugar and serve.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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