CROSTOLI DI CARNEVALE RECIPE
These are an absolute favourite of ours and we look forward to making and eating them around this time of year. These fried sweet pastries topped with icing sugar are addictive and reminds us of our childhood.
Each year in Italy especially around Carnival season before Lent and Easter you will see in every pastry shop and coffee shop these little golden sweet delights.
In our region Fruli-Venezia-Giulia we call them Crostoli whilst in different regions of Italy they call them differently, Chiacchiere, Bugie , Galani. They are sooo easy to make too.
Ingredients: makes roughly 30 crostoli
200g Self raising flour
1 tsp of vanilla essence
15g melted unsalted butter
1/2 tsp of bicarbonate of soda
A pinch of salt
1 lemon zest
1 Tbs of grappa alternately Prosecco or Gin
Ground nut oil for frying
On a work surface place the flour and form a well and add all the ingredients gradually incorporating whilst mixing with your hands until you get a dough, then you knead for a couple of minutes until the dough is smooth. Warp in cling film and place in the fridge for 20 minutes.
Take the dough out and divide it into two parts. With a rolling pin and some flour roll the dough as thin as possible. With a wheel cutter or knife cut across the dough to form a diamond, square or rectangle. Then score the individual shapes in the middle with a knife.
Place about 5 at a time in the hot oil turning them around once golden (about 2 minutes). Place on kitchen paper to absorb the extra oil, once dry sprinkle with lots of icing sugar which has been infused with a vanilla pod.
Enjoy!! they are addictive, what makes it more special is a good cup of espresso coffee topped with some hot milk. Why not try it.