Crostoli Pastries
Derivano dalle frictilia, dolci fritti nel grasso che nell'antica roma venivano preparati durante il periodo appunto di carnevale.
Recipe Summary Crostoli Pastries
Crostoli are a huge part of 'Carnevale' or 'Carnival' in Italy; these light, airy fried pastries are also a favorite holiday treat for Italian-Americans. This family favorite has been handed down from my great-grandmother, who brought the recipe with her when she emigrated to the U.S. from the Veneto region of Italy.Ingredients | Chiacchiere Carnevale Foto½ teaspoon salt1 ½ tablespoons sugar3 large eggs, room temperature1 (5 ounce) can evaporated milk½ teaspoon vanilla extract2 tablespoons rum (Optional)3 ½ cups all-purpose flourvegetable oil for fryingconfectioners' sugarDirectionsWith an electric mixer on high speed, beat together salt, sugar, and eggs until very fluffy. Stir in evaporated milk, vanilla extract, and rum. Gradually mix in flour; knead well with dough hook until dough begins to blister, about 10 minutes. (If dough is still sticking to bowl after 5 minutes, mix in 2 tablespoons of additional flour, 1/2 tablespoon at a time.) Remove dough, and cover with plastic wrap; set aside 20 minutes.Pour oil into a deep fryer or Dutch oven to a depth of 2 inches, and heat over medium heat to 350 degrees F (175 degrees C).Separate dough into small portions. On a lightly floured surface, roll out dough portions until very thin. Cut into long, narrow strips (about 6 inches by 1 inch). With a sharp knife, make a slit in the center of each strip, and draw one end through the slit.Fry in hot oil until puffy, blistered, and very light golden brown, about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.Info | Chiacchiere Carnevale Fotoprep:
40 mins
cook:
20 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
72
Yield:
6 dozen pastries
TAG : Crostoli PastriesWorld Cuisine Recipes, European, Italian,
