VENETO - Crostoli
SKU:
Italian Fried Pastries (Chiacchiere)
Prep & Cook Time: 20 minutes
Servings: 10–12
Ingredients
- 1.1 lb Molino Signetti flour
- 4 eggs
- 7 oz sugar
- 5 oz butter, softened
- ¼ cup grappa
- Pinch of salt
- Oil for frying
- Powdered sugar, for dusting
Instructions
- In a large mixing bowl, whisk together the eggs and sugar until the sugar is mostly dissolved.
- Add the softened butter and grappa, mixing well to combine.
- Gradually add the flour and a pinch of salt, stirring until a soft, smooth dough forms.
- Let the dough rest briefly (about 10 minutes).
- Lightly flour a clean work surface and roll out the dough into a very thin sheet using a rolling pin.
- Cut the dough into diamond shapes using a pastry cutter or knife.
- Heat oil in a deep frying pan. Fry the dough pieces in batches until golden and crisp, then drain on paper towels.
- Once slightly cooled, dust generously with powdered sugar.
BUON APPETITO!
