Crostoli Pastries

    Crostoli Pastries

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    About this recipe: Crostoli are a huge part of 'Carnevale' or 'Carnival' in Italy; these light, airy fried pastries are also a favourite holiday treat for Italian-Americans. This family favourite 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.

    Serves: 72 

    • 1/2 teaspoon salt
    • 1 1/2 tablespoons sugar
    • 3 large eggs, room temperature
    • 1 (180ml) can evaporated milk
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons (30ml) rum
    • 3 1/2 cups (430g) plain flour
    • 2 cups (500ml) vegetable oil for frying
    • 1/2 cup (60g) icing sugar

    Prep:30min  ›  Cook:20min  ›  Extra time:20min resting  ›  Ready in:1hr10min 

    1. With 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.
    2. Pour oil into a deep fryer or Dutch oven to a depth of 5cm, and heat over medium heat to 175 degrees C (350 degrees F).
    3. Separate dough into small portions. On a lightly floured surface, roll out dough portions until very thin. Cut into long, narrow strips (about 15cmx2.5cm). With a sharp knife, make a slit in the center of each strip, and draw one end through the slit.
    4. 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 icing sugar. Store in an airtight container.

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