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Crostoli
Crostoli
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Pair espresso with a decadent dessert for a taste of la dolce vita.
Ingredients:
  • 332.50 ml plain flour
  • 0.60 gm sea salt
  • 50g butter
  • 20.00 gm caster sugar
  • 1 egg, lightly beaten
  • 40.00 ml brandy
  • 2.20 gm vanilla extract
  • Vegetable oil, for shallow frying
  • Icing sugar mixture, to serve
Instructions:
  • Combine flour, salt, and butter in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs. Mix in sugar and create a well in the center. Add egg, brandy, and vanilla. Use a flat-bladed knife to stir until a dough begins to form. Transfer the mixture to a lightly floured surface and knead until a smooth, soft dough forms. Place the dough in a bowl, cover, and set aside to rest for 20 minutes.
  • Roll the dough out to a 3mm-thick, 40cm-long rectangle. Use a ravioli cutter to cut the dough into 3.5cm-wide, 40cm-long strips. Cut each strip into 4 lengths and make a 7cm-long slit along the center of each strip. Twist one end of the strip through the slit to create a beautiful twist.
  • Fill a deep frying pan with enough oil to come 2cm up the side of the pan. Heat over medium-high heat until hot. Fry crostoli in batches for 1 to 2 minutes on each side until light golden and crisp. Use tongs to transfer the crostoli to a wire rack set over a large baking tray to drain. Allow them to cool completely. Dust generously with icing sugar just before serving.

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