Crostoli Pastries Recipes

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CROSTOLI PASTRIES



Crostoli Pastries image

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.

Provided by Tiffany Taylor

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 72

Number Of Ingredients 9

½ teaspoon salt
1 ½ tablespoons sugar
3 large eggs, room temperature
1 (5 ounce) can evaporated milk
½ teaspoon vanilla extract
2 tablespoons rum
3 ½ cups all-purpose flour
vegetable oil for frying
confectioners' sugar

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 87.1 calories, Carbohydrate 6 g, Cholesterol 8.3 mg, Fat 6.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1 g, Sodium 21.3 mg, Sugar 1.3 g

CROSTOLI



Crostoli image

These delectable fried knot-shape cookies will become holiday favorites. The dough is a snap to mix in a food processor, and even kids enjoy forming the knots.

Provided by Annacia

Categories     Dessert

Time 44m

Yield 40 serving(s)

Number Of Ingredients 13

6 tablespoons butter, softened
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 cup milk
1 egg
1 egg yolk
3 tablespoons dark rum
2 teaspoons finely shredded lemon peel
4 teaspoons lemon juice
2 teaspoons finely shredded orange peel
2 1/2 cups all-purpose flour
cooking oil, for deep-fat frying
powdered sugar

Steps:

  • In a food processor, combine butter, granulated sugar, and salt. Cover and process until smooth. Add milk, egg, egg yolk, rum, lemon peel, lemon juice, and orange peel. Cover and process until smooth. Scrape bowl. Add flour. Cover and pulse with several on/off turns until dough is smooth and thoroughly combined. Transfer dough to a lightly floured surface and knead, adding additional flour as needed until dough is soft but not sticky. Form dough into a ball and wrap in plastic wrap. Chill for at least 30 minutes or until dough is easy to handle. Or chill overnight and let dough stand at room temperature for 10 minutes before rolling.
  • Divide dough into two portions. On a lightly floured surface, roll half of the dough into a 16-inch square, turning dough and adding flour to the work surface as needed. With a fluted cutter, cut the dough into 10 strips, about 11/2 inches wide. Cut strips in half crosswise to make 20 strips. Tie each strip with a knot in the center. Transfer dough knots to a baking sheet lined with waxed paper. Repeat with other dough portion.
  • In a large saucepan or deep-fryer, heat oil to 350 degrees F. Fry eight dough knots at a time in the hot oil for 4 minutes or until crostoli are golden brown, turning halfway through cooking time. Drain on paper towels. Repeat with remaining dough knots. Cool completely. Sprinkle with powdered sugar before serving.
  • Makes 40 servings
  • Make-ahead tip: Freeze cooled crostoli the same day they are fried. Place in a resealable plastic freezer bag and freeze for up to 1 month. Sprinkle with powdered sugar before serving.

Nutrition Facts : Calories 56.9, Fat 2.1, SaturatedFat 1.2, Cholesterol 14.8, Sodium 44.2, Carbohydrate 7.8, Fiber 0.2, Sugar 1.7, Protein 1.1

NONNA'S ITALIAN CROSTOLI



Nonna's Italian Crostoli image

This delicious Italian dessert is a must-have dish for Italian family gatherings. We would always make it for Christmas. This recipe can be divided or doubled. Divided is usually plenty.

Provided by SnL

Categories     World Cuisine Recipes     European     Italian

Time 2h1m

Yield 96

Number Of Ingredients 10

12 eggs
¼ cup water
1 teaspoon almond flavoring
1 pinch salt
8 cups all-purpose flour, or more as needed
1 ¼ cups oil for frying, or as needed
3 cups white sugar
1 teaspoon cinnamon
1 drop green food coloring
red food coloring

Steps:

  • Beat eggs, water, and almond flavoring together in a large bowl. Add salt; gradually stir in flour to make a stiff dough.
  • Knead the dough until it can be rolled out very thinly. Split dough into fist-sized balls; roll out into thin strips using a pasta machine. Cut dough strips into triangles.
  • Divide sugar among 3 bowls. Add cinnamon to one bowl, green food coloring to the next, and red food coloring to the last. Stir to evenly distribute the additions.
  • Heat oil in a skillet over high heat. Place the dough triangles into the hot oil. Fry, turning until golden brown on both sides, about 1 minute. Transfer to a paper towel-lined plate and immediately sprinkle both sides with one of the sugar toppings.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 14.3 g, Cholesterol 23.3 mg, Fat 1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 10.6 mg, Sugar 6.3 g

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