Best 3 Crostoli Pastries Recipes
Discover the delectable treat of Crostoli Pastries, an iconic Italian delicacy that tantalizes taste buds with its crispy, airy texture and sweet, indulgent filling. Originating from the Friuli-Venezia Giulia region of Italy, Crostoli are also known as Chiacchiere, Bugie, and Cenci in different parts of the country. These delectable pastries are a staple during festive occasions like Carnival and Christmas, gracing tables with their golden-brown allure.
Our comprehensive guide presents a collection of Crostoli recipes that cater to diverse preferences and skill levels. Embark on a culinary journey as we unveil the secrets behind creating these delightful pastries at home. From the classic Crostoli recipe that embodies the traditional flavors of Italy to innovative variations infused with unique ingredients, our recipes offer a symphony of flavors that will leave you craving for more.
Indulge in the authentic experience of creating Crostoli from scratch using simple ingredients like flour, eggs, butter, and sugar. Follow our step-by-step instructions to master the art of rolling and cutting the dough, ensuring perfect shapes that fry up into golden perfection. Discover the joy of crafting intricate twists and turns in the dough, a hallmark of Crostoli's alluring appearance.
For those seeking a quicker yet equally delicious option, our simplified Crostoli recipe offers a streamlined approach without compromising on taste. Learn how to whip up these pastries using store-bought dough, ensuring a hassle-free baking experience that delivers crispy, flavorful results.
Explore the delightful world of Crostoli variations that add a touch of novelty to this classic treat. Experiment with the Chocolate Crostoli recipe that combines the richness of cocoa with the airy texture of the pastries, creating a harmonious blend of flavors. Delight in the zesty twist of the Lemon Crostoli recipe, where the bright citrus notes perfectly complement the sweetness of the dough.
And for those with a sweet tooth, the Nutella Crostoli recipe promises an explosion of chocolatey goodness. Fill these pastries with creamy Nutella and watch as they transform into irresistible treats that will satisfy any craving.
Our collection of Crostoli recipes not only satisfies your sweet cravings but also immerses you in the vibrant culture and traditions of Italy. Whether you're a seasoned baker or just starting your culinary adventures, our recipes provide a delightful gateway to creating these iconic pastries that will impress your family and friends. Embrace the joy of baking Crostoli and experience the magic of this Italian delicacy that has captured hearts for generations.
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.
Provided by Tiffany Taylor
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 72
Number Of Ingredients 9
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
CENCI DI CARNEVALE (ITALIAN FRIED PASTRIES FOR CARNIVAL)
Cenci di Carnevale are sweet and crispy Italian fried pastries made and eaten for carnival. They have a beautiful citrus and vanilla aroma and are dusted in powdered sugar before serving. Also known as Chiacchiere, Crostoli, Frappe and Bugie (just to name a few).
Provided by Emily Kemp
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Put the flour, sugar, baking soda, salt and orange zest in a bowl and stir until fully combined. Add the butter and crumb it into the flour using your hands until it resembles breadcrumbs. Make a well in the centre of the flour for the liquids.
- In a small bowl mix the eggs, vanilla and liqueur together. Pour them into the flour mixture and stir to combine everything together with a fork.
- Once a rough dough starts to form, use your hands to knead it for 5-10 minutes until smooth and elastic. Wrap it in plastic wrap and leave it to rest for 30 minutes.
- Once rested, cut the cenci dough in half (wrap one half back up in plastic wrap). Flatten the piece of dough so it's thin enough to fit through the widest setting on your pasta machine.
- Sprinkle your work surface and pasta machine with a little flour. Pass the dough through the widest setting then continue to pass the dough through your machine whilst going up one number at a time until the dough is almost paper-thin. You may need to cut the dough in half if it gets too long so it's easier to manage.
- On most pasta machines number 0 is the widest setting and number 9 is the thinnest. I go up to number 8. The thinner the dough the crispier your cenci will be.
- Using a knife of fluted pasta cutter cut the cenci into strips about 2 inches wide then cut a slit in the middle of each one making sure not to cut all the way to the edges. This is a traditional way of cutting them but you can cut them into any rough shape you like.
- Heat the sunflower oil in a large heavy-bottom based pan, the oil should be around 2 inches deep.
- If you have a sugar thermometer it should be around 180-190C (350-375F). If not test a small piece of dough, if lots of bubbles surround the dough and it turns golden within a few seconds, the oil is ready.
- Fry the cenci in batches for a few seconds on each side until golden brown and bubbly. Drain them on kitchen paper as you go.
- Once cooled, arrange them on a serving plate and dust with powdered sugar.
Nutrition Facts : Calories 98 kcal, Carbohydrate 8 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 8 mg, Sodium 54 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CROSTOLI
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
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
Tips:
- Use high-quality ingredients for the best flavor and texture.
- Make sure the dough is well-chilled before rolling it out. This will help prevent it from sticking and tearing.
- Roll the dough out thinly, about 1/8-inch thick. This will help the crostoli cook evenly.
- Use a sharp knife or pastry wheel to cut the dough into strips. This will help prevent the edges from becoming ragged.
- Fry the crostoli in hot oil until they are golden brown and crispy. Do not overcrowd the pan, or the crostoli will not cook evenly.
- Drain the crostoli on paper towels to remove excess oil.
- Serve the crostoli warm or at room temperature. They can be enjoyed plain or dusted with powdered sugar or cinnamon sugar.
Conclusion:
Crostoli are a delicious and festive Italian pastry that is perfect for any occasion. With their crispy texture and sweet filling, they are sure to be a hit with everyone. So next time you are looking for a special treat, give crostoli a try. You won't be disappointed!
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