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
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Atif Rehman Rehman
[email protected]These crostoli were a bit too oily for my taste.
Kanyana Katia
[email protected]I'm so glad I found this recipe. These crostoli are delicious and so easy to make.
SHAMIRAH NAIGA
[email protected]These crostoli are the best I've ever had. I will definitely be making them again and again.
Charles Henley
[email protected]I made these crostoli for a party and they were a huge success. Everyone loved them!
Dragonfly Hummingbirds
[email protected]These crostoli were amazing! They were so light and flaky, and the flavor was perfect.
Polygon Cake
[email protected]I followed the recipe exactly, but my crostoli didn't turn out. I'm not sure what went wrong.
Sameul Huque Shaian
[email protected]These crostoli were just okay. They weren't as crispy as I would have liked.
Steve Cutler Live
[email protected]I've never made crostoli before, but this recipe made it easy. They turned out perfectly and were a big hit with my family.
Shayan Paul
[email protected]I had some trouble getting the dough to the right consistency, but the crostoli still turned out well.
Adeyemi Sofiyat
[email protected]These crostoli were a bit too sweet for my taste, but they were still good.
Yours tausif
[email protected]I love how crispy these crostoli are. They're the perfect treat to enjoy with a cup of coffee or tea.
Josh Postin
[email protected]This recipe was very easy to follow and the crostoli turned out great. I will definitely be making them again.
oliver vazquez
[email protected]These crostoli were delicious! I especially loved the cinnamon sugar coating.
Carrie Robb
[email protected]I've made crostoli many times before, but this recipe is by far the best. The dough was easy to work with and the finished cookies were light and airy.
Dorris Akioyame
[email protected]These crostoli were a hit at our holiday party! They were crispy, flaky, and perfectly sweet. I loved the hint of citrus from the orange zest.