Crostoli, Authentic Italian Carnival Fried Pastry Strips

Name: Crostoli, Authentic Italian Carnival Fried Pastry Strips
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 500 gams of All Purpose Flour; 80 milliliters of White Wine; 50 gams of Butter; 50 milliliters of Grappa; 25 gams of White Sugar; 2 Eggs; 1 packet of Vanilla; 1 Lemon; A pinch of Table Salt; to taste of Powdered Sugar; to taste of Peanut Seed Oil

Crostoli are traditional Carnival sweets from the regions of Veneto, Trentino, and Friuli Venezia Giulia in Northern Italy. These delicate pastries consist of thin rectangular strips of dough that are quickly fried until golden and generously dusted with powdered sugar.

Recipe Crostoli, Authentic Italian Carnival Fried Pastry Strips

Difficulty Medium
Preparation 10 minutes
Cooking 5 minutes
Servings for 6 people

Crostoli are a traditional fried dessert typical of Carnival in Veneto, Friuli Venezia Giulia, and Trentino, where, like all traditional recipes, they can vary from family to family.

The Crostoli Recipe is very similar to the Chiacchiere or Frappe Recipe, a Simple and Quick Carnival Recipe where a dough made with eggs, flour, sugar, butter, white wine, and grappa is transformed into thin sheets, cut into scalloped rectangles and fried; all finished with a generous dusting of powdered sugar. Also known as Galani in Venice and Padua, homemade Crostoli are really easy to prepare and perfect for celebrating Carnival days.

We propose the traditional recipe that includes the use of white wine and grappa as liquid elements, but if you prefer, you can replace the wine with a bit of milk. However, you should add it gradually while kneading until you achieve the perfect consistency.

Ingredients for 6 people

500 gams of All Purpose Flour
80 milliliters of White Wine
50 gams of Butter Soft
50 milliliters of Grappa
25 gams of White Sugar
2 Eggs
1 packet of Vanilla
1 Lemon
A pinch of Table Salt
to taste of Powdered Sugar
to taste of Peanut Seed Oil

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Method

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To prepare Carnival Crostoli (Italian fried pastries), place flour, sugar, vanilla powder, grated lemon zest, a pinch of salt, softened butter cut into pieces, eggs, white wine, and grappa in a bowl. Mix everything using a stand mixer or by hand.
When the dough becomes smooth, soft, and elastic, form it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 20-30 minutes.
Once the dough has rested, take a piece, slightly flatten it with your hands, and start working it through a pasta machine (pasta roller). Pass it through the rollers multiple times, reducing the thickness with each pass until you obtain a thin sheet of dough.
Using a fluted pastry wheel, cut the dough into rectangles of approximately 4×2 inches (10×5 cm), then make a cut in the center of each rectangle without reaching the edges. Place the rectangles on a floured surface and continue with the same procedure until all the dough is used.
Fry the rectangles in plenty of hot vegetable oil at 170°C (338°F) for perfect frying. Brown the Carnival Crostoli evenly, remove them with a slotted spoon, and place them on paper towels to remove excess oil.
Dust with powdered sugar, and the Carnival Crostoli are ready to be served and enjoyed. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you prefer, you can substitute the white wine with milk, which should be added gradually while kneading until you obtain a smooth and homogeneous dough.

Tips

If you have space, you can let the shaped Crostoli (Italian Carnival pastries) rest in the refrigerator for a few minutes before frying. The thermal shock between the cold Carnival Crostoli and the hot oil will make them puff up and achieve a perfect golden color.

Storage

Carnival Crostoli can be stored in a paper bag for 2-3 days without any issues.