Crostoli, chiacchiere, frappe, bugie.. these are the different names of the most representative Italian sweet during Carnival time! Few ingredients like flour, egg, sugar to make a crunchy gluttony!
MAKES ABOUT 30 CROSTOLI (14×5 cm)
READY IN 40’
1 cup all-purpose flour
1 pinch salt
3/4 oz butter, melted
1 tablespoon rum
1 teaspoon lemon zest, grated
1 fluid ounce lukewarm milk
all-purpose flour to taste
frying oil to taste
confectioner’s sugar to taste
STEP 1: MIX THE INGREDIENTS
Place in a bowl: all-purpose flour, sugar and salt. Mix. Add: butter, egg, rum, lemon zest and finally milk. Blend with a spoon and when it gets firm, knead it by hand.
STEP 2: LET IT REST
Cover the dough with cling film and let it rest for 20 minutes.
STEP 3: ROLL THE DOUGH OUT
Divide the dough into 3 pieces and using a rolling pin roll them out (on a lightly floured surface) as thin as possible. If you prefer you can also do it with a pasta maker.
Cut each sheet into rectangles about 14×5 cm.
STEP 4: FRY
Fry crostoli in deep hot oil for about 6-8 seconds, then drain them.
STEP 5: ADD CONFECTIONER’S SUGAR
Sprinkle crostoli with confectioner’s sugar.
#getBready & enjoy your meal