Crostoli

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Crostoli4

Yesterday I was reading Garance Doré’s blog – oh how I love her.  She has that oh so casual french chic thang going on like nobody’s business that we all know you can only get if you were born there – true dat.

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Anyway she did a little ode to the ‘pore strip’.  Ahh the pore strip,  you know the one, that plaster like strip that you stick to your nose and then pull off along with all the gunk that has been sitting in your pores for god knows how long.  Yup those ones. So after reading what she crowned the best drugstore beauty invention, it inspired me to go rummaging around my bathroom drawers trying to locate what I knew was a box hiding somewhere, and there it was…

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Home alone, I decided to indulge in some SSB behaviour and get sexy by affixing that pore strip to my nose.  Two mins in…’ding dong’…dilemma.  The delivery guy standing at the door with my cookbook deliveries.  Pop quiz – what would you do?

a) Answer the door like everything is normal, sign for the delivery and immediately enjoy your new cookbooks, clean pores and all.

b) Let the delivery guy go and then have to schlep to the post office to pickup the parcel but only after 3pm of course  OR

c) Prematurely rip off your pore strip and meet the delivery guy with your dignity intact.

Well clearly dignity is not high on my priority list as I opted for option ‘a’.  Uh huh, yup yes I did.  I could see the delivery guy’s mind working overtime trying to work out what the hell was taped across my face, while I just smiled politely and accepted my delivery.

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Oh and I forgot why I hadn’t used these for awhile, they freaking hurt like a mofo when you rip them off.

Luckily I had these Crostoli’s to soothe the pain.

Hailing from Italy, these incredibly light and crispy icing sugar-coated delights are one of my childhood favourites.  I read today that they’re also called Angel Wings which I’m assuming is due to their shape, but I’m thinking it’s because they’re so delicious that when someone eats one anywhere in the world an angel gets its wings.  Obviously you can eat these at anytime of the day (believe me I have) but I think these make a perfect way to end a dinner party with a coffee and a crostoli, bliss.

Crostoli

Adapted from Guy Grossi

makes approx 50

what you need:

  • 3 eggs
  • 110 g (2/3 cup) icing sugar, sifted
  • 700 g (4 2/3 cups) plain flour, sifted
  • 1 tsp butter, room temp
  • 60 ml (1/4 cup) marsala or you could use grappa or limoncello
  • 1 tsp vanilla extract
  • cottonseed or vegetable oil to fry
  • extra icing sugar to dust

what to do:

In the bowl of an electric mixer, throw in the eggs and icing sugar and using the whisk attachment mix until the whisk forms ribbons or streaks in the batter as it moves through.  This should take about 10 minutes.  Now switch to the dough hook and add the flour and mix for a couple of mins until combined.  Add the butter, marsala and vanilla essence and then again beat for another few minutes until the dough has become smooth.  If the dough is a bit dry then add some cold water 1 tbsp at a time until the desired consistency of the dough is reached.  Cover with cling film and pop in the fridge to rest for 2 hours.

Remove the dough from the fridge and cut into 6 pieces so they are manageable sizes to go through the pasta machine.  Roll the dough through the pasta machine gradually going down to the thinnest setting.  Using a crinkled pasta cutter, cut into 2-3 cm strips and then cut another 1 or 2 slits down the middle .  Alternatively if you don’t have a pasta machine, you can roll out the dough until it s 1mm thick and then again cut into pieces.

Heat the oil in a saucepan to about 180C/350F about 5 cm up the saucepan.  You know if the temp is right if you sprinkle in some flour and it sizzles.  Cook the crostoli, no more than 5 at a time.  They should take no longer than 1 minute to cook.  As soon as you see the colour changing on the edges of the dough, flip them over and cook until a light golden brown, no darker.

When they’re cooked, drain them on some paper towel and let them cool on a wire rack.  Once cool, dust generously with icing sugar.  Store for up to a couple of days in an airtight container.

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