Simple Way to Choux Pastry Decoration

Crostoli Pastries

Its texture is thick and sticky when raw, and light and crispy.

Recipe Summary 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.

Ingredients | Choux Pastry Decoration

½ teaspoon salt

1 ½ tablespoons sugar

3 large eggs, room temperature

1 (5 ounce) can evaporated milk

½ teaspoon vanilla extract

2 tablespoons rum (Optional)

3 ½ cups all-purpose flour

vegetable oil for frying

confectioners' sugar

Directions

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.

Info | Choux Pastry Decoration

prep: 40 mins cook: 20 mins additional: 20 mins total: 1 hr 20 mins Servings: 72 Yield: 6 dozen pastries

TAG : Crostoli Pastries

World Cuisine Recipes, European, Italian,