Crostoli

  • 3 cups Lighthouse Biscuit, Pastry & Cake Plain flour

  • 4 Tbsp caster sugar

  • 1 pinch salt

  • 2 whole small eggs

  • 1 egg yolk

  • 2 Tbsp brandy

  • 1 finely grated zest of lemon

  • 1 Tbsp white vinegar

  • 1/2 cup water

  • Vegetable oil for frying

  • icing sugar to dust

  1. Mix all ingredients together in one bowl until it forms a dough. Empty onto a floured surface and knead for 5 minutes to ensure it is smooth. Add more flour or water if needed to get the right consistency whilst you are kneading the dough. Wrap in plastic wrap and allow to rest for at least 30 minutes.

  2. Cut off a quarter of the pastry, leaving the remainder in plastic wrap. Roll it out into a rectangular shape and feed it through your pasta machine. It should be rolled through to the thinnest setting of your pasta machine three times. Cut the thin strip of dough with a fluted pastry cutter so you have 3 long thin strips. Cut each of the long strips into 8 to 10 cm pieces. Make an incision in the centre of each piece of dough and thread one end through the incision to make a bow.

  3. Repeat with the remaining dough.

  4. To cook, heat 5 - 7cm of vegetable oil in a heavy bottomed saucepan. Test to see if oil is hot enough by dropping one crostoli into the oil, it should take 30 seconds to cook on each side. It is important for the crostoli to be cooked for as short amount of time. Once the oil is tested, drop in 3 or 4 crostoli and cook for 30 seconds on each side. They should be a sandy colour when cooked. If they are brown, you have burnt them. Once cooked on both sides, remove them with tongs and drain them on paper towel.

  5. Sprinkle with icing sugar before serving. Store in an airtight container.

@2019 LIGHTHOUSE BAKING

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