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Crostoli on a tray with plates in background and a pink napkins

Crostoli (Venetian Galani)

Crostoli are deep fried Italian pastry that is paper thin. In Veneto they are called Crostoli or Galani in Venice city. Popular during Carnival, they are looking like crips thin fried sheets and they usually present fringed edges.
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Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Resting: 30 minutes
Total Time: 2 hours
Course: Dessert, Snack
Cuisine: Italian
Keyword: Crostoli, Italian Dessert, Italian snack, Venetian Recipe
Difficulty: Elevate
Servings: 10 people
Calories: 518.6kcal

Ingredients

  • 4 cups Flour 00
  • 3 units eggs
  • 2 unit egg yolk
  • 3 oz sugar caster
  • 1 ¼ oz butter melted
  • 1.5 fl oz grappa
  • 1 tsp salt
  • 4 tsp lemon zest
  • ½ cup sugar powdered
  • 1 l oil peanut
US Customary - Metric

Instructions

  • Gather all your ingredients and make a volcano wheel with the flour. At the center add the sugar, salt, butter and eggs.
  • Start by whisking together the eggs with a fork and slowly incorporate all the ingredients.
  • Carry on kneading the dough with your hands until it comes together into a smooth, even ball (it should bounce back when gently pressed with a finger). Wrap the dough in cling film and leave to rest for 1 hour in the refrigerator.
  • Next, divide the dough into small portions (about 7–8) and roll them thinly using a pasta machine (or a rolling pin), dusting them with flour at every passage. Make sure you roll them fine enough.
  • Cut the strips of dough into rectangles (about 15x10cm). Cut a strip in the middle for 1.5 inch length. Use a pasta cutter to make cute fringed edges. If not, you can also use a knife.
  • Fill three-quarters of a deep, medium-sized skillet with sunflower oil and set it over a low-medium heat. When the oil reaches 340°F (180°C), slip in a first batch (3–4) of crostoli. Fry them until deep-golden all over, for about 30-40 seconds, flipping them half way.. Drain them with a slotted spoon and transfer to a plate lined with absorbent kitchen paper 
  • Let the crostoli cool to room temperature, then dust with icing sugar and eat right away, or within 3 days from frying.

Nutrition

Calories: 518.6kcal | Carbohydrates: 73.6g | Protein: 10.6g | Fat: 21.5g | Sodium: 257.6mg | Potassium: 335.6mg | Fiber: 0.1g | Sugar: 18.8g | Vitamin A: 93.5IU | Vitamin C: 1mg | Calcium: 28.2mg | Iron: 2.7mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!