Crostoli or Chiacchiere
Crostoli or Chiacchiere are fried crispy Italian pastries coated in icing sugar that are popular around Easter and Christmas. To be honest with you can also make them whenever you feel like it!
Crostoli has different names dependent on the region of Italy, and both the ingredients and shapes can vary very slightly too.
I made these more-ish Crostoli using my Mamma’s recipe.
They are truly additive so you won’t just stop at one or two!
My top tip is not to add any kind of fat when making the dough.
Adding a splash of brandy or grappa adds a special flavour to the dough, but optional if you don’t drink alcohol.
A batch makes quite a few Crostoli, so these are perfect for sharing at a party.
Mangia, mangia! 👩🏻🍳
Crostoli recipe:
400g plain flour - 350g for the initial dough then the rest for rolling
200g granulated sugar
2 eggs - organic or free range
1 1/2 tsps baking powder
Pinch of salt
3 tbsp grappa or brandy (optional)
5 tbsp cold water (might not need all the water)
Icing sugar for dusting
Vegetable oil for frying
Makes approx. 40-45
1. Place the flour on a clean work surface and make a well in the centre. Add the eggs, sugar, salt, brandy and the water 1 tbsp at the time. Using a fork, begin to whisk the eggs with the rest of the ingredients, while slowly incorporating the flour.
2. Knead the dough for approximately 10 minutes until it is well worked and no longer sticky (add more flour if the dough needs it).
3. Divide the dough into small portions and start rolling out the 1st portion thinly using a rolling pin dusting it with flour. Cut the strips of dough into rectangular shapes using a serrated pastry cutter wheel. Note see my photo that shows you what the shapes should look like. But of course you can make different shapes if you like.
4. Once the shapes are formed place on floured trays and finish off making the rest using the same process as in step 3 until you have used up all the dough.
5. Heat the oil in a fryer or in a heavy-bottomed pan over a medium heat, until it reaches 175C.
6. Carefully drop 4-5 crostoli into the oil. Let these cook for about 1-2 minutes, flipping them over occasionally until they are an even golden brown colour. Use a slotted spoon to pull them out of the oil and drain them on paper towels. Repeat until you have used up all the dough.
7. The crostoli will puff up slightly when cooked.
8. When they have cooled down a little, dust with icing sugar. Serve them straight away!
9. They can be stored in an airtight container for about 3-4 days.
