Venetian crostoli (galani)
Perfectly crisp, spiked with grappa and dusted with sugar, Valeria's delicate crostoli recipe is the perfect sweet snack for carnival season. If you're heading to Venice carnival this year, check out Valeria's guide to Venice's best pastry shops so you can stock up on snacks while you're there.
Ingredients
Crostoli
- 500g of plain flour, sifted, plus more for rolling the dough
- 3 eggs , plus 2 egg yolks
- 80g of caster sugar
- 1 pinch of sea salt
- 1 unwaxed lemon , zested
- 30g of unsalted butter, melted
- 45ml of grappa, or rum
- sunflower oil, for frying
- icing sugar, for dusting
Method
1
To make the crostoli dough, place the flour on a clean work surface and make a well in the centre. Add the eggs, sugar, salt, lemon zest, melted butter and grappa. Using a fork, begin to whisk the eggs with the rest of the ingredients while slowly incorporating the flour
2
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
3
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. I like mine to be thin but not too thin, so I stop at the penultimate notch; roll them all the way to the last if you wish. Cut the strips of dough into rectangles (about 15x10cm)
4
Fill three-quarters of a deep, medium-sized skillet with sunflower oil and set it over a low-medium heat. When the oil is hot (180°C), slip in a first batch (3–4) of crostoli. Fry them until deep-golden all over, for about 3 minutes. Drain them with a slotted spoon and transfer to a plate lined with absorbent kitchen paper
5
Let the crostoli cool to room temperature, then dust with icing sugar and eat right away, or within 12 hours of frying
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Venetian crostoli (galani)
