Every part of Europe seems to have a version of the Crostoli pastry each with their own name, also called called “Angel wings”. I guess because of a strong influence from Italian immigrants in Australia we simply go by the Italian Crostoli.
Sometimes only Crostoli hits the spot. Light, sugary crunchy add a Cafe Late – perfection.
Italian crostoli pastry
- 2 eggs
- 3 tablespoons of castor sugar
- 110 grams plain flour
- 70 grams of self raising flour
- 35 grams melted butter
- 20 ml grappa or a fortified wine I use an Australian Topaque
- 1 teaspoon of vanilla extract
- Zest of 1 lemon
- Light oil for frying
- Powdered sugar Icing sugar
- Beat the eggs
- Add sugar and beat together
- Add all other ingredients other than flours (Oil and powdered sugar are not used here either).
- Sift flours and fold in until dough forms
- Knead into a uniform lump, wrap in plastic and rest for 20 minutes
- Roll through pasta machine, cut, twist and cook (refer to youtube below for this instruction)
After making the crostoli pastry dough let it rest, generally longer the better 20 minutes to an hour should be ok. The pastry dough is still a little tacky at this stage, just sprinkle it with flour when handling it.