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Venetian crostoli

ingredients

servings

6

Olio di semi di arachidi, per frittura

1 cup

Zucchero a velo

to taste

Sale iodato

1 pinch

Grappa

1 coffee cup

Burro

100 oz

Uova

2 unit

Uovo, tuorlo

2 unit

Zucchero bianco

100 oz

Farina di frumento tipo 00

400 oz

Dolci from Italia - Veneto

Venetian crostoli

Venetian crostoli

vegetarian with gluten with eggs with lactose with nuts high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Venetian crostoli

These are delicious and crumbly crostoli

Venetian crostoli step 1

step 1

Melt the butter or in the microwave or in a double boiler and let cool.

Venetian crostoli step 2

step 2

Arrange the flour and the center put the eggs, egg yolks, sugar, salt and brandy and the cold melted butter.

Venetian crostoli step 3

step 3

Knead well for a few minutes until you get a nice smooth dough. Cover the dough with plastic wrap and make it rest for at least 30 minutes.

Venetian crostoli step 4

step 4

Stretch the dough not too thin helping with the stretch flour and folds the dough to 4 (packet type) and repeat this operation several times.

Venetian crostoli step 5

step 5

Finally stretch of a thickness not too up and with a toothed wheel cut out of the rectangles.

Venetian crostoli step 6

step 6

Fry in hot oil until golden brown, drain and dry on paper towels oil. Make it cool and powder with icing sugar.

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