The recipe been passed down through generations, and I have been fortunate enough to be able to make it as part of the family. Mike remembers making crostoli with his grandma, Freda for years! He always had the important job of powdered sugaring the crostoli once they were finished cooling! I can just imagine him as a sweet little boy shaking the brown paper bag and getting powdered sugar storms all over the dining room :) Freda's house is always spotless, but crostoli making day was one day of the year where it was okay to get a little messy!
Since this recipe is pretty involved, I have included my Youtube video at the bottom explaining how to flatten and fold the crostoli. Hope it helps!
Shout out to my amazing partner-in-crime and mommy for helping me tackle all of this Christmas baking and our weekly Sunday family dinners :)
Yield: A TON! There is such a variable here, but I would say about 25 dozen
- 6 eggs
- 1/2 cup sugar
- 1/2 cup half and half
- 1 1/2 shots whiskey (best part!)
- 1/2 stick butter, melted
- 1/2 Tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 1/2 cups flour
- Lots of powdered sugar, for dusting
- In a large bowl of a stand mixer with paddle attachment, beat eggs slightly. Add sugar, half and half, whiskey, melted butter, and vanilla and mix until combined.
- In a medium bowl, combine one cup flour with baking powder, and salt. Add to wet ingredients. Slowly incorporate remaining flour until the dough starts to pull away from the sides of the bowl. Switch to dough hook on medium speed and continue to add flour until the dough feels tacky and no longer sticks to the sides of the bowl.
- Lay dough on lightly floured surface and cover tightly with plastic wrap, so it doesn't dry out while frying. Heat oil in an electric skillet or heavy duty pot to 350 degrees F.
- (See video below) If using a dough roller, cut a golf ball sized dough ball and roll through at thickness 2. You may need to coat in flour so that it does not stick to the roller. Continue to roll through again at thickness 5 and then again at 7. Lay on a lightly floured surface. If using a rolling pin, roll until dough is paper thin.
- Using a pizza roller, cut dough into small rectangles, about 1 inch by 2 inch. Cut a small slit slightly off from the center of the rectangle. Pull the top of the dough through the slit and back up so it creates a little knot.
- Fry in batches in oil until lightly golden brown, and flip. Once both sides are golden, transfer to paper towels to drain and cool completely. Continue with the rest of the dough.
- In a plastic or paper bag sprinkle several crostoli with plenty of powdered sugar and toss gently to coat. Shake off excess sugar and lay on paper towels. Crostoli can be stored in open bags or containers to avoid getting soggy.
Source: Mike's great-grandmother, Ma!