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Chestnut Flour Crostoli

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You'll adore these crispy fried pastry ribbons made of chestnut flour and scented with orange. The dough comes together easily and shaping and frying is also quick and hassle-free. This recipe is a keeper!

If you are addicted to chestnut flour like us, try our recipes for simple chestnut flour cookies. Or check our complete collection of recipes made with chestnut flour.

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Making the dough

First combine CHESTNUT (this flour tends to compress into lumps so be sure to sift it; high-quality chestnut flour can be found in Italian food shops) and PLAIN flours, BAKING POWDER, SUGAR and SALT in a large bowl.

Make a well in the middle and add EGGS, BUTTER (melted), RUM (or Amaretto) and ORANGE ZEST (finely grated). Start stirring with a fork while incorporating flour into other ingredients. Tip the dough onto work surface and knead with your hands until you get a compact dough. Leave to rest for 30 minutes.



Rolling tips for crostoli

It's time for rolling crostoli so prepare a rolling pin and a pastry mat, or you can roll out on dusted work surface. Half the dough then roll out thinly (around 1mm). Using a pastry wheel cut rectangles (10x3cm) and make a cut in the middle of each piece. Thread one end of each rectangle through the slit to make a bow. 

Frying crostoli

To fry crostoli, fill a deep-frying pan with sunflower oil and set on a medium heat. When the oil is hot (around 170-180°C), drop 2-3 crostoli into the oil. Fry for 1-2 minutes on each side then drain them with a slotted spoon to a plate lined with kitchen paper. Dust with some icing sugar once cooled.

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Storing chestnut flour crostoli

Crostoli will be little soft but they crispen as they cool. These crostoli are great as they can last for a week if stored in airtight container. 

A few of our popular chestnut flour recipes:



Chestnut Flour Crostoli

MAKES: 45 crostoli
COOKS IN: 1 hour
LEVEL: Easy

Handy equipment:

Mixing Bowls | Bellemain Flour Sifter | Citrus Zester | Pastry Mat | Rolling Pin | Pastry Wheel | Deep-Frying Pan | Mini Sieve

INGREDIENTS

  • 240g (2 2/3 cups) chestnut flour
  • 150g (1 1/4 cup) plain flour
  • 1 teaspoon baking powder
  • 50g (1/4 cup) brown sugar (coarse)
  • 1 pinch of salt
  • 3 eggs
  • 42g (3 tablespoons) butter, melted
  • 1 tablespoon of grated orange or lemon zest
  • 45ml (3 tablespoons) of rum or Amaretto liqueur
  • sunflower oil, for frying
  • icing sugar, for dusting


METHOD

  1. Combine together sifted chestnut and plain flours, baking powder and salt in a large bowl.

  2. Make a well in the centre then add eggs, sugar, melted butter, rum and finely grated orange zest.

  3. Using a fork, begin to stir while slowly incorporating flour. Carry on kneading the dough with your hands until it comes together into a smooth even ball. If the dough is too sticky add some more flour. If it is too hard, add 1-2 tablespoons of water or orange juice.

  4. Turn the down onto lightly floured work surface and knead for about 2-3 minutes. Cover the dough and let it rest for about 30 minutes.

  5. Half the dough. On a lightly floured surface, roll each half into a square, turning dough and adding flour to the work surface as needed.

  6.  Using a pastry wheel, cut the dough into even rectangles (3x10 cm). Cut a small slit lengthways along the centre of each rectangle. Loop one end of the rectangle through the slit. Place rectangles on floured baking paper. Repeat with other dough.

  7. Fill a deep-frying pan with sunflower oil and set it over low-medium heat. When the oil reached temperature of 180°C/356°F, slip in 3-4 crostoli and fry for about 30 seconds on each side, until lightly brown. Check if the oil is ready by dropping a small crumb of dough into the oil and if it start to sizzle the oil is ready).

  8. Drain them with a slotted spoon and transfer to a plate lined with kitchen paper. Continue with the rest of the dough. Let them cool then transfer to a serving bowl and dust with some icing sugar.

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CATEGORIES: Pastries & Tarts, Fried Desserts, Italian Inspired,
Chestnut Flour





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