Krostule Food

CROSTOLI

Crostoli image

These delectable fried knot-shape cookies will become holiday favorites. The dough is a snap to mix in a food processor, and even kids enjoy forming the knots.

Provided by Annacia

Categories Dessert

Time 44m

Yield 40 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons butter, softened
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 cup milk
1 egg
1 egg yolk
3 tablespoons dark rum
2 teaspoons finely shredded lemon peel
4 teaspoons lemon juice
2 teaspoons finely shredded orange peel
2 1/2 cups all-purpose flour
cooking oil, for deep-fat frying
powdered sugar

Steps:

In a food processor, combine butter, granulated sugar, and salt. Cover and process until smooth. Add milk, egg, egg yolk, rum, lemon peel, lemon juice, and orange peel. Cover and process until smooth. Scrape bowl. Add flour. Cover and pulse with several on/off turns until dough is smooth and thoroughly combined. Transfer dough to a lightly floured surface and knead, adding additional flour as needed until dough is soft but not sticky. Form dough into a ball and wrap in plastic wrap. Chill for at least 30 minutes or until dough is easy to handle. Or chill overnight and let dough stand at room temperature for 10 minutes before rolling.
Divide dough into two portions. On a lightly floured surface, roll half of the dough into a 16-inch square, turning dough and adding flour to the work surface as needed. With a fluted cutter, cut the dough into 10 strips, about 11/2 inches wide. Cut strips in half crosswise to make 20 strips. Tie each strip with a knot in the center. Transfer dough knots to a baking sheet lined with waxed paper. Repeat with other dough portion.
In a large saucepan or deep-fryer, heat oil to 350 degrees F. Fry eight dough knots at a time in the hot oil for 4 minutes or until crostoli are golden brown, turning halfway through cooking time. Drain on paper towels. Repeat with remaining dough knots. Cool completely. Sprinkle with powdered sugar before serving.
Makes 40 servings
Make-ahead tip: Freeze cooled crostoli the same day they are fried. Place in a resealable plastic freezer bag and freeze for up to 1 month. Sprinkle with powdered sugar before serving.

Nutrition Facts : Calories 56.9, Fat 2.1, SaturatedFat 1.2, Cholesterol 14.8, Sodium 44.2, Carbohydrate 7.8, Fiber 0.2, Sugar 1.7, Protein 1.1

KROSTULE

Krostule image

Krustules is a Croation dessert. This recipe came from my Aunt Pauline. I make it every year at Thanksgiving and Christmas to share with my family. Krustule are time consuming to make, but my family enjoys them so much it is worth the time. Thanks to the first review of this dessert I was able to get the correct spelling of this Croation dessert. (I was spelling it as Krustlers.)

Provided by Lighthouse Rita

Categories Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

3 eggs
5 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
1/2 teaspoon anise extract
3/4 cup whiskey
1/2 cup butter, melted
flour (enough flour to make dough resemble a pie crust dough)
2 quarts vegetable oil
1/4 cup cinnamon
1 cup sugar

Steps:

Beat eggs and sugar until lemon color.
Add extracts, whiskey and baking powder.
Add butter.
Sift in flour to make dough resembling pie crust dough.
Knead lightly.
Roll very thin.
Cut in strips.
Mix cinnamon and sugar to have ready to sprinkle on Krostule after you deep fry them.
Deep fry in vegetable oil (I use an electric frying pan with a 48 ounces of vegetalble oil) until Krostule looks crisp. (30 or so seconds on each side).
Put on plate with paper towel, to soak about extra oil.
Sprinkle with sugar and cinnamon.

Nutrition Facts : Calories 1124.6, Fat 115.7, SaturatedFat 18.1, Cholesterol 50.1, Sodium 87.1, Carbohydrate 18.3, Fiber 1.1, Sugar 16.6, Protein 1.3

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