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Ricotta Crostoli Recipe



Along the popular fritole, crostoli are one of the most popular desserts prepared in Carnival time in Venice. These are fried stripes of sweet dough dusted with icing sugar. These sweets are popular throughout Italy, but are known under different names depending on the region. You will find cenci in Tuscany, frappe in Central Italy, bugie in Piedmont, chiacchiere in Lombardy and so on.

Crostoli are usually made with butter or lard but in this recipe we used ricotta cheese to make them soft and tender. We also used combination of plain and chestnut flours. We like to use chestnut flour which is naturally sweet and reduce the amount of sugar used in the recipes. It also gives a special flavour to the sweets.

Most recipes for crostoli include a splash of liqueur (grappa, rum, brandy). In this recipe we used a rum. The zest of one lemon adds a delicate citrus perfume and the finished crostoli had a delightful hint of citrus in every bite. A splash of white wine vinegar keeps the dough elastic and makes it easy to roll out, whether you choose to roll it out by hand of using a pasta machine.

Follow this simple recipe and you will have a bunch of crispy crostoli to enjoy along a cup of coffee or tea!

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Ricotta Crostoli

SERVES: 20
COOKS IN: 30 minutes
DIFFICULTY: Easy

INGREDIENTS

  • 100 g plain flour
  • 40 g chestnut flour
  • 20 g caster sugar
  • 1/2 teaspoon baking powder
  • 1 medium egg
  • 80 g ricotta
  • 1 tablespoon of rum
  • Zest of 1 lemon
  • Pinch of salt
  • Sunflower oil for frying
  • Icing sugar for dusting

PREPARATION

  1. Sift both flours and the baking powder into a medium bowl.

  2. Make a well in the centre and add an egg, ricotta, sugar, grated lemon zest and one tablespoon of rum. Using a fork, begin to whisk the eggs with the rest of the ingredients while slowly incorporating the flour. Knead the dough until it comes together into a smooth ball of dough. Wrap the dough in the cling film and leave to rest for 1 hour. 

  3. On a lightly floured surface roll the dough with rolling pin to 0,5-1 mm thick. Using a ravioli cutter cut the dough into rectangles (about 10x3 cm) and make the cut in the middle of each of them.

  4. Fill three-quarters of a deep, medium-sized skillet with sunflower oil and set it over a low-medium heat. When the oil is hot (180°C), slip in the first batch of crostoli and fry for about 20-30 seconds on one side then flip and fry for another 20 seconds. Drain them with a slotted spoon and transfer to a plate lined with kitchen paper.

  5. Let the crostoli cool to room temperature, then dust with icing sugar and eat right away, or within 12 hours of frying.


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