Croatian Krostule
Light and crispy sweet fried pastry usually served for Christmas, Lent, weddings and christenings
Servings 8 people
Calories 380 kcal
Ingredients
The Dough
- 300 g flour (2 ⅓ cup)
- 2 eggs
- 2 tbsp sugar
- 50 ml Maraschino or other clear spirit (¼ cup)
- 30 ml freshly squeezed orange juice (2 tbsp)
- 30 g melted lard or butter (⅛ cup)
- 1 pinch salt
- 1 tsp orange zest
Frying
- 500 ml sunflower or canola oil
Dusting
- 40 g powdered sugar (⅓ cup)
Instructions
- Combine salt and sugar with flour.
- Whisk eggs and mix in Maraschino, orange juice and zest. Melt lard/butter.
- Make a well in the middle and pour in the wet ingredients. Start combining the dough with the fork.
- Add lard/butter and finish the dough by kneading it into a smooth ball. Wrap in plastic foil and leave in the fridge for 1 hour.
- Divide the ball of dough into 4 parts. While you work on one, leave the others covered with foil. Roll it out very thinly, thinner than 1 mm. The thinner the dough, the crispier krostule will be.
- Using a decorative dough wheel, cut strips roughly the width of a finger. Cut those strips slightly longer than your index finger.
- Make a small cut with a knife in the middle of a krostula and run one end through the slit so you end up with a twisted ribbon.
- Heat oil to medium high. Check if the oil is ready by inserting a wooden spoon in. If you see bubbles forming around the spoon, you are good to go. Fry each piece for about 15 seconds. The moment you see them change colour, turn on the other side, fry for a few more seconds and take them out. Fry 4-5 pieces at the time.
- Drain them on a paper towel. Dust generously with powdered sugar and serve warm.
- Keep them for a few days at room temperature. Covered by not air-tight.
Nutrition
Calories: 380kcal