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Recipes 

Nutella- Stuffed Crostoli

Frank Granieri

Nutella- Stuffed Crostoli

Crostoli di Nutella: Sweet Italian Carnival Pastries recipe. These treats are eaten before Lent during the Carnival period in Italy.

Prep Time10 mins
Cook Time3 mins
Resting time1 hr
Total Time1 hr 13 mins

Ingredients

  • 450 g ( 1 lb ) All-purpose flour

  • 40 g ( 1 1/2 oz ) Granulated white sugar

  • 1 pinch Salt

  • 40 g ( 1 1/2 oz ) Butter at room temperature

  • 2 Eggs

  • Lemon Zest from 1 lemon

  • 1 tsp Vanilla Essence

  • 300 ml ( 10 oz )Water

  • Light oil vegetable/sunflower

  • Nutella

  • Icing Sugar Powdered Sugar

Instructions

  • Use a standing mixer. Mix the flour, sugar and salt together.

  • Add the lemon zest, butter cut into small chunks and eggs.

  • Turn the mixer on a low speed and add the water in a steady stream until the dough clumps together.

  • Knead the dough for 5 minutes until it is elastic and smooth.

  • Cover the bowl with a cloth and leave it to sit for at least one hour.

  • Roll out the dough on a floured surface until it is about 1/8 in thick.

  • Cut the dough into rectangles, approximately 10 cm ( 4″) by 7 cm. (2 3/4″ )

  • Add 1/2 tsp of Nutella to one half of the rectangle, then fold the other half of the dough on top of it and close the opening  firmly around the edges.

  • Add enough oil to a large pot to allow the crostoli to float.  Heat the oil and once hot, drop the crostoli in a few at a time.  Turn them over to allow them to brown on both sides.  The frying will only take a few minutes.

  • Take the crostoli out of the oil with a slotted spoon and drain them on kitchen paper.

  • Sprinkle the crostoli with icing sugar before serving.