Friday, June 1, 2012

baking couture ~ CROSTI

  • 150 g of flour 
  • 1 medium egg
  • 30 g butter, softened
  • 30 g of sugar
  • 1 tablespoon brandy
  • 1 teaspoon vanilla extract 
  • grated zest of 1/2 orange
  • 1 pinch of salt
  • peanut oil for frying
  • icing sugar

    Cream the butter with the sugar, add egg, brandy, the orange zest and salt and mix well. Add all the flour previously sifted and knead well until dough is smooth and compact. If it turns out too sticky add a little flour so the dough is workable. Wrap with foil and let rest for an hour. Spread very thinly, by hand or with the pasta, and split into many rectangles with the help of a wheel. Tuffarne few at a time in hot oil (170 ° C), drain them as they become swollen and slightly golden, and drain thoroughly on paper towels. Once cool sprinkle with powdered sugar and serve. le ciliegina sulla torta

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