Oven-baked Crostoli
Equipment
- Oven
- Oven tray with baking paper
- Medium mixing bowl
- Rolling Pin
- Zigzag dough cutter or knife any tool that you can use to cut the Crostoli to shape
Ingredients
- 250 gr Wholewheat flour
- 40 gr Vegetable butter or animal derived butter
- 2 Medium egg or substitute with acquafaba
- 2 tbsp Cane Sugar I prefer cane or brown sugar but white sugar works too - make sure to add a little less as white sugar can be a bit sweeter.
- Unwaxed lemon zest
- splash Vanilla extract
- splash Grappa or Rum Optional
- Icing sugar Optional - to finish
- splash Vegetable Milk
- pinch Salt
Instructions
- In your mixing bowl add all the dry ingredients with lemon zest. Mix thoroughly and add the butter, vanilla extract, the liquor of choice (optional) and eggs - if you're using aquafaba calculate a bit less quantity and whip it up first to avoid the dough being too wet. Mix first with a fork and then with your hands on a clean surface.The dough should have a firm consistency with a crumbly texture. If it's too dry you can adjust it by adding a bit of milk.
- Once you're happy with your dough, wrap it in foil and place it in the fridge for 20 minutes. This is just so the dough can "relax". While you wait, preheat the oven to 180 degrees, 160 if on a fan setting.
- Take the dough out of the fridge and start shaping your Crostoli. With a rolling pin flatten the dough on a lightly floured surface. The thinner they are the crunchier but we need to make sure they're thick enough not to break so we're aiming at an even 3-5 mm all over. If you have a pasta machine/ sheeting machine then I would suggest using it. Don't worry if they are a bit thicker, they're just gonna turn out softer once cooked :)Take your knife or cutter and cut the dough into even rectangles. The original Crostoli is traditionally sliced with a zigzag cutter (tortellini cutter) but you can use anything you have available in the kitchen.
- Make a central vertical cut - following the length of the Crostoli - make sure not to cut the Crostoli in two, it's just a little scar to help the dough cook and the Crostoli take their final form. Lay your Crostoli on an oven tray layered with baking paper and sprinkle them with a little milk. If you have a brush, you can use that to cover more surface without wetting the dough too much.
- Bake for 10 minutes. Make sure to keep an eye on them as they can easily burn! When they're slightly browned and little bubbles and bumps have formed on the surfaces, your Crostoli are fully cooked.
- Let cool for a minute and top with a dust of icing sugar. Enjoy!Store in an airtight container and consume within 3 days.
