Kroštule are delicious traditional sweet crisp pastry made out of dough that have been shaped into twisted ribbons before being deep-fried and sprinkled with powdered sugar.
Popular in the Croatian regions of Dalmatia and Istria, they are also a favourite at Croatian gatherings in communities abroad, especially at Christmas time and are served after a meal.
Flour (plain) – 200 g
Sugar – 50 g
Egg yolks – 3
Oil – 100 ml
Rakija – 80 ml
Milk – 150 ml
Lemon – 1/2 skin
Oil – 500 ml for frying
Icing sugar – 100 g
Salt – 1 pinch
- In a bowl mix together the egg yolks, sugar, milk, oil, rakija, pinch of salt and grated lemon skin.
- Add flour then to the mixture, mixing well with a spatula. On a board, sprinkled with flour, mix the dough with your hands till it is semi-hard.
- With a rolling pin roll out the dough to 5 mm rectangular sheets. With a pastry wheel cut out strips 10 x 3 cm in size.
- With a little knife cut a little part in the centre and through the opening pull the other end of the pastry through.
- Deep-fry until golden in colour.
- Once done take out and sprinkle some icing sugar on top.