VegetarianAlpine Italian cuisine Desserts

Grostoi

Name: Grostoi
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Alpine Italian
Ingredients: 300 g italian type 00 flour; 40 g caster sugar; 30 g Unsalted butter; 2 piece medium eggs; 25 ml trentino grappa; 1 tsp lemon zest; 1 pinch Fine sea salt; 750 ml groundnut oil; 40 g icing sugar

Grostoi are crisp, golden fried pastry ribbons scented with lemon zest and grappa, dusted with icing sugar, traditional to Trentino during Carnival.

🇮🇹Italy· Trentino-Alto Adige

Prep: 30 min
Cook: 15 min
Total: 45 min
Servings: 6
Difficulty: Easy
Calories: 280 kcal

Ingredients

0 of 9 gathered

Servings

300 g italian type 00 flour — sifted, plus extra for dusting
40 g caster sugar
30 g Unsalted butter — melted and cooled
2 piece medium eggs — at room temperature
25 ml trentino grappa — or dry white wine
1 tsp lemon zest — finely grated
1 pinch Fine sea salt
750 ml groundnut oil — for deep-frying
40 g icing sugar — for dusting

Equipment

•Pasta machine or rolling pin
•Fluted pastry wheel
•Deep frying pan or wide heavy pot
•Slotted spoon
•Wire cooling rack
•Kitchen paper

Nutrition

Per serving, approximate

Calories: 280 kcal
fat: 10 g
carbs: 42 g
fibre: 1 g
protein: 5 g
calories: 280 kcal

Instructions

1
Sift the flour into a large bowl and make a well in the centre.
2
Add the eggs, melted butter, caster sugar, grappa, lemon zest, and salt into the well.
3
Mix with a fork until a shaggy dough forms, pulling flour in from the edges.
4
Knead the dough on a clean surface for five minutes until smooth and elastic.
5
Wrap the dough tightly in cling film and rest for thirty minutes at room temperature.
6
Divide the dough into four equal pieces.
7
Roll each piece out as thinly as possible using a pasta machine or rolling pin.
8
Cut the thin sheets into rectangles using a fluted pastry wheel, adding one central slit in each.
9
Heat the oil in a deep pan to 175 degrees C.
10
Fry the ribbons in small batches for one minute, flipping once until pale golden and blistered.
11
Remove with a slotted spoon and drain on kitchen paper.
12
Dust generously with icing sugar once cooled slightly.

Chef's tips

Roll the dough as thinly as parchment so the ribbons blister instantly and turn delicate and crisp rather than heavy. Keep the frying oil at a steady temperature to prevent the pastry from soaking up excess fat.

Ingredient substitutions

Trentino grappa → a crisp dry white wine or white rum
groundnut oil → sunflower oil with a high smoke point or traditional lard

Storage

Store in an airtight tin at room temperature for up to four days.

Reheating

Serve at room temperature without reheating to preserve the delicate, crisp texture.

Common mistakes to avoid

•Rolling the dough too thick, resulting in a soft, bready centre instead of a brittle crisp crust.
•Frying in oil that is not hot enough, making the pastries greasy and limp.

Serving suggestions

Serve piled high on a platter dusted with icing sugar for festive Carnival gatherings.Enjoy alongside an espresso or a glass of sweet Trentino Vino Santo.