Crostoli/Sfrapole per Carnevale/Crostoli/Sfrapole for Carnival

One of the typical desserts for Carnival in Italy is Crostoli/Sfrapole, which change name depending on the region where they are made. This year I decided to fill them with plum jam (which I made myself at home). The dough base is the same for both plain and filled sfrapole: 500g(17,63 once) flour, 2 eggs, 5 tablespoons sugar, the juice of 2 oranges, and a little aniseed to bind it all together. Knead everything together and form a ball, place it in a bowl and cover with a tea towel. Leave to rest for half an hour. Take the dough and roll it out into a sheet, which you will then cut into squares. Add a little jam to the center of the squares and then close them tightly (even if they open up during cooking!). Don’t worry about the shape, even if it ends up rectangular, triangular, or something else, it doesn’t matter…it’s Carnival and anything goes :-). Heat some peanut oil in a wok. When the oil is hot, add your sfapole, cook them on both sides and then place them on a tray lined with paper towels. Sprinkle vanilla powdered sugar on top and on both sides. How delicious!

Felice Carnevale!!