crostoli

Call them what you will, but at Carnival can not miss!
The crostoli, Galani, chat or frappe have always been, along with pancakes, sweet symbol of Carnival, but for anyone who has a problem with fried foods is often forced to give up. This recipe for cooking in the oven instead is a good compromise between lightness and taste!
If you wish, you can make stuffing, I love them!


Ingredients for 4 people:

400 grams of flour
80 grams of sugar
2 eggs
40 g butter, softened
2 tablespoons extra virgin olive oil
2 teaspoons of baking powder
1 teaspoon of vanilla extract
3 tablespoons Marsala wine (or brandy)
1 pinch of salt

powdered sugar

Ingredients for the filling (if desired):

marmallata (I used it a wild berry amazing, this one a gift ;) )
mustard
hazelnut cream

Preparation:

Mix in a bowl the flour, sugar, softened butter, the 'oil, eggs, baking powder, salt, vanilla and marsala.
Form a ball, wrap in plastic wrap and let it rest in the fridge for about half an hour.

Roll out the dough with the machine to the thickness of No. 8, the penultimate slot of the machine (if you do it with a rolling pin, galani must be very thin), the ones to do it's best to lay them filled up to the mark No. 7.
Cut out the galant with a wheel, place them on baking sheets covered with parchment paper and bake at 170 degrees for 15 minutes, until golden.

For those stuffed after having cut the squares, put a teaspoon of jam in the center or stuffing to taste and close to form triangles, place them on baking sheets and bake as above.

Dust with icing sugar and serve.