Crostoli Pastries Recipe

With an electric mixer on high speed beat together salt sugar and eggs until very fluffy. Stir in evaporated milk vanilla extract and rum. Gradually mix in flour; knead well with dough hook until dough begins to blister about 10 minutes. (If dough is still sticking to bowl after 5 minutes mix in 2 tablespoons of additional flour 1/2 tablespoon at a time.) Remove dough and cover with plastic wrap; set aside 20 minutes.

Pour oil into a deep fryer or Dutch oven to a depth of 2 inches and heat over medium heat to 350 degrees F (175 degrees C).

Separate dough into small portions. On a lightly floured surface roll out dough portions until very thin. Cut into long narrow strips (about 6 inches by 1 inch). With a sharp knife make a slit in the center of each strip and draw one end through the slit.

Fry in hot oil until puffy blistered and very light golden brown about 1 to 2 minutes. Remove to paper towels to cool. Sprinkle with confectioners' sugar. Store in an airtight container.