From Eva Braganini, Paw Paw, St. Julian Wine Company

6 eggs, beaten
1 1/2 cups sugar
1 teaspoon vanilla
1 cup St. Julian Vignoles wine
1/2 teaspoon salt
1/2 pound butter
1 teaspoon baking powder
about 2 1/2 pounds flour (more if necessary)
powdered sugar

Combine beaten eggs and sugar. While stirring, add vanilla, wine and salt. Add melted butter, mix well. Mix baking powder and flour. Add enough flour mixture to make a soft dough. Take small pieces of dough and roll out as thinly as possible. Heat oil in large skillet that is deep enough for frying. Cut dough into strips using a ravioli cutter or pizza cutter. Put a small slit in the middle of crostoli. Fry in hot oil (270 degrees). Take out when lightly brown. Sprinkle with powdered sugar. Store in cool place.

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