Teresa's Recipes
Italian Castagnole: Sweet Carnival Pastries
Immerse yourself in the joyous spirit of the Italian Carnival with these delightful Castagnole pastries. These enchanting, bite-sized pastries are reminiscent of warm Italian kitchens drenched in the sweet aroma of vanilla and rum. They are fried to a golden perfection, dusted with a soft snowfall of powdered sugar, and often come with a heartwarming surprise of custard or jam waiting inside.
Ingredients
- 2 cups All-purpose flour
- 1/2 cup Granulated sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 2 Eggs
- 3 tablespoons, melted Unsalted butter
- 1 tablespoon Lemon zest
- 2 tablespoons Rum
- 1 teaspoon Vanilla extract
- for frying Vegetable oil
- for dusting Powdered sugar
Dietary Notes
- Servings: 30 pastries
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 90
- Fat: 4g
- Carbs: 11g
- Protein: 1g
- Sodium: 25mg
- Sugar: 5g
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, beat together the eggs, melted unsalted butter, lemon zest, rum, and vanilla extract.
- Slowly add the wet ingredients into the dry ingredients, stirring gently until a soft dough forms.
- Shape the dough into small balls, about the size of a chestnut.
- Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C).
- Fry the dough balls in the hot oil in batches, ensuring not to overcrowd the pot. Fry until they are a beautiful golden brown, which should take about 2-3 minutes.
- Using a slotted spoon, remove the castagnole from the oil and let them drain on paper towels.
- Once cooled, dust the castagnole generously with powdered sugar before serving.
Tips
- For a delightful twist, these pastries can be filled with custard or jam. Simply make a small hole in each ball after it has cooled, pipe in your filling, and then dust with powdered sugar.
- Maintain an even temperature when frying to ensure your castagnole come out perfectly cooked each time.