Carnival roses – italian fried pastrie
2h 50 min
1h 10 min
Cilento’s fried dessert
Carnival Roses a italian fried pastrie
The Carnival Roses are typical fried pastrie of Cilento made with eggs, sugar and flour, filled with custard and candied fruit. The recipe for Carnival roses is very simple to make, in fact, in addition to the dough that does not even require much elaboration, just roll out a sheet and obtain simple discs, which must be carved and superimposed two by two. The only drawback of this dessert is that you have to fry them one at a time but, as they say in my part, the game is worth the candle, that is, the result obtained pays you back for the time spent.
The carnival rose is a very popular dessert throughout Campania, both for taste and for beauty, born from the genius of having been able to combine it with a kind of round chat, which in the Cilento hinterland are called nocche” with custard, it presents itself elegantly and is an excellent finger food, suitable for enriching any ceremony buffet and not just the Carnival one and can also be served as a dessert at the end of a meal.
- 250 g flour 00
- 20 g sugar
- 75 g icing sugar
- 2 whole eggs
- 1 organic lemon
- 1 pinch of aìsalt
- 2 tbs extra virgin olive oil
- 2 tbs aniseed liqueur
- j.e. flour for rolling out
- 250 ml milk
- 50g flour 00
- 50g sugar
- 2 large eggs
- 1 peel organic lemon
- 1 tsp of rum o liquor for dessert
- 1 liter sunflower or EVO oil
- j.e. blotting paper
- 50 g icing sugar
- j.e. candied red cherries
On a pastry board or in a large bowl, prepare the fountain* with the flour
Put in the fountain, sugar, liqueur, oil, eggs, a pinch of salt
Grate the lemon peel, over the flour and other ingredients
Starting from the center of the fountain, begin to mix all the ingredients, then mix well for 10 minutes
In the food processor or with a blender, whip the eggs with the sugar
Add the flour making sure that there are no lumps
Strain the milk to remove any skin and lemon peel
Mix the two compounds well and pour them into a saucepan
Let it thicken over medium heat (about 5 minutes), always stirring
When the cream is ready, pour it into a bowl and turn it with a whisk so that it becomes pretty soft. Then cover with a damp cloth and let it cool
With a medium circular pasta cutter, cut the dough into many circles of even number, remove the pasta scraps
With the washer, cut the dough disks in 4 points, as if it were a compass, north-south, east-west, without ever cutting the center
With the tip of your finger or a brush, wet the center of the disc, then, overlap another disc, taking care not to make the cuts coincide and press in the center. Continue in this way until you have finished all the pasta
Take a saucepan, pour half the oil and let it heat to 180°C (350°F) over moderate heat, to see if the oil is at temperature*
With the round handle of any wooden ladle, place it in the center of the two discs of dough, raise it upward as if it were an umbrella, support the dough with your hands, so that it does not get pierced, turn it over in the boiling oil and always hold down until you see that the rose is swollen and has risen to the surface, remove the ladle, turn it and lower the heat
With a slotted spoon*, remove the rose from the oil upside down, in this way all the oil comes out of the holes and avoid getting burned, put it on a sheet of absorbent kitchen paper or on the frying hat
Raise the heat and introduce another rose, when it rises to the surface lower the heat, this serves to keep the oil at the same temperature. If the oil eventually becomes dark during frying, change it with the other one you have in reserve
We put the cream in a sac-a-poche with a small curly tip and begin to garnish our roses by putting the cream between the petals and in the center, place it on a tray and continue to stuff them all
- Always dust the pastry board with flour when you roll out the pastry and, always flour it from one turn to the next, otherwise it sticks.
- Cut the peel with a potato peeler, so you don’t remove the white part of the lemon which is bitter.
- To cook the cream, do not use the same pan in which you boiled the milk, otherwise the cream will stick to the bottom.
The cream for the filling must be strictly cold.
- The lemon for the dough must be organic and must be washed and dried before using it.
- * The fountain is the hole made in the flour so as not to let the liquid ingredients come out.
- * The skimmer is a ladle with holes.
- * To see if the oil is at the right temperature, put a pinch of flour or a small piece of dough, if it is fried it is ready.
- Carnival roses should always be kept in the fridge, covered with a bell and eaten in 2 days.
The creams can be kept in the fridge for three days, if it is very hot, a maximum of two.
- Small saucepan
- Polsonetto or small high pot
- Planetary or blender
- Silicone spatula or Leccapentola*
- Wooden ladle
- 3 Bowls
- Pyrex dish or tureen
- Large pastry board or bowl
- Tea towel
- Kitchen hat or bowl with paper towels
- Sac à Poche
- 2 Spoons
- Pasta cup