Castagnole is one of the most famous Carnival Treats and also one of the simplest one to be prepared. We love to prepare them along with Galani and Frittelle during the period of the Venice Carnival. If you want to discover the history of the Castagnole, read our blog post here. Here we have included the Castagnole Recipe we liked to test this year!
Please let us know if you tried our recipe and how it turned out!
450 g plain flour, sifted
2 eggs, beaten
100 g sugar
1 tbsp Vanilla icing sugar
2 tbsp baking powder
a pinch of salt
50 g butter, in cubes and softened
dry white wine
icing sugar to sprinkle
- Prepare the dough by mixing all dry ingredients: the flour, the sugar, the vanilla sugar, the baking powder, the salt.
- Rub the softened butter in the dry mixture until the pastry resembles breadcrumbs.
- Add the beaten eggs.
- Add the white wine, enough to have obtain a malleable dough, which is not to hard but not too soft either.
- Knead well for about 10 minutes.
- Cut into small pieces and roll into sausage like shapes, the size of your middle finger.
- Cut them into small pieces, about 2 cm long.
- Form small balls and fry them in deep boiling oil. The little balls must float.
- Make sure to turn them constantly.
- When they are well swollen, remove them with a slotted spoon and drain them on paper towels.
- Once they cool down, sprinkle them with icing sugar
Remember, you can always come to Venice and join one of our cooking classes. We can organise Dessert Cooking Classes and teach you how to prepare this recipes and many more Italian Dessert Recipes.