Stuffed Carnival Frappe: the traditional recipe for an irresistible dessert!
Carnival is the most colorful and indulgent celebration of the year, a time in which Italian culinary traditions come alive in homes and pastry shops.
Among the most beloved and symbolic sweets of this festival are the Stuffed Carnival Frappe, an even more irresistible variant of the classic frappe or chiacchiere.
Crispy outside and soft inside, these delights manage to win everyone over, both young and old, thanks to their delicious filling, which can range from custard to Nutella, including jams and melted chocolate.
Stuffed frappe are not just a dessert, but a real Carnival ritual; making them at home allows you to fully experience the festive atmosphere, with colors, the smell of frying and powdered sugar, and the pleasure of sharing a special moment with friends and family.
Each region of Italy has its version, but the common characteristic remains the lightness of the dough and the fragrance of the frying, which combined with the filling makes frappe an irresistible dessert.
Today, thanks to detailed guides and practical advice, it is possible to prepare Stuffed Carnival Frappe at home without difficulty, achieving pastry shop results.
Moreover, their versatility allows you to customize them with different flavors and fillings, making each portion unique and perfect for satisfying every palate.
Whether it is a party among friends, a school event, or a family lunch, stuffed frappe always represent a winning choice.
Sweet, cheerful, and scenic, they are the emblem of a Carnival full of joy, sharing, and taste.
Making them, even just for the pleasure of savoring them freshly made, is a perfect way to celebrate Italian tradition in the kitchen, combining simplicity and creativity in every bite.
approx. 80 kcal per each stuffed frappe
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: about 50 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for making Stuffed Carnival Frappe
- 1 egg
- 1.76 oz Butter
- 0.42 cup Whole milk
- 2.12 oz Sugar
- 10.58 oz Flour 0 + 3.53 for the work surface
- 1 Grated lemon zest
- 1 packet Vanilla
- 1 pinch Salt
- Sunflower seed oil for frying
- 8.82 oz prickly pear jam Terralcantara (or other flavor as desired)
- 2.12 oz Powdered sugar
Preparation of Stuffed Carnival Frappe
In the stand mixer, place the flour, softened butter, sugar, and mix at low speed.
Then add the egg, vanilla, lukewarm milk, a pinch of salt, and lemon zest; mix everything well, then transfer the mixture onto a lightly floured surface and knead it for a couple of minutes until you obtain a firm, smooth, and non-sticky dough.
Let it rest covered for about half an hour.
Cut the dough into medium pieces and process it with the pasta machine to make fairly thin sheets.
On each sheet, towards the base (see photo), place a scant teaspoon of jam at a distance of two fingers from each other.
At this point, slightly wet the base with water and then fold the sheet lengthwise and close well.
Cut as if they were ravioli and remove excess dough, seal the ends of our stuffed frappe and repeat the same operation for the remaining ones.
Heat the oil and fry no more than three stuffed frappe at a time, drain them on absorbent paper, and sprinkle with powdered sugar.
They can be consumed both hot and cold.
