Today let’s make these delicious Mascarpone and Orange Castagnole, crispy on the outside and soft inside.
The scent of orange makes them even more delicious and they’re butter-free and oil-free in the dough!
They’re so good that you can’t stop at just one, and in no time they’ll be gone!! That’s why I always recommend making plenty!
The castagnole, also known as “favette”, is a traditional sweet of Carnival but we can actually enjoy them all year round! They are widespread throughout Italy and there are really countless versions!
The classic one includes eggs, butter, sugar, and flour. Then there is the version with the addition of baking powder and Rum, the one with Limoncello or with Alchermes to make them softer and more fragrant.
If you really don’t like fried sweets, don’t miss these wonderful and super tasty baked pink castagnole!
Let’s see the procedure together but first I’ll leave you more delicious Carnival recipes to try!
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: about 30 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons, Carnival
Ingredients
- 1 2/3 cups All-purpose Flour
- 1 cup Mascarpone
- 2 Eggs
- 1/3 cup Sugar
- 2 Orange Zest
- Orange Flavoring (half a vial)
- 2 teaspoons Baking Powder
- Vegetable Oil (for frying)
- as needed Granulated Sugar (to decorate the castagnole)
Tools
- Bowl
- Slotted Spoon
- Paper Towels
- Saucepan
- Ladle
- Grater
Preparation
To prepare your castagnole, work the mascarpone with the sugar in a bowl with the help of a fork until creamy.
Incorporate the 2 whole eggs and continue beating vigorously until you obtain a cream.
Add the grated zest of 2 oranges and half a vial of orange flavoring to give the castagnole an even more intense scent and taste. Mix.
At this point, incorporate the sifted flour and baking powder, and with a fork or kitchen whisk mix until the ingredients are well combined.
Let the obtained mixture rest in the fridge for about half an hour or an hour.
This step is very important because it will allow the mixture to firm up and not absorb too much oil during cooking.
After the resting time, take a non-stick pan, add oil for frying, and once it reaches temperature, fry your castagnole over medium heat.
With the help of a spoon, take a bit of the mixture trying to give it a round shape and immerse it in the oil.
To facilitate this operation, you can slightly grease the spoon so you can scoop the mixture better.
I recommend frying the castagnole a few at a time, no more than 5-6 pieces, to control them better during cooking.
As soon as they turn golden, use a slotted spoon to drain them onto a paper towel.
Quickly roll the castagnole in granulated sugar before they cool, otherwise it won’t stick.
Proceed in the same way until you finish cooking, and then enjoy these delicious mascarpone and orange castagnole!
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Notes
Can I substitute mascarpone?
Absolutely! You can replace it with ricotta, robiola, cream cheese, or at most Greek yogurt. Not regular yogurt as it has a more liquid consistency and you might need to adjust the dry ingredients’ quantities.
How long do castagnole last?
Like all fried goods, castagnole are best eaten the same day, unfortunately! The next day they are still edible but lose their characteristic of being both crispy and soft. However, if you want to eat them the next day, store them at room temperature, not in the fridge, in a container. The next day, you’ll see that the sugar will have almost completely absorbed. It’s normal! Quickly roll them in a bit of sugar, and they will seem freshly made!
Can I fill the castagnole after cooking them?
Yes, this type of dough allows you to fill the castagnole with the creams you like best. In this case, you’ll need to use a pastry bag with a small nozzle.
What oil is best for frying?
As for the type of oil, it’s preferable to use peanut oil or, if you like, extra virgin olive oil. The only thing to remember about the quantity of oil is to use PLENTY! Better too much than too little!
