The Sonia’s Stuffed Castagnole are a recipe from my blogger friend Sonia from the blog “Arte e Fantasia a Tavola“. Sonia’s castagnole (Recipe) are truly fabulous, soft, and filled with custard, while the version I propose is slightly modified for my lactose intolerance, so without butter and with milk-free hazelnut cream, yet still soft and delicious.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Frying
- Cuisine: Italian
- Energy 376.25 (Kcal)
- Carbohydrates 8.50 (g) of which sugars 3.65 (g)
- Proteins 2.03 (g)
- Fat 37.83 (g) of which saturated 5.72 (g)of which unsaturated 26.40 (g)
- Fibers 0.68 (g)
- Sodium 29.87 (mg)
Indicative values for a portion of 13 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 2 tbsp sunflower oil
- 2 eggs
- 1/2 tsp lemon zest
- 1 tsp baking powder
- 1 pinch salt
- 3/4 cup hazelnut cream
- as needed sugar
- 4 cups peanut oil
Tools
- Pastry board silicone or pastry board
- Bowl
- Piping bag
Procedure
Sonia’s Stuffed Castagnole
In a bowl, add the flour with the baking powder, salt, sugar, and lemon zest. Mix well with a whisk to combine the ingredients and add the eggs and oil.
Knead on a lightly floured work surface until it forms a smooth and homogeneous dough. Take pieces of dough and form balls about 1 1/4 inches in diameter. Place them on the floured work surface to avoid sticking.
Heat the oil to 338°F and fry a few at a time. Drain on absorbent paper and immediately fill with hazelnut cream. Use a piping bag with a fine nozzle or a pastry syringe.
Roll in granulated sugar or powdered sugar. Continue in the same way until all the castagnole are done.
CARNIVAL RECIPES:
The History of Castagnole:
The castagnole are a typical Carnival dessert, mainly spread in central Italy, in Lazio, Umbria, Liguria, Marche, and Abruzzo, but also in Veneto. It’s a very ancient recipe, and a 1700s manuscript was found in the state archive of Viterbo describing four castagnole recipes, including one for baking. Eggs, sugar, flour, and butter are the main ingredients of these small pastries, fried in boiling oil and then rolled in granulated sugar, or dipped in alchermes or honey in other variations.
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