Delicious Recipes

Filled Chiacchiere

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Filled CHIACCHIERE are a decadent take on the traditional Carnival chiacchiere. They consist of thin sheets of fried dough filled with creams or jams, then closed and sealed, taking the shape of sweet ravioli.

The filled chiacchiere are crispy on the outside and soft on the inside, with a gooey center that makes them even more irresistible than the classic version.

Very easy to make, they are perfect for celebrating Carnival, adding even more taste and fun to one of the festivities children love most, eagerly awaited thanks to these rich, fried little sweets.

If you’d like to try other filled treats, here are Fried sweet ravioli with ricotta and chocolate, Carnival cream puffs, or Carnival tortelli filled with pastry cream.

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  • Difficulty: Very easy
  • Cost: Inexpensive
  • Rest time: 2 Hours
  • Preparation time: 25 Minutes
  • Portions: 24 pieces
  • Cooking methods: Stovetop, Frying
  • Cuisine: Italian
  • Seasonality: Carnival

Ingredients

  • 1 cup milk
  • 2 egg yolks
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1 pinch salt
  • 2 eggs (medium)
  • 2 tbsp butter (softened)
  • 2 tbsp rum (or grappa or limoncello)
  • lemon zest
  • 1 1/4 cups vegetable oil (for frying)
  • to taste powdered sugar

For the filled chiacchiere you will need

  • 2 Bowls
  • 1 Small bowl
  • 1 Pasta machine
  • 2 Pots
  • 1 Work surface
  • 1 Fluted pastry wheel
  • 1 Hand whisk
  • 2 Plastic wrap
  • 1 Piping bag bag

Preparation: Filled Chiacchiere

The preparation of FILLED CHIACCHIERE requires a few steps, but it is very easy and suitable for everyone.

  • Place the milk in a saucepan and heat it until it is almost boiling.

    Meanwhile, in a bowl quickly work the yolks with the sugar. Add the sifted cornstarch and mix well. Finally, add the vanilla extract.

    As soon as the milk reaches a boil, pour it in slowly, little by little, into the egg mixture, whisking quickly with a hand whisk to temper the mixture.

  • Return everything to the heat and stir constantly until the pastry cream thickens.
    Transfer it to a bowl, cover it with plastic wrap directly on the surface so no skin forms, and let it cool to room temperature.
    Then transfer it to the refrigerator for at least 1 hour.

  • In a bowl put the sifted flour and baking powder, the softened butter in small pieces, the sugar, the beaten eggs, the rum, the grated lemon zest and a pinch of salt.
    Knead all the ingredients and work for a long time until you obtain a smooth and elastic dough.
    Form a ball, cover with plastic wrap and let rest in the refrigerator for 30 minutes.

  • Take the pastry cream out of the fridge, beat it with the whisk to make it smooth and velvety and transfer it to a piping bag.

    Using some flour as support, roll out the dough for the chiacchiere with the pasta machine (thickness setting 5 or 4 if you want them crunchier) or with a rolling pin.

    Once you have strips, fill them with the pastry cream. Moisten the dough around the cream with a little water and fold the dough over itself. Seal well and cut with a fluted pastry wheel.

  • Fry the filled chiacchiere in hot oil (338°F) until golden. Drain them on paper towels and let them dry.

  • When they are well drained, dust them generously with powdered sugar and serve.

Alternative fillings

Nutella or hazelnut spread

Pastry cream (classic, chocolate or lemon)

Sweetened ricotta and chocolate chips

Jam or preserves

Jam or preserves

Storage

1. At room temperature (only for non-perishable fillings)
If the filling is chocolate-based or jam, you can store them in an airtight container for 1-2 days.
Place parchment paper between layers to prevent sticking.
Keep the container in a cool, dry place away from heat and humidity.
2. In the refrigerator (for perishable fillings)
If the chiacchiere are filled with pastry cream, ricotta, mascarpone or other fresh fillings, store them in the refrigerator.
Place them in an airtight container to prevent absorbing odors and consume within 2 days.

Oven variation

Arrange the chiacchiere on a baking sheet lined with parchment paper and bake in a preheated oven at 356°F for 12-15 minutes, until golden.

Once cooled, dust with powdered sugar and serve.

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cuochinprogress

Cuochinprogress is a food blog dedicated to homemade, wholesome cooking that's accessible to everyone. From traditional Italian recipes and light, fluffy desserts to fragrant yeasted breads and seasonal dishes, the blog celebrates the pleasure of cooking with simplicity and passion. It's a go-to resource for anyone who loves to experiment in the kitchen, step by step, with clear explanations and reliable results.

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