Sonia’s filled castagnole are a recipe from my blogger friend Sonia from the blog “Art and Fantasy at the Table.” 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 dairy-free hazelnut cream, still very soft and delicious.
The castagnole are a typical Carnival sweet, mainly found in central Italy, in Lazio, Umbria, Liguria, Marche, and Abruzzo, but also in Veneto. It is a very ancient recipe, and a manuscript from the 18th century has been found in the state archive of Viterbo describing four castagnole recipes, one of which is baked. Eggs, sugar, flour, and butter are the main ingredients of these small sweets, fried in hot oil and then passed in granulated sugar, or alchermes, or honey in other variations.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
- 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 tbsps sunflower oil
- 2 eggs
- 2 g lemon zest
- 8 g baking powder
- 1 pinch salt
- 1 cup hazelnut cream
- as needed sugar
- 1 quart peanut oil
Tools
- Work surface silicone or board
- Bowl
- Pastry bag
Procedure
Sonia’s Filled Castagnole
In a bowl, add the flour with 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 a homogeneous and smooth dough is formed. Take pieces of dough and form balls of about 1.2 inches. Place them on the floured surface to prevent 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 pastry bag with a fine tip or a dessert syringe.
Pass through granulated sugar or powdered sugar. Continue in the same way until the castagnole are finished.
Advice
They keep for 3 days in a cool place.
They keep for 3 days in a cool place.
They keep for 3 days in a cool place.
They keep for 3 days in a cool place.
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