The Carnival Tortelli are a traditional sweet that immediately brings joy to the table. The Milanese version, made with choux pastry and fried, is crispy, golden, and covered with a soft layer of powdered sugar, perfect to enjoy during the celebrations. Each bite encapsulates the history of an ancient tradition when families prepared fried sweets to celebrate the arrival of Carnival. In this recipe, I’ll guide you step by step to achieve perfect tortelli: light, golden, and ready to make both young and old smile!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 25 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- 2 cups All-purpose flour
- 5 tbsp Butter
- 1/4 cup Sugar
- 4 Eggs
- 1 1/4 cups Water
- 1 pinch Salt
- Lemon
- as needed Peanut oil (or sunflower oil)
- as needed Powdered sugar
Tools
- 2 Pots
- 1 Wooden spoon
- 1 Bowl
- 2 Spoons
- 1 Slotted Spoon
- 2 Paper Towels
- 1 Thermometer
Preparation
Place a pot on the stove with 1 1/4 cups of water, 5 tbsp of butter, and a pinch of salt. Bring to a boil until the butter is completely melted.
Remove immediately from the heat and add all the flour at once, stirring quickly with a wooden spoon. You’ll immediately see a compact ball forming: this is your base dough.Return the pot to the heat and continue to cook, stirring constantly, until a light white film forms on the bottom. At this point, let the dough cool completely at room temperature.
Don’t be in a hurry! If the dough is too hot, the eggs won’t incorporate well, and you risk lumps.When the dough is cold, add the eggs one at a time, mixing well with a whisk or a wooden spoon before adding the next.
Then incorporate 1/4 cup of sugar and the grated zest of a lemon (or orange, if you prefer a sweeter and more fragrant taste). The dough should be soft but firm enough to form balls without dripping.
If it seems too dense, add a tablespoon of water at a time; if too soft, a bit of flour.
Heat plenty of peanut or sunflower oil in a pan or tall pot to about 340°F.
With the help of two spoons, take a bit of dough and form balls of about 3/4 inch. Dip them in the hot oil, a few at a time, to avoid lowering the temperature too much.
Fry them until they become puffy and golden: you’ll see them open slightly and change color. Drain them with a slotted spoon and place them on paper towels to remove excess oil.
Always do a test with a ball: if it sizzles immediately and rises to the surface, the oil is ready. Don’t overcrowd the pan, or the tortelli will remain too greasy.
Let the tortelli cool slightly, then sprinkle them with powdered sugar. Serve them immediately to enjoy their crispiness and the fragrance of Carnival.
Extra indulgent: You can add a teaspoon of vanilla or cinnamon to the dough.
Notes
Filling variants: Some prefer to fill the tortelli with custard or jam before frying, but the classic method without filling remains a great success.
Dough consistency: If the dough is too dense after adding the eggs, you can add a bit of water, but be careful not to overdo it. The dough should remain firm enough to form balls easily.
Tips
Frying: For even frying, make sure the oil is hot (about 340°F) before dipping the tortelli. You can test with a piece of dough: if it sizzles immediately and rises to the surface, the oil is ready.
Don’t overcrowd the pan: Fry a few tortelli at a time to prevent the oil temperature from dropping too much. This way, you’ll get nicely puffed and crispy tortelli.
Extra flavor: If you like the idea of adding a touch of freshness to your tortelli, try adding the grated zest of an orange, which pairs perfectly with the fried sweet.
Storage
Carnival tortelli are best when eaten fresh, but you can store them for 1-2 days in an airtight container. Keep them away from moisture to prevent them from becoming too soft.
If you want to store them for longer, you can freeze them after frying. Just let them cool on a tray, then transfer them to a freezer bag.
When you need them, thaw them at room temperature and warm them in the oven for a few minutes to regain their crispiness.
FAQ – carnival tortelli
Can I prepare the dough in advance?
Yes, you can prepare the dough in advance, but it’s advisable to do so only until the point where you add the eggs. Store the dough covered in the refrigerator for up to 24 hours and then proceed with frying.
How can I prevent the tortelli from absorbing too much oil?
Ensure that the oil is at the right temperature (340°F). If the oil is too cold, the tortelli will absorb more oil. Also, after frying, drain them well and place them on paper towels to eliminate excess oil.
Which type of oil is best for frying tortelli?
Sunflower seed oil or peanut oil are great for frying tortelli because they have a high smoke point and do not alter the taste of the sweet.
What to do if the dough is too dense or too liquid?
If the dough is too dense, add a tablespoon of water at a time until the desired consistency is reached. If it’s too liquid, you can add a bit more flour, but do so sparingly to not compromise the tortelli’s consistency.
Here are your Carnival tortelli, golden, puffy, and fragrant, ready to serve!
Crispy on the outside, soft on the inside, and covered with a soft layer of powdered sugar, these little treats bring joy to the table and make you want to go for seconds.
This recipe allows you to make perfect tortelli at home, with a few little tricks and attention to detail. You can enjoy them as is, in their classic version, or have fun experimenting with fillings and flavors to make them even more delicious.
Remember: fried sweets are at their best when freshly prepared, so serve them immediately and share them with your loved ones. Happy Carnival and have fun in the kitchen!
