Stuffed Carnival Frappe are similar to ravioli, filled with jam and fried.
Very easy to make!
The dough is made by rolling out sheets of pasta with a homemade pasta machine.
With this small amount of dough, you can make a good number of stuffed frappe.
For the recipe, I used prickly pear jam from the Terralcantara company, which I had never tried before, but I must say it’s really delicious.
As with all their products, I recommend them because they’re truly excellent and high quality.
Let’s make these delicious Carnival sweets together and make everyone happy.
Try making them yourself and if you like, send me a photo, I’ll post it on my FB page with your name.
Approximately 80 kcal per stuffed frappe
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: Approximately 50 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for making Stuffed Carnival Frappe
- 1 egg
- 1.8 oz Butter
- 1/2 cup Whole milk
- 2.1 oz Sugar
- 10.6 oz Flour 0 + additional 3.5 oz for the work surface
- 1 Grated lemon zest
- 1 package Vanilla
- 1 pinch Salt
- Sunflower seed oil for frying
- 8.8 oz Terralcantara prickly pear jam (or other flavor to taste)
- 2.1 oz Powdered sugar
Preparation of Stuffed Carnival Frappe
In the cake mixer, put the flour, softened butter, sugar, and mix at low speed.
Next, add the egg, vanilla, warm milk, a pinch of salt, and lemon zest; mix everything well, then transfer the mixture to a slightly floured surface and work it for a couple of minutes until you get a firm, smooth, and non-sticky dough.
Let it rest covered for about half an hour.
Cut the dough into medium pieces and work it with the pasta machine to get fairly thin sheets.
On each sheet, towards the base (see photo), place a scant teaspoon of jam at a distance of two fingers from each other.
At this point, lightly wet the base with water, then fold the sheet lengthwise and seal it well.
Cut them as if they were ravioli and remove the excess dough, seal the ends of our stuffed frappe and repeat the operation for the remaining ones.
Heat the oil and fry no more than three stuffed frappe at a time, drain them on absorbent paper, and sprinkle with powdered sugar.
They can be enjoyed both hot and cold.
