Fried roses with custard is a recipe from my mom, cherished with great affection. She tells me that she enjoyed making these roses with a neighbor when she was young. We always make them during Carnival season; the dough, and also the flavor, recalls that of ‘chiacchiere’. Moreover, these roses are ideal for serving to guests on special occasions: if you need to prepare a lunch or buffet and have no idea what to make for dessert, these roses are perfect as a finger food recipe and are simple to prepare, not taking much time. They will make a great impression at the table, they are very beautiful and versatile, and you can fill them in various ways to add color to the table.
For more recipes, check the collection:
Carnival Recipes
Carnival in Abruzzo in the Kitchen
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Frying
Ingredients
- 3/4 cup all-purpose flour
- 1 egg
- 1 tbsp sugar
- 1 tbsp white wine
- 1 tbsp extra virgin olive oil
- Peanut oil (for frying)
- as needed Candied cherries
- as needed powdered sugar
- 1 1/4 cup milk
- 2 medium egg yolks
- 1/4 cup sugar
- 3 tbsp flour
- Lemon zest
Preparation
To make the Fried Roses, start by preparing the custard: boil the milk with the zest of half a lemon. In a bowl, whip the egg yolks with the sugar and incorporate the flour, mixing well.
Pour some hot milk into the bowl with the egg mixture and stir. Add the remaining milk (removing the lemon zest if using), mix quickly, pour everything into the pot, and let it thicken on the fire while continuing to stir.
When the custard is thick, pour it into a bowl and cover with a sheet of plastic wrap in contact with the surface and let it cool.
You can also use a Custard with rice milk (lactose-free and gluten-free).
On the work surface, pour the flour and sugar in a mound. In the center, pour the eggs and start kneading with a fork.
Then add the oil and wine. Knead with your hands until the ingredients are well combined.
Work the dough until it is smooth. Then, using a rolling pin or a pasta machine, roll out a thin sheet.
Cut the dough with an 8-cm diameter pastry cutter to obtain circles.
Make three equidistant cuts on each circle without reaching the center. Overlap two circles, offsetting the cuts, and adhere each circle to the other with a bit of water.
Fry the roses in plenty of hot peanut oil and, while frying, use wooden handles to lift the petals as they puff up.
When they are golden, remove the roses from the oil, drain them on paper towels, and then sprinkle with powdered sugar.
Fill the cavity formed in the center with custard and decorate with half a candied cherry.
Note: instead of custard, you can use jam or chocolate cream.
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