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4.9 from 66 votes

Italian Castagnole

Italian Castagnole  are a delicious sweet treat, soft on the inside and crunchy on the outside. The most popular pastry during Carnival time.

Prep Time
15 mins
Cook Time
15 mins
Resting Time
30 mins
Total Time
17 mins
Servings: 31 castagnole
Calories: 50 kcal
Course: Dessert , Snacks
Cuisine: Italian

Ingredients

CASTAGNOLE DOUGH
  • 1½ cups flour (200 grams)
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • ¼ cup sugar (55 grams)
  • 2 eggs
  • 1 zest orange
  • ½ teaspoon vanilla
  • 3 tablespoons butter (softened) (42 grams)
  • 1 teaspoon Gran Marnier or Orange Juice
EXTRAS
  • vegetable oil for frying
  • granulated sugar for rolling

Instructions

    Cup of Yum
  1. In a large bowl whisk together the flour, baking powder and salt.  Make a well in the middle and add the sugar, eggs, zest, vanilla, softened butter,  salt and liqueur (or Orange Juice). 
  2. Mix together with a fork until almost combined then move to a lightly floured flat surface and knead into a smooth soft dough. Wrap in plastic and let rest 30 minutes at room temperature.  
  3. Cut a piece of dough at a time, and roll the dough to form a 1 inch (2 cm) thick rope. Cut the rope in pieces the size of walnuts and roll between your hands to form balls.
  4. Meanwhile, start heating the oil (in a large fryer or deep pot halfway full), make sure the temperature remains between 335 - 345F (170-175C), (too high and they cook on the outside but not in the middle / too low and they remain soggy). Once oil is at the correct temperature, fry a few Castagnole at a time, until they are golden brown and nicely puffed. Approximately 2-3 minutes, but turn often so they brown on all sides. Drain on paper towels, when cool enough to touch, but still quite warm, roll in granulated or turbinado sugar. Serve immediately. Enjoy.

Notes

  • To bake, place the rolled balls on a parchment paper lined cookies sheets and bake for 12-15 minutes in a pre-heated 350F / 180C oven. Once they have cooled dust liberally with powdered/icing sugar. 
  • Fried castagnole should be eaten immediately they day they are made, the longer they sit out the drier they will become.
  • Although baked castagnole can be placed in an airtight container, they should keep for up to 3 days at room temperature.

Nutrition Information

Calories 50kcal (3%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 1g (2%) Cholesterol 16mg (5%) Sodium 16mg (1%) Potassium 27mg (1%) Sugar 1g (2%) Vitamin A 60IU (1%) Vitamin C 0.2mg (0%) Calcium 10mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 31castagnole

Amount Per Serving

Calories 50

% Daily Value*

Calories 50kcal 3%
Carbohydrates 7g 2%
Protein 1g 2%
Fat 1g 2%
Cholesterol 16mg 5%
Sodium 16mg 1%
Potassium 27mg 1%
Sugar 1g 2%
Vitamin A 60IU 1%
Vitamin C 0.2mg 0%
Calcium 10mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.